Guangzhou Masson Science and Technology Industry Company Limited
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Succinylated monoglycerides enlarge bread volume and improve elasticity
Succinylated monoglycerides is made from mono- and diglycerides and succinic anhydride. It is insoluble in water, glycerin or propylene glycol.It can be dispersed in hot water and propylene glycol, and can be soluble in hot grease.The HLB value is 5-7, it is a kind of ionic emulsifier.Some neutralized product is soluble in warm water.
Succinylated monoglycerides(SMG)
| Application range | Function | Suggested dosage |
| Cheese | Enhance silky feeling,improve cutting evenness | 0.2%-0.8% |
| Acid modified milk drink | With good acid resistance, promote fat emulsification, prevent protein flocculation, prevent lamination | 0.05%-0.10%, usually used with DATEM and DMG |
| Bread improver | Soften crumb, improve the air-holding ability of fermented dough, enlarge bread volume and improve elasticity | 0.2%-0.5% of dough |
| Grease | Help to put fat crystal in order,improve the emulsifying stability | 0.2%-1% |
| Vegetable beverage | Provide a good emulsifying stability | 0.1%-0.2% |
| Protein beverage | Promote emulsifying of dairy fat, prevent protein flocculation, provide a smooth mouth feeling. | 0.1%-0.2% |