company news about The role of monoglycerides in cake quality improvement

The role of monoglycerides , as one of the widely used emulsifiers, monoglycerides have an important role in cake quality improvement：

①Control crystallization: It can control and improve the crystallization of fats and oils and improve the taste.

②Reduced surface tension: Amphiphilicity increases the affinity between bakery products components and reduces interfacial tension.

③Complexing starch: Complexing starch to get better flesh structure, increase the volume of food, anti-aging, preservation of freshness.

④It can complex with proteins and fats in raw materials to improve the structure and rheological properties of foodstuffs and enhance the strength of dough.

⑤Emulsifiers can benefit foaming and foam stabilization, improve and stabilize bubble organization.

In addition, due to the limitations of the use of a single emulsifier. Therefore, the use of monoglyceride-based complex emulsifiers will show better results in improving the texture, shelf life and flavor of cake products，this development will become a new research direction.