-
Mono-and Diglycerides of Fatty Acids Series Medium Chain Triglycerides/Octyl and Decyl Glycerate (MCT/ODO） Polyglycerol Esters of Fatty Acids (PGE) Polyglycerol Polyricinoleate (PGPR) Propylene Glycol Esters of Fatty Acids Capryl Monoglyceride Hydrocolloid Series Bakery Emulsifier Series Compound Emulsifier Series Compound Emulsifier and Thickener Series
Molecular Distillation of Monoglycerides: Exploring Their Preparation, Properties, and Applications
Sep 17,2025
I. Introduction to Molecularly Distilled Monoglycerides
Molecularly distilled monoglyceride refers to molecularly distilled monostearoyl glycerol, commonly known as monoglyceride. It is an important organic compound with extensive practical applications. This article primarily discusses the preparation methods, physical properties, chemical characteristics, and diverse application areas of molecularly distilled monoglyceride. Through in-depth research on this compound, we can gain a better understanding of its unique features and further expand its potential uses across various fields.
Molecularly distilled monoglyceride is an organic compound with a relatively high molecular weight, exhibiting excellent thermal and chemical stability. Due to its unique physical and chemical properties, molecularly distilled monoglyceride has found extensive applications in fields such as chemicals, food, and pharmaceuticals.
II. Preparation of Molecularly Distilled Monoglycerides
The preparation of molecularly distilled monoglycerides primarily relies on molecular distillation technology. Under specific temperature and pressure conditions, heating glycerol initiates its evaporation process, causing glycerol molecules to escape at a relatively high speed. These molecules are then condensed and collected, yielding molecularly distilled monoglycerides. This preparation method offers advantages such as high efficiency and environmental friendliness.
Characteristics of molecularly distilled monoglycerides: Molecularly distilled monoglycerides possess a high molecular weight and excellent thermal stability. At room temperature, they exist in solid form, exhibiting a high melting point and a relatively low boiling point. Additionally, these monoglycerides demonstrate outstanding chemical stability, making them resistant to reactions with other substances. These unique properties contribute to the wide-ranging applicability of molecularly distilled monoglycerides across numerous industries.
III. Applications of Molecularly Distilled Monoglycerides
In the chemical industry: Monoglyceride obtained via molecular distillation can serve as a raw material for synthesizing other organic compounds, and is also used in the production of surfactants, lubricants, and more.
Food industry: Molecularly distilled monoglycerides can be used in the production of candies, chocolates, and other food products to enhance taste and stability.
In the pharmaceutical field: Molecularly distilled monoglycerides can be used to produce drugs, such as liposome-based medications and drug delivery systems.
Kaiwen Group's molecularly distilled monoglycerides and mono- and diglycerides appear as white to pale yellow powdery and beaded solids, with a melting point of 55–70°C. They are insoluble in water but can disperse evenly when vigorously shaken with hot water. Below, we'll take Kaiwen Group's commercially produced molecularly distilled monoglycerides as an example to highlight their applications in the food industry.
Kaiwen Group offers a variety of molecularly distilled monoglycerides, including saturated monoglycerides, unsaturated monoglycerides, water-dispersible monoglycerides, lauric acid monoglyceride (monolaurin), oleic acid monoglyceride (glyceryl oleate), monostearin, mono- and diglyceride fatty acid esters, and EPS coating agent monoglyceride, among others.
Application of molecularly distilled monoglycerides in candies:
Widely used in candies, it leverages its oil-resistant, shape-retaining, gloss-enhancing, crystal-inhibition, viscosity-reducing, and thickening properties.
Enhances characteristics such as taste and softness, thereby boosting and elevating the quality of the candy.
The Application of Molecularly Distilled Monoglycerides in Ice Cream:
Molecularly distilled monoglycerides and diglycerides are the most ideal emulsifiers and stabilizers for making ice cream. Their functions are as follows:
(1) Emulsification, which disperses fat globules into a fine emulsion state, ensuring their stability;
(2) Disperse, separating particles other than fat globules and stabilizing them;
(3) Foaming: During the freezing process, it enhances the foaming ability of the mixture and refines the air bubbles, making them more stable.
(4) Improving textural stability to enhance the heat resistance of ice cream at room temperature;
(5) Improved storage stability, reducing product changes during storage;
(6) Prevent and control the formation of coarse ice crystals to ensure a smooth and delicate ice cream texture.
Molecularly distilled monoglycerides in dairy products and beverages:
(1) Emulsification: Emulsifies the oils in beverage products, enhancing product stability.
(2) Dispersive Wetting Effect: Adding emulsifiers to beverages like chocolate can enhance their dispersibility.
(3) Foaming effect: This gives it a delightful texture with plenty of fine, delicate bubbles.
(4) Co-solvent effect: The beverage contains oil-soluble vitamins, which help with dissolution.
(5) Antimicrobial Activity: Glyceryl monostearate exhibits antibacterial properties against Thermophilic Bacillus subtilis and Psychrobacter cryohalolentis.
Application of molecularly distilled monoglycerides in flour products:
(1) Controlling crystallization: Enables the control and improvement of fat crystallization, enhancing texture and mouthfeel.
(2) Reducing Surface Tension: Amphiphilic properties enhance the affinity between food components, thereby lowering interfacial tension.
(3) Complexed starch: Complexed starch achieves a better network structure, increases food volume, prevents staling, and helps maintain freshness.
(4) It can complex with proteins and fats in the raw materials, improving the food structure and rheological properties while enhancing dough strength.
(5) Emulsifiers can promote foaming and foam stability, enhancing and stabilizing the bubble structure.
Molecularly Distilled Monoglyceride Applications in margarine and shortening:
In fats and oils, it is primarily used in products such as margarine, shortening, mayonnaise, salad dressings, oyster sauce, and more. To adjust oil crystallization and prevent oil-water separation and layering, molecularly distilled monoglycerides must be added as emulsifiers and stabilizers—enhancing product quality in the process.
Molecularly distilled monoglycerides and diglycerides are also widely used in other food products, serving as defoamers in the processing of soybean products. Additionally, leveraging the wetting and penetrating properties of molecularly distilled monoglycerides can enhance the rehydration, soaking, and seasoning performance of instant noodles, cereals, and ready-to-eat rice products, while also extending their shelf life.
No.19, Jinhui Road, Zengcheng, Guangzhou
Copyright © 2025 Guangzhou Kevin Food Development Co., Ltd. All Rights Reserved