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How to Use and the Recommended Dosage of Monoglyceride Emulsifiers
Sep 15,2025
Monoester emulsifiers are a commonly used food additive, primarily employed to enhance food stability, improve texture, and extend shelf life. Their method of use varies depending on the application scenario, but generally follows these steps:
1. Determine the required dosage of monoglyceride emulsifier: Based on the desired food quality and the intended emulsification effect, decide on the appropriate amount of monoglyceride emulsifier to add. Generally, the addition level ranges from 0.1% to 0.5%, though the exact amount should still be adjusted according to actual conditions.
2. Dissolving Monoglyceride Emulsifier: Add the monoglyceride emulsifier to a suitable amount of hot water or hot oil, and stir until fully dissolved. Be careful not to use water that is too hot, as this could damage the structure of the monoglyceride emulsifier.
3. Add the monoglyceride emulsifier solution: Pour the dissolved monoglyceride emulsifier solution into the food and stir thoroughly. Be sure to avoid creating air bubbles, as this could affect the food's texture and stability.
4. Observe the effects: After adding the monoglyceride emulsifier, examine whether the food’s appearance, texture, and stability have improved. If the results are not obvious, you can adjust the amount and method of addition accordingly.
Next, let's take Kaiven Group's monoglyceride products as an example for further clarification. Please note that since different brands use varying extraction methods and have different monoglyceride contents, the following functions and recommended addition levels are intended solely for use with the monoglyceride emulsifiers produced by Kaiven, the manufacturer of monoglycerides.
1. Protein-containing beverage products: Enhance the stability of fats and proteins, preventing layering and sedimentation. The recommended addition level of monoglyceride emulsifier is 0.05–0.1% of the total material weight.
2. Ice cream products: Prevent the formation of large ice crystals, enhance the smooth and creamy texture, and improve shape retention and stability. The addition level of monoglyceride emulsifier is 0.1–0.2% of the total material weight.
3. In noodle products:
(1) Bread: Improves crumb structure, slows down staling, and extends shelf life. The recommended dosage of monoglyceride emulsifier is 0.3–0.8% of the flour weight.
(2) Cake: Enhances volume, improves texture, and extends shelf life. The recommended addition level of monoglyceride emulsifier is 3-10% of the fat content.
(3) Biscuits: Enhance operational performance, increase crispness, prevent oil seepage, and ensure easy demolding of the dough. The recommended addition level of monoglyceride emulsifier is 1.5–2% of the fat content.
(4) Instant Noodles: Improve operational performance, reduce oil absorption rate, and minimize cooking losses. The addition level of monoglyceride emulsifier is 0.1–0.2% of the flour weight.
4. Oil and Fat Products
(1) Artificial Butter: Adjusts fat crystallization to enhance the stability of oil-in-water systems, preventing oil and water separation. Use is tailored according to different purposes;
(2) Shortening: Adjusts the crystallization of fats and oils, enhancing the blending properties and whipping ability of shortening as well as other ingredients. Use is adjusted according to different purposes;
5. Candies and chocolates help disperse fats more easily, reducing the viscosity of the slurry and the crystallinity of sugar, thereby enhancing the eating quality of the product. The recommended addition level of monoglyceride emulsifier is 1.5–2% based on the amount of fat used.
6. Meat products: Helps disperse fats evenly and ensures firm binding with water and starch, while preventing starch retrogradation and enhancing texture. The recommended addition level of monoglyceride emulsifier is 0.1–1.0% of the total material weight.
In addition to the usage methods mentioned above, there are also a few precautions to keep in mind:
1. Avoid excessive addition: Adding too much monoglyceride emulsifier may affect the taste and safety of the food, so it should be used according to the prescribed dosage.
2. Pay attention to the pH level of the food: Monoglyceride emulsifiers may lose their emulsifying effect in acidic or alkaline environments. Therefore, it’s important to first determine the pH of the food before selecting the appropriate monoglyceride emulsifier.
3. Storage Method: The monoglyceride emulsifier should be stored in a cool, dry place, avoiding direct sunlight and humid environments.
In summary, proper use of monoglyceride emulsifiers can enhance food stability, improve texture, and extend shelf life. However, it’s important to pay attention to the recommended dosage and follow necessary precautions to ensure both food safety and effectiveness.
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, EPS coating agent monoglyceride, and more. For detailed information, please refer to the Product Center section.
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