the results showed the sense perception, stability test and general result was best by adding 0.18% glycerol monostearate to yogurt drinking.
研究结果表明,单甘酯添加量为0.18%时,乳酸菌饮料口感最佳、稳定性最好,综合评分效果最优。
glycerol monostearate with high purity was synthesized by transesterification reaction of methyl stearate and 3-hydroxyl of protected glycerol and hydrolyzation.
以硬脂酸甲酯和保护甘油的3-位羟基选择性地进行酯交换反应,再经过水解得到高纯度甘油单硬脂酸酯。
the effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by dynamic rheometry.