Manufacturer Supply Monolaurin /Glycerol Monolaurate Sterilize, Reduce Inflammation CAS No. 142-18-7

• CAS No.: 142-18-7
• Formula: C15h30o4
• EINECS: 205-526-6
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: ARGC87
• Type: SSL/CSL
• Property: Lonic Emulsifiers
• Transport Package: 25kgs Packaging Fiber Drum Outside and Plastic Bag
• Specification: 25kg bulk plant extracts Ankaflavin powder 98%
• Trademark: ALLRIGHT CHEM
• Origin: Shandong
• Production Capacity: 500000tons/Year

Product Description

Introduction    

Product name:Monolaurin Powder/Glycerol Monolaurate

CAS No.:142-18-7

Appearance: White  powder

Free sample: Available

Usage:Food Supplement Health,Sterilize, reduce inflammation

Shelf Life:2 Years

Form:Power

Glycerol monolaurate, also known as Monolaurin , glyceryl laurate or 1-Lauroyl-glycerol, is a monoglyceride . It is the mono-ester formed from glycerol  and  lauric aid .Glycerol monolaurate is a kind of lipophilicity nonionic surfactant, naturally in breast milk and palmetto, is an internationally recognized good food emulsifier, but it is also a safe, effective and broad-spectrum antibacterial agent. The biggest advantage of GML is the"not preservatives,but more than preservatives".Its bacteriostatic effect will not change with the change of PH value suppose PH value is wihtin the scope of 4-8.Its antibacterial spectrum was wide,it has strong interaction in the common bacteria,fungi,yeast in food,and also can inhibit variety of viruses and protozoa.

 

Function   

(1)Good emulsifying, dispersing, stabilizing Properties:

In the food processing oil-water separation often occurs, in order to improve product quality and prolong shelf life. Emulsifier is usually added during the procession, it will stabilize the mixed phase, and form a uniform emulsion. So that to avoid and prevent oil-water separation, stratification, precipitation happen in food and beverage,

(2)Starch anti-aging effects:

DMG can form complexes with protein and starch, and can form insoluble complexes with amylose starch to prevent the recrystallization after cooling to prevent the aging of starch retrogradation, making bread, cake, potato products and other starch-rich foods remain fresh and soft for a long time.

(3)To improve the fats crystallization:

Molecular distilled monoglycerides can orient in the surface of greese, control and stabilize greese crystallizing, especially in margarine, shortening and other oils and fats products, . It can also improve the plasticity and ductility to prevent the condensate layer and so on.

(4)Sterilize, reduce inflammation:

It has the ability to resist pathogenic microbial infection and is widely used in infant milk powder, rice powder and other products. It is also widely used in baked goods to improve the quality of rice noodles. It is a safe and effective broad-spectrum fungicide to inhibit HIV virus, cytomegalovirus, herpes virus, cold virus and a large number of bacteria and protozoa. Its antibacterial effect is not affected by pH and is superior to sorbic acid, benzoic acid, p-hydroxybenzoate, etc

Product Name	Monolaurin	Other Name	GML
Appearance	White to off-white crystalline powder	MF	C15H30O4
Loss on drying	<3.0%	Testing Method	HPLC
Item	Specification		Result
Appearance	White to off-white crystalline powder		Complies
Related substance (HPLC)	Total impurity ≤0.5% Max single impurity ≤0.1%		0.2% 0.06%
Odor	Characteristic		Complies
Assay(%)	99%		99.2%
Sieve analysis	100% pass 80 mesh		Complies
Heavy Metal	<10ppm		Complies
As	<0.1ppm		0.05ppm
Pb	<0.1ppm		0.05ppm
Cd	<0.1ppm		0.05ppm
Residual Solvents	<100ppm		Complies
Residual Pesticide	Negative		Complies
Total Plate Count	<1000cfu/g		Complies
Yeast & Mold	<100cfu/g		Complies
E.Coli	Negative		Complies
Salmonella	Negative		Complies