Battle of the Glycerides: Glycerol Monostearate vs Mono & Diglyceride Flakes. WTF - Ep. 225

[@Cassiearan]

Can you help me? I own cookie shops and I am trying to increase our shelf live of the cookies for shipping. Should I be getting Glycerol Monostearate? If so, what do I need to dissolve it into? I have the same question about Powder Soy Lecthin. I've watched all your videos but I am having trouble relating it to cookies.

[@Modernist_Pantry]

You can try liquid soy lecithin at a ratio of 1% to the total weight of the flour in the recipe (bakers percentage). It is important to test your recipes extensively since we do not work on commercial recipe development.

[@nebulasquantum7793]

Which one would I use for ganache . Does it improve shelf stability?

[@Modernist_Pantry]

Mono and Diglycerides. This will improve stability but it is not a preservative.

[@shanemelott3131]

What is the best emulsifier for salad dressings?

[@Modernist_Pantry]

We have an entire episode all about salad dressings: kzbin.info/www/bejne/kKOXg2Nve9ChqdU

[@indrajitsaha253]

How much volume does Gms give compared to cake gel emulsifiers ? Do you have any video for the volume of sponge cakes based on oil which is egg free?

[@Modernist_Pantry]

This type of specificity would require a lot of testing on a specific recipe.

[@indrajitsaha253]

@@Modernist_Pantry Btw how much gms do we use for cakes? You can make a video on a recipe based on egg free or vegan cakes. I think that would be helpful. And what if i wanted to extend the shelf life for cakes to about 4-6 months (I'm talking about no fat or milk based cakes only oil and water , so nothing to spoil the longevity) so would that work? Anyway thanks for replying.

[@BrattyPatriot]

Well I'm puzzled, I watched the whole video and I still don't know "why I would want / need to use either product". But love your videos and products when I know how/why to use them.

[@Modernist_Pantry]

You would get a better crumb, texture, and improve the shelf life.

[@rackets001]

When looking at commercial sandwich breads, I see the ingredients include mono-diglycerides. How would I add them to my sandwich bread recipe? My bread recipe uses just a couple tablespoons of cubed room temp butter added while adding the dry ingredients to the activated yeast/water. Would I melt it into the butter before hand, let it cool a bit then just add the butter as normal? I'm kind of a novice baker but looking to get bread to not feel stale after day 1 or 2. Thanks!

[@Modernist_Pantry]

If you want to use mono & diglycerides in baking you'll want to melt them into the butter and go about your recipe as usual

[@JustLaugh143]

Would there ever be an application where you would want to use a combination of both GMS And MDG?

[@Modernist_Pantry]

I'm sure someone out there has tried but we're not sure what the benefit would be.

[@previll]

Thanks for the explanation! I posted a comment earlier, but it seems youtube automatically removed it because of a link to your carrot cake recipe. I had two questions: 1. In your carrot cake recipe, could I substitute the glycerol monostearate with Mono & Diglyceride 1:1 if I dissolve the latter in oil first and add dry ingredients slowly after that? 2. In tons of commercial products (not just cakes) Mono & Diglycerides are often combined with Polysorbate 80 and sometimes (lambda) carrageenan. Do you think either of them would give any additional benefit to cakes if combined this way?

[@Modernist_Pantry]

This recipe is extremely moist but if you wanted to replace the GMS with M&D flakes you could. Dissolving them in oil at 140F is all you would need to do differently. Once they are dissolved you can add them to the recipe. As for combining emulsifiers most of that is done in order to stabilize for extended shelf life for retail, which home cooks do not need. If you are trying to develop a commercial recipe it would be worthwhile to experiment, but we don't work on commercial recipes in our kitchen.

[@previll]

@@Modernist_Pantry Fantastic, thank you very much for the elaborate reply!

[@paullewis6097]

You guy's are grrreeeat!

[@Modernist_Pantry]

Thanks!

[@JustLaugh143]

Can you use mono and diglyceride flakes or glycerol monosterate with soy lecithin in a cake recipe or will it be too much?

[@Modernist_Pantry]

You definitely can, there are a lot of recipes especially commercial ones where they mix 2 or more gums. It would just take experimentation to get the right ratios.

[@benjaminchung991]

I've been playing around with GMS, but have been having issues getting it to dissolve smoothly into water. Do you have any suggestions as to how I might best accomplish this? My best performance has been through heating the water to around 80C and using an immersion blender until the granules go away, but this doesn't seem particularly "cold soluble" per se. What's the best approach to incorporating GMS into low-fat solutions?

[@Modernist_Pantry]

What are you trying to make? We haven't found a need to pre-dissolve GMS and just dry blend it into the dry ingredients of our baking recipes.

[@benjaminchung991]

@@Modernist_Pantry I've been using GMS in both dough and as something to experiment with in whipped yogurt application. Wrt dough, interesting; when I've tried doing that, I find that the crystals don't sufficiently dissolve and I end up being left with small particles in the dough which can be felt through kneading. I should try again with better dispersion of the GMS through the dry ingredients and see if that improves the result. Wrt the yogurt application, I've been trying to use GMS as an emulsifier/surfactant to improve foam strength and aeration in whipped yogurt. So far as I can tell, the dominant additive used industrially for this application is LACTEM but finding a US supplier for it is basically impossible (even DATEM can be found in dough enhancers - no such luck for LACTEM). If you have a suggestion as to what would work here, I'd be very interested.

