E471

GLYCERYL MONOSTEARATE

Glycerol monostearate

Glycerin monostearate

Glycerine monostearate

E 471

GMS

Stearic acid, monoester with glycerol

EC / List no.: 250-705-4

CAS no.: 31566-31-1

EC / List no.: 204-664-4

CAS no.: 123-94-4

Chemical formula: C21H42O4

Molar mass: 358.563 g·mol−1

Appearance: White solid

Density: 1.03 g/cm3

Synonyms: Glycerol monostearate; Glycerin monostearate; Glycerine monostearate; GMS; E471; E 471; Monostearin; 2,3-Dihydroxypropyl octadecanoate; 2,3-dihydroxypropyl stearate; 2-Hydroxyethyl octadecanoate; Glycerol 1-stearate

E471, which is also called Glycerol Monostearate, Glycerine Monostearate or Glyceryl Monostearate , consists of a group of well-known food ingredients listed by the European Union as category 1 food ingredients. E471 Glycerol Monostearate is commonly used in food products as an emulsifier, and/or stabiliser, and/or anti-staling agent.

E471 (mono- and di-glycerides of fatty acids) are synthetic fats produced from glycerol and natural fatty acids of either plant or animal origin. 

The glycerides used in E471 are:

mono-glycerides, both saturated and non-saturated

di-glycerides, both saturated and non-saturated

any combination of mono- and di-glycerides

According to the European Commission Directive 2008/84/EC of 27 August 2008, laying down specific purity criteria for food additives other than colours and sweeteners, E471 must contain not less than 70% of mono- and diglycerides.

E471 is also available in a trans-fat-free quality.

E471 Glycerol Monostearate, in its commonly used form, contains 60%-100% mono-glycerides. 

The other 40% - 0% of the commonly used form of E471 is di-glycerides.

E471 is mostly purchased in powder form. As an emulsifier and/or stabiliser, this powder is dissolved in a fluid or dough (e.g., bread dough) at a low concentration (up to 2%).

Other examples of food products containing E471 as an emulsifier and/or stabiliser include: cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, dehydrated potato, and sponge puddings. 

Also, E471 is used to retain the foaming power of egg protein in the presence of fat, as well as in baked goods, as an 'anti-staling' agent that prevents the loss of water from starches.

E471 has never been tested nor used in its pure form as a coating agent for food ingredients. 

In the literature, E471 Glycerol Monostearate is described only as an emulsifier, stabilizer, or anti-staling agent. Neither have the effects of E471 treatment at elevated temperatures in combination with the mentioned industrial coating application been described in the literature.

E471, also called Glycerol monostearate or glyceryl monostearate, is a food emulsifier commonly called GMS. 

This ingredient is a widely used nonionic emulsifier in food with the European food additive number E471. 

It belongs to the emulsifier category of mono- and diglycerides of fatty acids.

E471 is largely used in baking preparations to add "body" to the food. 

E471 is somewhat responsible for giving ice cream and whipped cream their smooth texture. It is sometimes used as an anti-staling agent in bread.

GMS may also contain glycerol mono-, di-, and triester of (palmitic acid or other fatty acids) present in commercial stearic acid. 

Types of Glycerol Monostearate

According to the content of glycerol monostearate, GMS is generally classified into three types in the market: 

GMS 40: the assay of glycerol monostearate not less than 40%

GMS 60: the assay of glycerol monostearate not less than 60%

DGM (distilled glycerol monostearate), which has the highest level, not less than 90% 

GMS can be synthesized in two ways, as mentioned in the manufacturing processes of mono- and diglycerides:

Transesterification process: glycerolysis reaction between fats/oils (hydrogenated oil included) and glycerol (3)

Direct esterification process: esterification between glycerol and the fatty acid – stearic acid

The above raw materials are from the edible sources: animal fats/oils or vegetable oils, especially from the latter, such as palm, rapeseed, soya bean and sunflower oil.

White powder, flake, or bead with a slight acidic smell.

Solubility and HLB of E471

GMS has a low HLB value of 3-4; it is insoluble in water, but soluble in hot oils and hot organic solvents.

