Capryl Monoglyceride with High Quality

• CAS No.: 82212-14-4
• Color: White
• Appearance: Powder
• Transport Package: Paper
• Specification: large
• Trademark: china
• Model NO.: E1422
• Origin: China
• HS Code: 2930400000
• Production Capacity: 5000kg/Year

Product Description

To investigate the effect of monoglyceride (MGs) acyl chain length and compounding of MGs on the oleogel properties and stability, 3 different pure MGs and 7 mixtures with different glycerol monostearate (MS): glycerol monobehenate (MB) ratios were studied with high oleic sunflower oil (HOSO) as the liquid oil. The oleogel properties were characterized in terms of structuring potential including oil binding capacity (OBC), hardness and rheological behavior, and the microstructural features associated with these properties determined by differential scanning calorimetry (DSC), solid fat content (SFC), X-ray diffractometry (XRD) and polarized light microscopy (PLM). Changes in oleogel properties (OBC and hardness) and the microstructure during 30 days of storage were also evaluated. Different chain lengths and ratios of MS:MB led to different crystallization rates, polymorphic transitions and aggregation rates, so as to form different crystalline networks and stabilities. In general, the MB oleogel exhibited the highest properties and stability. An increase in OBC in the order of glycerol monolaurate (ML) < MS < MB was observed for pure MG oleogels. The oleogels with mixed MGs outperformed the mechanical properties of the single ones. The best oleogel properties and stabilities were obtained for the oleogel with the MS:MB ratio as 2:8.

 

Introduction

Plastic fats are essential to many processed products for providing desirable functions such as creaming properties, tender texture, flavor, and lubrication. However, these fats include a high level of saturated fatty acids (SFA) and trans fatty acids (TFA) which are generally considered unhealthy fatty acids as their links to cardiovascular disease and other negative health effects (Micha & Mozaffarian, 2010). This has prompted new health concerns and shaped consumer demands (Blake & Marangoni, 2015). Accordingly, the dietary guidelines recommend that the consumption of saturated fats should not contribute more than 10% of the total daily energy and several countries have enacted mandatory legislation restricting or banning of TFA (World Health Organization, 2018). Nevertheless, it is hard to reduce or eliminate these ingredients directly since high melting solid oils are responsible for the quality of products especially for the crystal structure. As of now, limited options exist to replace these fats and maintain the desirable properties.