[@mahendraprasad8345]

Hi .. I wanna make pizza ... Which one is better to add or could I add both and how much quantity...

[@Modernist_Pantry]

GMS is a better bet than Mono & Diglycerides. Try starting at 1% of the weight of the dough and adjust based on results. Recipe development will always require some R&D.

[@gab.lab.martins]

The flakes, do they have any off flavour? When I saw the melted butter, the first thing I thought was "thickened fats". Like, actually plating olive oil for example, and using the flakes the same way you'd use say xanthan to thicken a water-based sauce. But it only works if it doesn't affect the flavour of the oil.

[@Modernist_Pantry]

They do not have any flavor

[@Modernist_Pantry]

They don't have any flavor. But it is also not a thickener like xanthan gum. It is an emulsifier that promotes the mixing of liquids and fats.

[@gab.lab.martins]

@@Modernist_Pantry I understood that they’re emulsifiers. But the melted butter was also thickened. Hydrocoloids only work with water-based fluids, and oils tend to flow all over the plate. So I thought maybe it’d be interesting to try that (though a small amount of N-Zorbit would also probably work), for instance to draw a line of semi-liquid fat with a squeeze bottle, or plate dots. Just an idea

[@jelllow]

Thank you for the video! Can I use these emulsifiers for any cake recipe I already have? How much do I use? Thanks!

[@Modernist_Pantry]

You definitely can, we recommend ~1% of all of the ingredients by weight.

[@michaelt8682]

excellent aand very informative. at what quantities do you recommend adding to flour? i have been running a free from bakery forr 10 years and the last 18 months have had great succes susing gms to improve shelf life and mouth feel. i have been using about 5% of the weigh of flour, does this sound about right? does the fact that i am using glutten free flour, coconut oil and apple sauce (for eggs) affect usage?

[@Modernist_Pantry]

Typically we use only around 1% of the entire recipe, but if you're doing a GF product without eggs that's going to be a very different process. Without having done it ourselves we can't really comment on how much to use in this instance.

[@michaelt8682]

@@Modernist_Pantry sure I won't hold you to it! but what's your instinct? that I'd require more?

[@kaca5849]

I'm a strict lacto-vegetarian and have always avoided food products which contain Mono & Diglycerides because of their animal origin. Does this still hold true for your product? Are your products clearly labeled as vegan/vegetarian or not... That would be very helpful to know...

[@Modernist_Pantry]

This is a plant-based product

[@katies4364]

I’m Planning to make sponge cake, which do I use? And how much?

[@Modernist_Pantry]

Try GMS starting at 1% by weight

[@katies4364]

@@Modernist_Pantry thank you! I just ordered your gms on amazon! Can’t wait for it to arrive :)

[@UnnecessaryBelond]

@@Modernist_Pantry is it by weight of fat or the ingredients?

[@majeed757]

Can I use Mono & Diglyceride with soy lecithin in cookies or one of them would be enough? Thanks

[@Modernist_Pantry]

Really depends on your recipe. We always recommend first starting with 1 ingredient (the lecithin) and seeing how you feel about the results.

[@jayl.6960]

Can you mix both? Glycerol Monostearate and Mono Diglyceride in a cake or bread mix?

[@Modernist_Pantry]

You could. But the benefit if any would be minimal. They essentially perform the same function.

[@yuyucorns1952]

Can Mono & Diglyceride Flakes be used to help spice and oil from separating? For example, paprika and oil?

[@Modernist_Pantry]

No, mono and diglyceride flakes need to be heated and cannot be used for suspension. If you're looking for some suspension properties check out 210S: modernistpantry.com/products/210s.html

[@yuyucorns1952]

@@Modernist_Pantry Thank you for the reply! what would you recommend me use if I want a mix of oil and paprika? I've tried xanthum gum, but the the spices still sinks down and stick together.

[@UnnecessaryBelond]

So is the reason that boxed cakes, (which have inferior flavor but superior texture) uses mono and diglycerides instead of monostearate because the fat was incorporated at a stage where mostly everything else was incorporated?

[@Modernist_Pantry]

Sounds right.

[@christianmall]

I love Panettone but never made one myself. I think I should try it out since it looks really good 👍 By the way, as a German, I didn't know that the word "Streusel" exists in English until I watches this episode 😀

[@Modernist_Pantry]

Ha! English is largely french and germanic in origin

[@monicacampins7351]

glycerol monostearate is not water soluble.

[@Modernist_Pantry]

glycerol monostearate is water soluble. Mono & diglyceride flakes are not water soluble

[@Recipebyaamna]

Recipe in English please

[@Modernist_Pantry]

All recipes linked on our blog: blog.modernistpantry.com/wtf/glycerol-monostearate-vs-mono-diglyceride-flakes/