Food-grade GMS supplied as white powder or flakes. A dependable nonionic emulsifier that improves aeration and crumb softness, stabilizes emulsions and foams, and helps delay staling—ideal for bakery, dairy, chocolate, confectionery, desserts, and plastic fats.
Emulsifier
Stabilizer
Texture improver
Anti-staling agent
GMS (Glycerol Monostearate) is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Softer crumb, better volume, longer shelf softness.
Stable whips and controlled meltdown.
Smooth, glossy centers and coatings.
Predictable crystallization for workable texture.
Light aerated textures with clean melt.
Feedstock prep: Refined edible oils are glycerolyzed to mono-/diglycerides; stearic-rich fatty acids selected.
Primary production: Esterification/glycerolysis routes yield glycerol monostearate at targeted mono content.
Purification & polish: Washing/filtration and deodorization to reduce residues, color, and odor.
Drying & finishing: Solidified material is flaked or milled; sieved to controlled particle size for easy dispersion.
Standardization/QA: Acid value, mono % assay, melting profile, and microbiology verified; COA issued.
General: 0.1–0.8% w/w; trial recommended.
By application
Bakery (on flour): 0.2–0.6% for softness and anti-staling
Dairy whips/frozen: 0.10–0.30%
Confectionery fillings/coatings: 0.10–0.40%
Chocolate/compounds: 0.05–0.30%
Margarine/shortening: 0.10–0.50% of fat phase
Desserts/mousses: 0.10–0.35%
GMS complexes with starch to slow retrogradation—key to lasting softness.
As an emulsifier, it helps hold fine air cells for lighter crumb and stable whips.
As an emulsifier, it helps hold fine air cells for lighter crumb and stable whips.
GMS complexes with starch to slow retrogradation—key to lasting softness.
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