Monostearin powder Raw Materials CAS 123-94-4

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Uses and synthesis of Monostearin powder

The full name of Monostearin powder is monofatty acid glycerides (or glycerol monofatty acid esters), which come in two configurations, 1-MG and 2-MG. According to the name of the main fatty acids, the single glyceryl ester can be divided into monostearic acid glycerol vinegar, mono-silicic acid glycerol vinegar, monooleic acid glycerol vinegar, etc., among which the largest production and most application is monostearic acid glycerol ester. Monostearin is generally oil, fat or waxy, with a light yellow or ivory color and a greasy or tasteless taste, which is related to the size and saturation of fat groups, and has excellent sensory characteristics.

In addition, Monostearin is a polyol nonionic surfactant, which can emulsify, foam, disperse, defoamer, and resist starch aging. It is the most widely used emulsifier in food and cosmetics. In addition,Monostearin powder also has important uses in the pharmaceutical industry, such as polyunsaturated fatty acid (EPA,DHA) glyceride has a role in preventing cardiovascular disease. Monostearin is also widely used in the field of polymer synthesis.

Applications/Functions of Monostearin powder

• Monostearin powder is widely used in the cosmetics industry, especially in shampoos and bath agents
• Monostearin is used as an emulsifier and surfactant in food or cosmetics, and as an internal and external lubricant for plastic products
• Monostearin is used as a gas chromatography fixative, dispersant, and emulsifier. It is also used in the pharmaceutical industry
• Biochemical research, thickening of margarine, solvents for oils and waxes, emulsifiers, protective agents for hygroscopic powders, opaque sunscreens. Gas chromatography fixed liquid (maximum use temperature 125℃, solvent is hot ethanol), separation and analysis of oxygen compounds and volatile oil.

Physicochemical Property of Monostearin powder

Monostearin powder is generally oil, fat or waxy, with a light yellow or ivory color and a greasy or tasteless taste, which is related to the size and saturation of fat groups, and has excellent sensory characteristics.

Production methodprocess of Monostearin powder

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