company news about Introduction of Mono- and Diglycerides in dairy products

Introduction of Mono- and Diglycerides in dairy products

Dairy products are very popular in the market, in the production process we often use mono- and diglycerides to improve emulsification , stability and taste, hereinafter referred to as monoglycerides, we will understand some of the role of monoglyceride in dairy products.

01 Emulsification effect

Fat and water in dairy products are not miscible. It is necessary to form a stable emulsion by the action of emulsifiers. Monoglycerides, as emulsifier, can reduce the tension at the oil-water interface, so that fat particles can be evenly dispersed in water. As a result, stable emulsions is formed.

02 Stabilizing effect

During the production process of dairy products, fat particles tend to accumulate and precipitate, leading to stratification and deterioration .Monoglycerides can effectively prevent the aggregation and precipitation of fat particles, so that dairy products can maintain a uniform and stable texture.

03 Dispersing function

Monoglycerides is able to evenly disperse solid particles into the liquid in dairy products , preventing particles from aggregating and settling, such like humidification at the same time . As the need of food ingredient added in food especially in dairy drinking, monoglycerides which play a role as a dispersing assistant , can not only improve the taste and quality of dairy products, but also increase their nutritional value. For example, after monolgyceride added, with appropriate amount, milk powder can dissolve quickly and evenly dispersed in water, forming a fine emulsion.

04 Improve texture

Monoglycerides also improve the texture of dairy products. They interact with the fats and proteins in dairy products to create a delicate texture and rich flavor. In addition, monoglycerides can reduce the greasiness of dairy products and improve their freshness and mouthfeel.

Application of Mono- and Diglyceridesin dairy products

01 Application in Milk Drinks

In the production process of milk beverages, the addition of appropriate amounts of monoglycerides can improve the stability of milk beverages. Reduce the phenomenon of precipitation and delamination. On the other hand, it could improve the quality and taste of milk drinks. Monoglycerides can also increase the milk flavor and milky aroma , the recommended addition amount of 0.1-0.15%.

02 Application in Ice Cream

Ice cream is a dairy product containing different amount of fat. In the production process of ice cream, the addition of appropriate amounts of monoglycerides can improve the taste and texture of ice cream. Monoglycerides reduce the aggregation and deposition of fat particles in ice cream, resulting in a fine taste and soft texture. At the same time, they can prevent the formation of coarse ice crystals, improve conformability and melt resistance, and extend shelf life of the product. The recommended addition amount is 0.1-0.3% of total weight .