Products Description

CAS123-94-4
Molecular formula: C21H42O4
Molecular weight: 358.56

Monoglyceride, also known as dihydroxypropyl octadecanoate, is a chemical substance obtained through esterification reaction of C16-C18 long-chain fatty acids with glycerol. It is commonly used as an emulsifier and additive in food, as an emulsifier in cosmetics and pharmaceutical ointments, as an emulsifier in industrial oil-based products and textile lubricants, and as a flow agent and anti-fog agent in plastic films, etc.

Items	Specifications	Analysis results
Appearance	Milky white or light yellow waxy granular or powdery solid, no impurities, odorless and tasteless	Milky white or light yellow waxy granular, no impurities, odorless and tasteless
Glycerin monostearate, %	≥90.0	94.38
Acid value(mgKOH/g)	≤6.0	1.12
Glycerol, %	≤7.0	0.13
Soap(sodium oleate), %	≤6.0	0.12
Moisture, %	≤2.0	0.23
Lead(Pb), mg/kg	≤2.0	<2.0

Products Application

Application of Monoglycerides in the Plastic Industry

1. Antistatic: It migrates quickly within the plastic resin, has a long-lasting effect, can reduce surface resistance, minimize the formation and accumulation of static electricity, thus having the function of quickly and long-lasting antistatic to reduce dust adsorption, serving as an antistatic agent and dust prevention agent in plastics [1], [2].
2. Excellent surface activity: It makes the film surface easily wettable, maintains transparency, and allows water droplets to flow down along the film, thus having good sealing and printing properties, maintaining transparency for better light transmission, and serving as a long-lasting anti-fogging agent and anti-dripping agent.
3. Good oiliness: It is compatible with resin molecules, reduces intermolecular friction, decreases melt viscosity, shortens production cycle, and has a high yield rate, serving as an internal and external lubricant, and release agent.
4. Excellent emulsifying properties: Together with foaming agents, it can make the foam structure uniform and fine, reduce bubble shrinkage, especially in winter when the temperature is low, it has strong anti-shrinkage ability, making the product shiny and smooth, saving raw materials, and serving as a foaming agent and anti-shrinkage agent for assistance.
5. Resin compatibility, can penetrate resin molecules, increase flexibility, improve melting and injection molding, thus serving as a plasticizer and modifier.
6. Safe and non-toxic, can be added to food packaging plastics.

Application of Monoglycerides in Food

Monoglyceride is an emulsifier and additive for food; it is used as an emulsifier in cosmetics and pharmaceutical ointments, making the ointment fine and smooth; used as an emulsifier in industrial oil agents and lubricants for textiles; used as a flow-dripping agent and anti-fogging agent in plastic films; used as a lubricant and antistatic agent in plastic processing, and can be used as a defoaming agent, dispersant, thickener, and wetting agent in other aspects.
1. Used in candies and chocolates, can prevent the separation of oil and fat in milk candies and coconut candies; prevent the crystallization of chocolate sugar and oil-water separation, increasing the smoothness. The recommended dosage is 0.2% to 0.5%.
2. Used in ice cream, can make the tissue mixture uniform, the tissue fine, smooth, and foaming activity, improving shape retention.
3. Used in artificial butter, can prevent oil-water separation and layering, improving the quality of the product.
4. Used in beverages, added to protein-containing protein beverages, can improve stability, prevent oil from floating up, and protein from sinking. It can also be used as a stabilizer in emulsified fragrances.
5. Used in bread, can improve the structure of the dough, prevent bread from aging, make the bread soft, increase volume, have elasticity, and extend the shelf life.
6. Used in pastries, combined with other emulsifiers, as an air-foaming agent for pastries, forms a complex with proteins, thereby generating a moderate bubble membrane, resulting in an increased volume of the pastry.
7. Used in biscuits, added to the dough, can make the oil uniformly dispersed in an emulsified state, effectively preventing oil leakage, and improving the crispiness of the biscuits.