scholarly journals Comparison of the Glycerol Monostearate and Polyglycerol Stearate Oleogels: Effects of Amphiphile Addition

2020 ◽  
Author(s):  
Emin YILMAZ ◽  
Eda KESK N USLU
Keyword(s):  
Glycerol Monostearate

Synergistic performance of lecithin and glycerol monostearate in oil/water emulsions

2017 ◽  
Vol 151 ◽  
pp. 68-75 ◽  
Author(s):  
María I. Moran-Valero ◽  
Víctor M. Pizones Ruiz-Henestrosa ◽  
Ana M.R. Pilosof
Keyword(s):  
Glycerol Monostearate ◽  
Oil Water

scholarly journals Synthesis of Glycerol Monostearate by Esterification on H3PW12O40/MCM-41 Catalyst

2014 ◽  
Vol 26 (22) ◽  
pp. 7564-7568 ◽  
Author(s):  
Yi Gu ◽  
Lu Zhou ◽  
Lei Niu ◽  
Mei Hong ◽  
Guomin Xiao
Keyword(s):  
Glycerol Monostearate ◽  
Mcm 41

scholarly journals Production of low protein and gluten-free cookies for phenylketonuria (PKU) and/or celiac patients

2021 ◽  
Vol 39 (No. 1) ◽  
pp. 29-34
Author(s):  
Ozen Parlak ◽  
Ayse Neslihan Dundar
Keyword(s):  
Sodium Bicarbonate ◽  
Protein Content ◽  
Sensory Evaluation ◽  
Sunflower Oil ◽  
Dietary Fibre ◽  
Milk Powder ◽  
Gluten Free ◽  
Glycerol Monostearate ◽  
Dried Fruits ◽  
Low Protein

Abstract: The aim of this study was to analyse the production of gluten-free, low protein cookies, which can easily be consumed by celiac and phenylketonuria (PKU) patients. The formula was adopted to prepare the control cookies (without dried fruits) from maise starch, stabilisers, salt, sodium bicarbonate, protein-reduced milk powder, and sunflower oil. Different cookies were made by adding raisins (R), dried black currants (Cu), dried dates (D), dried apples and cinnamon (A) separately. In cookies, two different stabilisers were calculated according to starch weight [pectin (P): 0.15%, glycerol monostearate (GMS, G): 0.4%]. The effects of stabilisers and dried fruits on the physicochemical and sensory properties of cookies were investigated. The protein content was significantly higher (P < 0.05) in the cookies including R with pectin (PR), Cu with pectin (PCu), and A with pectin (PA). The amount of phenylalanine (Phe) was significantly higher (P < 0.05) in PR. The values of dietary fibre were the highest in the A cookies, while the lowest values appeared in the control (C). In the sensory evaluation (appearance, tasting properties, and affordability), it was found that PD (pectin with dries dates) was chosen as the best cookie (P < 0.05).

Glycerol monostearate

1998 ◽  
pp. 200-204
Author(s):  
Ben van Lierop ◽  
Laurence Castle ◽  
Alexandre Feigenbaum ◽  
Achim Boenke
Keyword(s):  
Glycerol Monostearate

Surface Characterization of LLDPE Film Containing Glycerol Monostearate

2002 ◽  
Vol 18 (1) ◽  
pp. 33-43 ◽  
Author(s):  
Sachin S. Sakhalkar ◽  
Keisha B. Walters ◽  
Douglas E. Hirt ◽  
Nathanael R. Miranda ◽  
William P. Roberts
Keyword(s):  
Surface Characterization ◽  
Glycerol Monostearate

scholarly journals Effect of Succinylated Glycerol Monostearate on Tenderness of Roasted Beef.

1998 ◽  
Vol 45 (8) ◽  
pp. 478-483 ◽  
Author(s):  
Kenta MORI ◽  
Sigeru KAWAI ◽  
Kouichi OKISAKA ◽  
Hirotaka SASAKI ◽  
Takaaki YOKOYAMA ◽  
...  
Keyword(s):  
Glycerol Monostearate

Shear rheology of water/glycerol monostearate crystals in canola oil dispersions interfaces

2013 ◽  
Vol 436 ◽  
pp. 215-224 ◽  
Author(s):  
H. Carrillo-Navas ◽  
B. Fouconnier ◽  
E.J. Vernon-Carter ◽  
J. Alvarez-Ramírez
Keyword(s):  
Canola Oil ◽  
Glycerol Monostearate ◽  
Shear Rheology ◽  
Water Glycerol
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