分子蒸馏单甘酯

以琥珀酸酐，分子蒸馏单甘酯为原料，合成了各项质量指标均符合FAO／WHO标准的琥珀酸单甘酯。

Succinylated monoglyceride was synthesized by reacting succinic anhydride with distilled monoglyceride , and their quality indices were in accordance with the standards of FAO / WHO .

结果表明：花生奶生产中使用0.2%的分子蒸馏单甘酯与0.12%的CMC－Na，工艺上采用均质，高温杀菌，可获得可靠的稳定效果。

The results show that a reliable stability can be got by producing peanut milk with homogenizing and high temperature sterilizing , and adding 0.2 % distillation glycerin monostearate , 0.12 % CMC-Na into it .

结果表明，质量分数为0.12%的分子蒸馏单甘酯和0.16%蔗糖酯S-13与质量分数为0.24%的CMC-Na和0.02%的黄原胶为芝麻奶稳定剂的最佳组合。

The result show that the combination of 0.12 % glycerol monostearate , 0.16 % sucrose ester of fatty acid , 0.24 % CMC-Na and 0.02 % xanthan gum was the best stabilizer for the sesame milk .

分子蒸馏单甘酯的特性及工业生产

Characteristics and manufacture of distilled monoglycerides

纯度在90%以上的分子蒸馏单甘酯多作为食品乳化剂有着广泛用途。

Distilled monoglycerides which contain more than 90 % monoglycerides are widely used as emulsifier in the foodstuff and other industries .

用分子蒸馏单甘酯作对照，对制备的麦芽糖乳酸酯的乳化性、乳化稳定性、持油性进行了测定。

The emulsibility , emulsifying stability , and holding oiliness of the ester were also studied and compared with those of monoglyceride .

以瓜尔豆胶、卡拉胶、分子蒸馏单甘酯、乙醇、水、杀菌剂和防腐剂配制的涂膜保鲜剂，处理毛叶枣果实可延长其货架寿命。

The results indicated that the compound coating agents are better than the single coating agents for the shelf life of ber .

研究了分子蒸馏单甘酯的碘值、总单酯含量、总双酯含量等反映的内部分子结构对低脂冰淇淋质构的影响。

The effect of the interior-molecular structure , reflected by the iodine value , the total content of mono-glyceride and di-glyceride , at different level on the quality of low-fat ice cream was studied .

结果表明最优组合为：CMC0.5%，黄原胶0.1%，分子蒸馏单甘酯0.3%，复合磷酸盐0.15%，该组合能够降低冻裂率和塌陷度，改善汤圆的感官品质。

The results show that CMC was 0.5 % , Xanthan gum was 0.1 % , Glycerin monostearate monostearin was 0.3 % and compound phosphoric acid salt was 0.15 % , they could not only decrease the cracking rate and collapse but also obviously improve their texture and tactility .