GlyceroI Singlelaurate (GML), also known as monoglycerides dodecanoate, is a kind of ester-loving nonionic surfactant, naturally present in breast milk, coconut oil and American sunflower, is an excellent food emulsifier, HLB value of 5.2, but also a safe, efficient, broad-spectrum bacteriostatic agent, with emulsification and antiseptic dual functions.

Application of monoglycerides laurate in food

Application of monoglycerides laurate in milk and dairy products Milk and dairy products are rich in nutrition and easy to be contaminated by microorganisms, among which spoilage microorganisms mainly include lactic acid producing bacteria, peptonetic bacteria, lipolytic bacteria, yeast and mold, pathogenic microorganisms mainly include Mycobacterium tuberculosis, Brucella, Staphylococcus aureus, Salmonella, Bacillus anthracis and Yersinia enterocolitidis. The combination of GML and lactic acid was treated with maceration to treat Italian cheese, and the mononuclear hyperplasia of Lees in cheese was significantly inhibited under vacuum conditions at 5°C

The growth and reproduction of the special bacteria extends its shelf life to 12 days. The combination of GML with Streptococcus lactis and lactoperoxidase system can inhibit Escherichia coli 0157:H7 and Staphylococcus aureus, and the combination with EDTA can significantly inhibit the growth and reproduction of spoilage microorganisms in milk, significantly extend the shelf life and improve the safety of milk.

Application of monoglycerides laurate in baked goods

There are many types of baked goods, most of the products are heavy sugar and oil, easy to oxidize and deteriorate, and the high moisture content and rich nutrients provide a natural medium for mold growth and reproduction. Studies have shown that mold is the most important microorganism that causes mold deterioration of baked products, which can not only lead to huge economic losses, but also produce toxic secondary metabolites (mycotoxins) that have an impact on human health, so the use of preservatives to control the growth and reproduction of mold is very important to maintain the safety and nutrition of baked products. GML has a certain inhibitory effect on bread-susceptible filamentous fungi such as Penicillium juniformis, Penicillium flavinogenum flavus, Penicillium flavolia, Aspergillus d'Erythromyces and common filamentous fungi such as Aspergillus niger, Penicillium Loudi and Penicillium Jensen. At the same time, GML microemulsion can ensure that mooncakes are stored for 40 days without mold under constant temperature conditions of 30 °C.

Application of monoglycerides laurate in meat and meat products

Meat and meat products are rich in protein, large water content, strict requirements for the storage environment, extremely susceptible to microorganisms, resulting in product spoilage, the main rot-causing pathogenic microorganisms are Pseudomonas, Thermodycyclofila, lactic acid bacteria, Escherichia coli and Listeria monocytogenes. The combination of GML with eugenol and sodium citrate can inhibit common spoilage microorganisms in meat products such as Campylobacter, Lactobacillus sake, Leuconostobacter enteromatum, Cyclofilaria heat, pathogenic microorganisms such as Escherichia coli 0157:H7 and Listeria monocytogenes. GML was applied to low-salt, commercially sterile beef hot dogs, and it was found that GML could significantly reduce the propagation of Listeria monocytogenes, and the combination with the peroxidase system could significantly enhance the inhibitory effect on Staphylococcus aureus, but compared with the peroxidase system alone, the inhibitory effect on Escherichia coli after compounding was not significantly enhanced. Using GML in roasted beef, the study showed that the total number of cryophilic bacteria, mesophilic bacteria and colonies were better than sodium lactate within 3 weeks before storage, but did not have long-term inhibition. GML and lactic acid can extend the shelf life of cold fresh meat to 9 days, and the combination with sodium dehydroacetate can extend the shelf life of low-temperature meat products to 5 days.

Glyceryl monolaurate is a natural, high-quality monolipid that is a broad-spectrum bacteriostatic agent with highly effective antiviral properties. By piercing the cell capsule to prevent the replication of the virus, coupled with the preparation process of Huijia Da Animal Protection and efficient oil-in-water, this product has better palatability and faster dissolution.