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Monostearin is an organic compound with molecular formula c21h42o4, which has two configurations, i.e. 1-mg and 2-mg. According to the names of the main fatty acids, monoglycerides can be divided into monostearate glyceride, monostearate glyceride, monooleate glyceride, etc. among them, monostearate glyceride has the largest output and the most applications. Monoglycerides are generally in the form of oil, fat or wax, with light yellow or ivory color, oil flavor or tasteless, which is related to the size and saturation degree of fat groups and has excellent sensory characteristics. Monoglycerides are insoluble in water and glycerol, but can form stable hydrated dispersion in water. In addition, monoglyceride is a polyol type non-ionic surfactant. Because its structure has one lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, it has good surface activity and can play the role of emulsification, dispersion, defoaming and anti starch aging. It is the most widely used emulsifier in food and cosmetics.
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Chemical Formula |
C21H42O4 |
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Exact Mass |
358 |
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Molecular Weight |
359 |
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m/z |
358 (100.0%), 359 (22.7%), 360 (2.5%) |
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Elemental Analysis |
C, 70.34; H, 11.81; O, 17.85 |
Synthesis methods
Add stearic acid, glycerin and sodium hydroxide into the reaction pot, heat and melt, start stirring, and inject nitrogen. Heating, reaction at 185 ℃ for 7h, and the pH should be less than 5 at the end of the reaction. Cooling and discharging to obtain glycerol monostearate. The consumption of stearic acid per ton of product is more than 82kg, and the consumption of glycerol (more than 95%) is 235kg.
Stearic acid and glycerol are reacted for 2-4h at 180-250 ℃ in the molar ratio of 1: (1.2-1.3) under the action of 0.2% acid catalyst; The reactant is rapidly cooled to 100 ℃, the catalyst is neutralized with alkali, and the product containing 40% - 60% of monoester is obtained after washing with water.
Glyceryl stearate and glycerol react at 170-240 ℃ for 1-2h in the presence of 0.06% - 0.1% Cu (OH) 2. Nitrogen is introduced for protection during the reaction. After deodorization under reduced pressure, acid neutralization and purification, the product containing 40% - 60% monoester is obtained.
Glycidyl and stearic acid react at 100-130 ℃ for 30-70min under the catalysis of tetraethylammonium iodide, and the product containing 80% - 90% monoester can be obtained after the reaction product is refined.
Epichlorohydrin and sodium stearate (2:1, molar ratio) are reacted in toluene under the catalysis of phase transfer catalyst tetrabutylammonium bromide at 90-110 ℃ for 2h; The reactants were washed with sodium chloride solution, the organic phase was separated, and toluene and unreacted epichlorohydrin were removed by distillation to obtain glycidyl stearate. It was hydrolyzed with 0.1mol/l NaOH solution, separated and dried, and recrystallized with n-hexane to obtain the product. The monoester content was more than 90%. The monoester product with a content of 40% - 60% can be obtained with a high concentration of more than 90% by molecular distillation.
Monostearin (MG) is an organic compound with the molecular formula C21H42O4. It has two configurations, 1-MG and 2-MG. Monostearoyl glycerol ester is a mixture of monostearoyl glycerol, diacylglycerol, and triacylglycerol. It is an emulsifier that can be used to make cookies, bread, candies, chocolates, etc. It can improve the taste of food and is also used to make cosmetics and medical pastes, making the paste delicate and smooth.
Basic characteristics
Generally in the form of oil, fat or wax, with a light yellow or ivory color, and a greasy or tasteless taste, which is related to the size and saturation of the fatty groups, and has excellent sensory characteristics. Insoluble in water and glycerol, but capable of forming stable hydrated dispersions in water. In addition, it is a polyol type non-ionic surfactant with good surface activity due to its structure having a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups. It can emulsify, disperse, defoam, and resist starch aging, making it the most widely used emulsifier in food and cosmetics.
It is a non-ionic surfactant produced by esterification reaction of C16-C18 long-chain fatty acids with glycerol. It has both hydrophilic and lipophilic groups, and has various functions such as wetting and emulsification. The pure product is a white waxy solid that melts into a transparent liquid when heated, with a solidification point not lower than 58 ℃. Odorless, odorless, and non-toxic. Easy to dissolve in vegetable oil, soluble in hot ethanol, ether, chloroform, and acetone, insoluble in water. It can emulsify with water and is a water in oil emulsifier. But due to its strong emulsifying properties, it can also be used as a water in oil emulsifier. Commercial products are usually white or slightly yellow, in powder or bead form. In addition to monoesters, it also contains small amounts of diesters and triesters. The freezing point is also lower than that of pure products.
