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Glycerol Monostearate1
Glycerol Monostearate2
Glycerol Monostearate1
Glycerol Monostearate2

Glycerol Monostearate

Glycerol Monostearate (GMS) is a classic, versatile non-ionic emulsifier, consisting of a glycerol molecule esterified with one stearic acid unit. It is primarily a water-in-oil (W/O) emulsifier but also has stabilizing and aerating properties, widely used in baked goods, dairy, confectionery, and personal care products.
  • Effective W/O emulsifier, stabilizing water droplets in fatty continuous phases
  • Improves aeration and volume in whipped toppings, cakes, and icings
  • Acts as an anti-staling agent in bread by complexing with starch
  • Imparts a smooth, creamy texture and improves mouthfeel
  • Can act as a crystal stabilizer in margarine and shortening

Applications

GMS is widely used in:

  • Bakery​ – Bread, cakes, and pastries to improve volume, softness, and extend shelf life.
  • Dairy analogs​ – Coffee whiteners, whipped toppings, and imitation dairy products.
  • Confectionery​ – Chewing gum base, chocolates, and toffies.
  • Margarine & shortening​ – Improves spreadability, texture, and prevents water separation.
  • Personal care​ – Emulsifier and thickener in creams, lotions, and cosmetics.

 

Technical Specifications

Product Name Glycerol Monostearate (GMS) 40, 60, 90 (monoester %)
Appearance White to cream-colored beads, flakes, or powder
Monoester Content Typically 40%, 60%, or ≥90% (High purity)
Iodine Value ≤ 3.0 g I₂/100g
Acid Value ≤ 3.0 mg KOH/g
Melting Point 55 – 65°C
HLB Value Approx. 3.8 (for pure monoester, indicative of W/O tendency)
Solubility Dispersible in hot water, soluble in hot oils and organic solvents
Packaging 25kg multi-wall paper bag or carton

 

FAQ

Q1: What is the meaning of GMS-40, GMS-60, etc.?

A: The number indicates the minimum percentage of monoesters (the active emulsifying component) in the product. The remainder is diesters, triesters, and free glycerol. Higher monoester content (e.g., GMS-90) provides stronger emulsifying power.

Q2: Is GMS of animal or plant origin?

A: GMS can be derived from both. Vegetable-based GMS is made from hydrogenated vegetable oils (like palm or soybean). We primarily supply non-GMO, vegetable-based GMS unless otherwise specified. Please confirm if you require a specific origin.

Q3: How does it prevent bread from staling?

A: Similar to sucrose esters, it forms a complex with starch (especially amylose), slowing down the retrogradation process that leads to firming and loss of moisture, thereby extending the soft shelf life of bread.

Q4: Can it be used in combination with other emulsifiers?

A: Yes, it is often used synergistically with other emulsifiers like SSL, DATEM, or lecithin to achieve optimal texture, volume, and stability in baked goods and other products.

Q5: What is the typical usage level in bread?

A: In bread, typical usage is 0.3% to 0.5% (flour weight basis). In cakes and whipped toppings, it can be 0.5% to 2.0%.

Q6: What is the MOQ?

A: Standard MOQ is 25kg (1 bag). We can provide 1kg samples for testing.

 

Additional Features

  • Available in self-emulsifying grades (SE-GMS) that disperse more easily in water.
  • Acts as an anti-foaming agent in some applications.
  • Kosher, Halal, and food-grade certifications available
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