3/ July
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GMS is widely used in:
| 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 |
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.