Succinylated Monoglycerides

Succinylated Monoglycerides
Details:
White to light yellow waxy solid, difficult to disperse in water, insoluble in glycerol, soluble in warm methanol, ethanol, and n-butanol, and well soluble in other substances above its melting point. The esterification product of fatty acid and succinic acid is a non-ionic food emulsifier with amphiphilic molecular structure. Its emulsifying performance is between oil in water (O / W) and water in oil (w / O). It has the characteristics of safety, acid resistance, salt resistance, and good hydrolysis. It is prepared by alcoholysis of edible fat and oil with glycerol and then succinylation or esterification of fatty acids in the form of glycerol and edible fat.
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Description
Technical Parameters

Succinylated monoglycerides


Physical and chemical properties

White to light yellow waxy solid, difficult to disperse in water, insoluble in glycerol, soluble in warm methanol, ethanol, and n-butanol, and well soluble in other substances above its melting point. The esterification product of fatty acid and succinic acid is a non-ionic food emulsifier with an amphiphilic molecular structure. Its emulsifying performance is between oil in water (O / W) and water in oil (w / O). It has the characteristics of safety, acid resistance, salt resistance, and good hydrolysis. It is prepared by alcoholysis of edible fat and oil with glycerol and then succinylation or esterification of fatty acids in the form of glycerol and edible fat.

 

Application

Emulsifier

GB 2760-2014 stipulates that the maximum consumption of prepared milk, instant flavor food with milk as the main ingredient or its prefabricated products (excluding ice cream and flavor fermented milk), baked food, and milk-containing beverages is 5.0g/kg; Cheese analogs, fat, oil and emulsified fat products (except 02.01 basically water-free fat and oil), with a maximum dosage of 10.0g/kg; Fruit and vegetable juice (pulp) drinks, protein drinks, tea, coffee and plant (pulp) drinks, with a maximum consumption of 2.0g/kg; The maximum dosage of solid beverage (calculated by 10 times dilution) is 20.0g/kg.


Succinylated monoglycerides are used in dairy products and beverages (proteins, plants, etc.) and have the functions of emulsification, wetting, dispersion, and solubilization. When used in baked goods, it can have a strong interaction with gluten in the flour, improve the gas holding performance of fermented dough, increase the volume and elasticity of baked goods, and reduce the loss of water dispersion during softening, and preservation and baking. The monoglyceride succinate is heated and dissolved together with the oil (vegetable oil, palm oil, etc.) in the ingredients, or used after being made into hydrate.


 

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