Distilled Monoglyceride is a highly efficient, lipophilic emulsifier with a high monoester content designed to improve crumb softness and shelf life in bakery, stabilize emulsions in dairy, and control fat crystallization in chocolate, margarines, and coatings. Owing to molecular distillation and tighter specifications, DMG delivers more consistent functionality at lower dosages than regular monoglycerides.
Distilled Monoglyceride (DMG) is a highly efficient, lipophilic emulsifier with a high monoester content designed to improve crumb softness and shelf life in bakery, stabilize emulsions in dairy, and control fat crystallization in chocolate, margarines, and coatings. Owing to molecular distillation and tighter specifications, DMG delivers more consistent functionality at lower dosages than regular monoglycerides.
DMG is produced by esterifying glycerol with edible fatty acids followed by molecular distillation to enrich monoesters (typically ≥90–95%). Its amphiphilic structure enables amylose complexation and robust stabilization of fat–water interfaces, resulting in softer crumb, improved volume, and better meltdown resistance in frozen desserts.
Applications
Bakery and Flour-based Products
- Anti-staling action via amylose complex formation; maintains softness and freshness
- Improves loaf volume, crumb uniformity, machinability, and sliceability
- Typical dosage: 0.2–0.5% on flour basis (formula-dependent)
Confectionery, Coatings, and Chocolate
- Controls fat crystallization; helps reduce fat bloom
- Enhances gloss, flow behavior and coating uniformity
- Improved mold release and reduced adhesion
Dairy and Ice Cream
- Improves overrun, meltdown resistance, and smooth mouthfeel
- Stabilizes emulsions in chocolate milk and dairy desserts
Oils, Fats, and Margarines
- Stabilizes water-in-oil systems and improves spreadability
- Tunes crystallization and functional melting profile
Other Applications
- Cream fillings, wafers, and aerated toppings
- Works synergistically with SSL, PGPR, and other emulsifiers
Scientific Name: Distilled Monoglyceride of Fatty Acids
Additive Code: E471
Representative Formula (e.g., monostearin): C₂₁H₄₂O₄
GMS CAS Number: 123-94-4
DMG mixtures CAS Number: 31566-31-1
Fatty Acid Source: Primarily palm/soy (food grade)
Appearance: White to off-white powder/flakes/beads
Melting Point: 60–70°C (fatty-acid dependent)
Approx. HLB: 3–5 (mainly lipophilic)
Monoester Content: ≥90–95%
Moisture: ≤2%
Free Glycerol: ≤1.5% (typical)
Solubility: Soluble in fats/oils; dispersible in water with shear/pre-melt
Thermal Stability: Excellent for baking/heat processing
Extends bakery shelf life; anti-staling mechanism
Enhances texture, volume, and crumb softness
Stabilizes emulsions in dairy and beverages
Controls fat crystallization and improves surface gloss
High purity enables lower use levels and consistent performance
Synergistic with complementary emulsifiers (SSL, PGPR, lecithin)
Categories: Food Industry
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