Processed

Distilled Monoglycerides

Distilled monoglycerides are molecularly distilled to raise monoglyceride content—often above 90%—for maximum emulsifying activity in bread, cake, ice cream, and starch complexes. They form strong interfacial films, complex with amylose to slow staling, and allow lower use rates than mixed mono-diglyceride pastes. Melt into fat or hydrate as a gel before full mixing for even crumb. Product should be bland and white to cream; rancid or soapy notes mean oxidation or hydrolysis. Match iodine value to the fat system—saturated grades for firm shortenings, unsaturated for softer emulsions.