Glycerin monostearate GMS bring key functionality to oils and fats, laticínios, frozen desserts and confectionery. It is available in variations depending on the concentration of mono-diglyceride. The concentration of GMS is between 40-60%. GMS are non-ionic surfactants with characteristics (emulsifying, dispersing, foaming, antifoaming, restraining starch retrogradation and controlling fat condensation).
| Application range | |
| Candy, Chocolate and Caramel | Prevent sugar crystallization and the separation of oil and water. Increase delicacy, luster and taste. |
| Ice cream | Improve shape retention and keep bubbles stable. |
| Protein beverage, Coffee-whitener | Improve the stability of fat and protein, prevent separation and precipitation, and promote the uniform distribution of fat. |
| Bread, Cake | Improve structure, increase flexibility and volume, and extend shelf life. |
| Dairy products | Promote milk fat dispersion and prevent precipitation. |
| Margarine and Shortening | Enhance the stability of water-in-oil system and prevent oil crystallization. |
| Quality Index | |||
| Index | GMS40 | GMS50 | GMS60 |
| Appearance | Milky white or light yellow powder solid | Milky white or light yellow powder solid | Milky white or light yellow powder solid |
| Monoglyceride content | ≥40 | ≥50 | ≥60 |
| Acid value | ≤6.0 | ≤3.0 | ≤3.0 |
| Free glycerol | ≤7.0 | ≤5.0 | ≤3.0 |
| Soap quality | ≤2.0 | ≤2.0 | ≤2.0 |
| Melting point | 50-60 | 50-60 | 50-60 |
| Lead(Pb) | ≤2 | ≤2 | ≤2 |
