Monoglycerides can not only improve foaming and emulsification properties, but also saturated fatty acid monoglycerides have a better ability to promote fat crystallization, and unsaturated fatty acid monoglycerides have a better ability to replace protein. Its principle of action is to replace part of the casein on the surface of the fat globules. 

On the one hand, it improves the dispersibility of fat in the mixture, makes the fat particles fine and uniformly distributed, and improves the stability of the emulsion; 

on the other hand, it promotes the The interaction of proteins can destabilize or break the emulsion and help control the agglomeration and aggregation of fat. Moreover, by controlling the formation of coarse ice crystals, the ice cream has a fine structure and good dryness, and the stability and shape retention of the ice cream are also improved. 

At the same time, the ice cream can be prevented from shrinking and deforming during the storage process, and the meltability can be improved. When using it in ice cream, pay attention to the fusion temperature, the addition amount is 0.10-0.35%.