Glycerol Monostearate

Glycerol Monostearate appears as a white to off-white powder, granule, or flake. It is odorless and tasteless, offering excellent emulsifying, dispersing, stabilizing, and anti-staling properties. Glycerol Monostearate effectively reduces the interfacial tension between oil and water, prevents phase separation, improves food texture and mouthfeel, and extends shelf life. It is one of the most widely used emulsifiers in the food industry by volume and application, extensively utilized in bakery products such as bread and cakes, ice cream, margarine, beverages, confectionery, meat products, and other food processing fields.

Main Characteristics :

• Appearance– White to off-white powder, granule, or flake; odorless and tasteless

• Solubility– Insoluble in cold water, dispersible in hot water, readily soluble in oils and fats

• Emulsifying Properties– Non-ionic emulsifier that effectively reduces interfacial tension between oil and water, preventing phase separation

• Dispersion & Stabilization– Provides excellent dispersion and stabilization, improving product uniformity

• Anti-Staling Property– Forms complexes with starch, retarding starch retrogradation and maintaining softness in bakery products such as bread and cakes

• Texture Improvement– Enhances food texture and mouthfeel, delivering a smoother and more delicate product

• Preservation Effect– Extends shelf life and maintains product freshness

• Wide Application– One of the highest-volume and most widely used emulsifiers in the food industry; extensively used in bread, cakes, ice cream, margarine, beverages, confectionery, meat products, and more