Monoglycerides with 40% and 90% purity are two widely used emulsifying additives in the industrial and food processing sectors, with clear distinctions in their basic properties and practical applications. The 40% monoglyceride is a primary product without deep purification, containing only about 40% of effective glyceryl monostearate. The rest of its components are mostly diglycerides with weak emulsifying capacity, triglycerides with almost no emulsifying effect, and a small amount of free glycerol. Its overall production process is simple, the raw material access threshold is low, so the cost and market price are relatively affordable. It is mostly in the form of milky white or yellowish soft waxy solid with a low melting point, and its basic storage requirements can be met in conventional industrial scenarios. This type of monoglyceride has limited emulsifying activity and can only adapt to scenarios with low requirements for emulsification effect. In the food field, it is mostly used in the basic processing of ordinary low-end bread and affordable pastries, and only plays a weak role in delaying aging. On the industrial side, it serves as a common lubricant and basic antistatic agent, applied in low-end plastic products, ordinary coatings and conventional textile auxiliaries, and cannot meet the performance requirements of high-precision processing.
The 90% monoglyceride is a high-purity product secondary deeply purified by molecular distillation technology, with the effective monoester content exceeding 90%. Most impurities that affect performance are removed. The product appears as a pure white hard solid with a stable melting point of 56-60℃. Its emulsifying capacity is 3 to 4 times higher than that of the 40% crude product, and the ideal processing effect can be achieved only with an addition amount of 0.05% to 2%. Its production process is complex, and there are strict requirements for the food safety attributes of raw materials, so the cost and selling price are significantly higher than those of the 40% ordinary product. Meanwhile, it needs to be stored and transported in an environment that meets the standards of food additives to avoid cross-contamination. This high-purity monoglyceride is a core additive in the food, pharmaceutical and high-end industrial fields. In ice cream production, it can effectively inhibit the formation of coarse ice crystals and endow the product with a delicate and smooth taste. In flour product processing, it can form a stable complex with amylose to prevent noodles and bread from aging and retrogradation, extending the shelf life of products by more than 30%. In the pharmaceutical field, it can be directly used as an excipient for tablets and capsules to ensure the stable release of drugs. In the processing of polymer materials such as PVC, it can act as an efficient internal lubricant to improve the processing fluidity of resin, reduce the adhesion between the melt and the inner wall of equipment, and also has the functions of antistatic and anti-fog, making it an indispensable functional additive in the production of high-end plastic products.
