| Ethoxylated Monoglycerides |
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| Written by Rick Cavanaugh | |
| Thursday, 09 August 2007 | |
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Ethoxylated Monoglycerides have good dough strengthening characteristics but very little crumb softening. Dosage of this compound is rather critical as excess amounts cause excessive expansion which can lead to collapse of the bread when in the oven. The main reason to use this product is when more expansion of the product is desired. Ethoxylated monoglycerides are usually combined with monoglycerides in commercial form. This will give the blend some dough softening characteristics. Ethoxylated monoglycerides are a reaction of mono glycerides and ethylene oxide. The melting point is rather low and the native form of the product is a viscous liquid. Powdered products are available that are blends to raise the melting point and thus making the product easier to use. |
