Molecularly distilled monoglycerides are diverse and significant as key additives in pasta products.It is not only able to finely regulate the crystallization process, but also possesses the properties of lowering surface tension, enhancing starch binding, etc. It is also able to bind tightly with proteins, fats, and other ingredients in the food ingredients, and exerts excellent emulsifying effects.
Bread baking: By adding molecularly distilled monoglycerides, the internal structure of bread is optimized and becomes more fluffy and tasty, while effectively slowing down the rate of hardening and prolonging the shelf life. The appropriate amount to add is 0.3% to 0.8% of the flour.
Cake Baking: This additive is excellent in cake making, it can significantly increase the volume of the cake, improve fineness and texture, and effectively extend the shelf life. It is recommended to control the additive proportion in fats and oils between 3% and 10%.
Innovation in cookie making: The addition of molecularly distilled monoglycerides makes cookie making smoother, improves the crispness of the finished product significantly, effectively prevents the seepage of oil and grease, and at the same time promotes the smooth release of the dough. The optimal level of addition is 1.5% to 2% of the fat.
Pasta products: In the production of instant noodles, hanging noodles and other pasta, this ingredient can significantly improve the operational efficiency, reduce the absorption rate of oil and grease, and reduce the loss of nutrients during the cooking process. The recommended additive amount is 0.1% to 0.2% of flour.
Puffed food processing: For puffed food, the addition of molecularly distilled monoglycerides not only optimizes the production process, but also significantly improves the expansion degree and porosity uniformity of the product and slows down the hardening process of the product. Recommended addition amount is also 0.1% to 0.2% of the flour.
Contact Person: Mr. Ben Yiu
Tel: 86-20-81216836-304
Fax: 86-20-81216625
