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.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.02 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 20.9 mg
- Salt 0.05 g
- Total Carbohydrate 95.2 g
- Dietary Fibre 0 g
- Total Sugars 86.1 g
- Complex / starch 1.88 g
- Protein 1.96 g
- Water 4.99 g
- Energy 360 kcal
- Water 4.99 g
- Carbohydrates 95.2 g
- Protein 1.96 g
- Fat 1.02 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.2 g
- Omega-3 0.02 g
- Vitamins 20 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 310 mg
- Major Minerals 309 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Distilled Monoglycerides of Mono and Diglycerides: composition reflects this culinary part relative to the whole ingredient.
History
Molecular distillation concentrated monoglycerides for high-performance bakery use.
Distilled monoglycerides became standard in industrial bread and cake emulsifier blends.
Non-hydrogenated distilled grades met reformulation away from partially hydrogenated stocks.