The properties of glyceryl monostearate

1. Sensory properties: Monoglycerides are related to oils, and their sensory properties are similar to those of oils. Its consistency is related to fatty acid groups. Generally, it can be oily, fat or waxy. Generally speaking, monoglycerides have a higher consistency and melting point than the fats or fatty acids used. The changing law of the melting point of monoglycerides is: as the carbon chain of fatty acids extends, the melting point of monoglycerides increases; The color and odor of the ester are related to the corresponding fatty acid groups and the source of the raw materials. The odor generally has the odor of grease, and the color ranges from brown to milky white. 

2. Thermal stability: Monoglyceride is a mixture of 1-monoglyceride and 2-monoglyceride. This is the result of intramolecular acyl transfer. The activation energy of this intramolecular acyl transfer is relatively low, so in any Under temperature conditions, monoglycerides are a mixture of the two, but the ratio of the two varies with temperature. 

3. Crystallization behavior: As a lipid compound, monoglyceride has the phenomenon of homogeneity and polymorphism. Distilled monoglycerides will crystallize into a metastable α-crystalline form, and then into a stable β-crystalline form with a higher melting point. Metastable β'-crystalline form does not exist in industrial monoglycerides. When the α-crystalline form cools down, a solid-state transformation of the third crystalline form occurs, called sub-α.

4. Mesogenic properties: The monoglyceride and water can interact very complicatedly, and its degree of action depends on the temperature and the ratio of monoglyceride to water, and is also related to the type of fatty acid. The formed material can simultaneously exhibit crystalline properties and liquid properties, that is, mesomorphism. The mesogenic phases of monoglycerides include: lamellar mesophase (lamellar phase), α-gel, cubic phase, and hexagonal phases. Monoglycerides are β-crystals at room temperature and are a lipid bilayer structure. , The middle is connected by hydrogen bonds by polar groups. This layer has a strong affinity with water. When the temperature is higher than the Kraff point, water begins to penetrate into the polar layer of the bilayer to form a lamellar mesophase.