GMS
GMS
GMS, also called E471, Glycerol Monostearate or Glyceryl Monostearate, is commonly used in food products as an emulsifier, and/or stabiliser, and/or anti-staling agent.
GMS (mono- and di-glycerides of fatty acids) are synthetic fats produced from glycerol and natural fatty acids of either plant or animal origin.
Synonyms of GMS: 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; GMS; E 471; Monostearin; 2,3-Dihydroxypropyl octadecanoate; 2,3-dihydroxypropyl stearate; 2-Hydroxyethyl octadecanoate; Glycerol 1-stearate
GMS 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 GMS as an emulsifier and/or stabiliser include: cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, dehydrated potato, and sponge puddings.
Also, GMS 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.
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.
White powder, flake, or bead with a slight acidic smell.
Solubility and HLB
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 GMS Glycerol Monostearate?
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: GMS improves the softness and retard starch retrogradation and therefore extends the shelf life.
Cakes: GMS is used as a foam-promoting emulsifier to stabilize air bubbles in the batter and reduce fat content.
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 GMS Glycerol monostearate in food
One of its main uses as a common food additive is as an emulsifier.
GMS 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, GMS 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, GMS can be used to prevent ice crystal formation in ice cream, giving it a smooth, creamy texture.
GMS 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.
GMS 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.