Due to its low HLB, it is lipophilic and forms water-in-oil emulsions (w/o).

What are the Uses of Glycerol Monostearate E471?

Common uses of food-grade glycerol monostearate include it as an emulsifier, stabilizer, and humectant, such as in bakery, confectionery, frozen desserts, oils, and fats.

Food

The following are some foods with glycerol monostearate and their various purposes:

Breads: E471 improves the softness and retard starch retrogradation and therefore extends the shelf life. 

Cakes: E471 used as a foam-promoting emulsifier in cakes to stabilize air bubbles in the batter and reduce the fat content in cakes. 

GMS acts as a fat replacer, holding water.

Biscuit: prevents oil from separating.

Pasta: anti-stickiness.

Ice cream: prevents the formation of large ice crystals, stabilizes the structure, improves mouthfeel, and provides a creamy texture.

Caramels, toffees, and chocolate: reduce stickiness and prevent sugar crystallization.

Chewing gum: improve the softness of the gum base.

Bodybuilding Supplement: prevents dehydration and helps muscle cells to absorb nutritional ingredients (e.g., creatine monohydrate) during bodybuilding. Therefore, it enhances muscle pumps, volume, and endurance.

Uses of E471 Glycerol monostearate in food

One of its main uses as a common food additive is as an emulsifier. 

E471 Glycerol monostearate is a substance that helps to mix two immiscible substances (such as oil and water) that would otherwise separate. 

In baked goods such as cakes, cookies, and bread, E471 prevents the fat from separating from the other ingredients, resulting in a more uniform texture and a longer shelf life. 

GMS also helps keep baked goods moist, making them fresher and more delicious for longer.

In dairy products, E471 can be used to prevent ice crystal formation in ice cream, giving it a smooth, creamy texture. 

E471 also stabilizes whipped cream, preventing it from defoaming quickly. 

Additionally, in margarine and spreads, GMS acts as an emulsifier, blending the oil and water components to ensure a uniform, easy-to-spread product.

E471 is also used as a thickener in many foods. 

In salad dressings, sauces, and condiments, Glyceryl Monostearate increases the product's thickness and viscosity, making it easier to pour and coat food evenly. 

GMS helps prevent ingredient separation in these products, keeping the mixture uniform throughout.

Another important use of GMS in food is as a crystal modifier. 

In confectionery products such as chocolate and candy, it controls the crystallization process of fat. 

By regulating the formation of fat crystals, the texture, gloss, and crispness of chocolate can be improved, thus enhancing the overall eating experience.

E471 is mainly produced from vegetable oils (such as soybean, grapeseed, canola, sunflower, cottonseed, coconut, and palm oil) and plant pomace, such as grape pomace or tomato pomace, although animal fats are sometimes used and cannot be completely excluded as being present in the product.

The fatty acids from each source are chemically identical.

The Vegan Society, which discourages the consumption of animal-based foods, flags E471 as potentially derived from animal sources.

Substance names and other identifiers

glycerol monostearate

Octadecanoic acid, monoester with 1,2,3-propanetriol

Stearic acid, monoester with glycerol

EC Inventory

stearic acid, monoester with glycerol

IUPAC names

1,3-dihydroxypropan-2-yl octadecanoate 2,3-dihydroxypropyl octadecanoate

2,3-Dihydroxypropyl octadecanoate

2,3-dihydroxypropyl octadecanoate

2,3-dihydroxypropyloctadecanoate

2-hydroxy-1-(hydroxymethyl)ethyl stearate

Glycerin mono/di palmitat stearat

Glyceryl monostearate

Glyceryl stearate

GMS

Octadecanoic acid, monoester with 1,2,3-propanetriol

Stearic Acid, monoester with glycerol (glycerol monostearate)

Trade names

Dimodan

Ekömul Flex Series

GLYCERIN STEARATE

Grindsted

Kemester 150V

Kemester 84 Vegetable

Kemester 84V

Kemester MST

MASESTER GMS 40-NSE

MASESTER GMS 50

MASESTER GMS 60