Specific applications in food additives
Improve the texture and taste of food
As an emulsifier, it plays a crucial role in food. It can effectively emulsify oil and water, making the distribution of oil in food more uniform, thereby improving the texture and taste of food. For example, adding it to bread can prevent it from aging and make it softer. In foods such as cookies and chocolate, it can also improve the taste of the food, making it more delicate and smooth.
Improve the stability of food
In addition to improving the texture and taste of food, it can also enhance its stability. In the process of food production and processing, due to various factors, food may exhibit phenomena such as layering and sedimentation. And its emulsifying effect can effectively prevent these phenomena from occurring, making food more stable. For example, adding glycerol monostearate to dairy products can extend their shelf life and prevent problems such as layering and precipitation.
As a thickener and stabilizer
It can also be used as a thickener and stabilizer. In food, the role of thickeners and stabilizers is to increase the viscosity and stability of the food, preventing phenomena such as layering and precipitation. Its emulsifying effect can effectively increase the viscosity of food, making it more stable. At the same time, it can also interact with other components in food to form stable colloidal structures, further improving the stability of food.
In baked goods
In baked goods, it is particularly widely used. It can be used as an improver for baked goods such as bread and cakes, improving the taste and texture of the food. Adding it to bread can make it softer, more elastic, and improve its quality. Adding it to a cake can make it more delicate and have a better texture. In addition, it can also be used to make baked goods such as cookies and puff pastry, improving the taste and stability of these foods.
In dairy products
Dairy products are one of the essential foods in people's daily lives. Adding it to dairy products can extend their shelf life and prevent problems such as layering and sedimentation. At the same time, it can also improve the taste and texture of dairy products, making them more delicate and smooth. For example, adding it to milk can make it more stable and prevent layering. Adding it to yogurt can improve its taste and texture, making it more delicate and smooth.
In Candy and Chocolate
Candy and chocolate are one of people's favorite sweets. Adding it to candy and chocolate can improve the taste and texture of these foods. Its emulsifying effect can make the oil distribution in candies and chocolates more uniform, thereby improving their taste and stability. At the same time, it can also prevent problems such as layering and sedimentation of candies and chocolates during storage.
In beverages
Adding it to beverages can improve their taste and stability. Its emulsifying effect can evenly disperse the oil and water in the beverage, thereby improving the taste and stability of the beverage. At the same time, it can also prevent problems such as layering and sedimentation of beverages during storage.
In meat products
Adding it to meat products can improve their taste and texture. Its emulsifying effect can evenly distribute the fat and protein in meat products, thereby improving the taste and stability of meat products. At the same time, it can also prevent problems such as oxidation and spoilage of meat products during storage.
Monostearin, also known as glycerol monostearate, is a widely used emulsifier in various industries such as food, pharmaceuticals, cosmetics, and detergents. Its research and development history can be traced back to its discovery and subsequent exploration of its unique properties and applications.
It is a monoglyceride, a class of compounds derived from the esterification of glycerol with fatty acids. It was first synthesized and studied in the context of its potential as an emulsifier due to its amphiphilic nature, which allows it to stabilize mixtures of immiscible liquids like oil and water.
Over the years, researchers have focused on optimizing the production methods. Early processes involved chemical synthesis techniques such as direct esterification, glycerolysis, and lipid hydrolysis. These methods, while effective, often required high temperatures and excess reagents, leading to energy-intensive processes and potential degradation of the product.
Advancements in biotechnology have led to the development of enzymatic synthesis methods, which offer several advantages over traditional chemical routes. Enzymatic synthesis utilizes lipases to catalyze the reaction between glycerol and fatty acids at lower temperatures, resulting in reduced energy consumption and improved product quality. This method has become increasingly popular due to its environmental friendliness and efficiency.
In addition to its emulsifying properties, it has been studied for its potential health benefits. It has been shown to have antimicrobial and antioxidant properties, making it a valuable additive in food preservation. Furthermore, its ability to form stable emulsions has led to its use in pharmaceutical formulations, where it enhances the bioavailability of poorly soluble drugs.
The research continues to evolve, with ongoing studies exploring its potential applications in novel drug delivery systems such as solid lipid nanoparticles. These nanoparticles, prepared using it as a solid lipid material, have shown promise as carriers for controlled drug release, improving therapeutic efficacy and reducing side effects.
In summary, the research and development have progressed significantly since its discovery. From optimizing production methods to exploring new applications, monostearin remains a crucial ingredient in various industries, contributing to product stability, efficacy, and consumer safety.
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