Ice Cream Stabilizer GMS Food Emulsifier Glyceryl Monostearate E471
Product Description Ice Cream Stabilizer GMS Food Emulsifier Glyceryl Monostearate E471 What is Glyceryl Monostearate? Glyceryl monostearate (GMS) is an effective Emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS i...
Product Description
Ice Cream Stabilizer GMS Food Emulsifier Glyceryl Monostearate E471
What is Glyceryl Monostearate?
Glyceryl monostearate (GMS) is an effective Emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer.
In baking, it is used to improve dough quality and stabilize fat/protein emulsions.
Function
The ratio of hydrophilic to lipophilic moieties, called hydrophilic-lipophilic balance (HLB) is used in classifying emulsions. HLB values range from 0-20 with lower values indicating dominant lipophilic character while higher values indicate hydrophilic character. GMS has a HLB value of 3.8, making it lipophilic and suitable for uses in w/o emulsions, such as batters and doughs, dairy and other products.
GMS is used in a paste form, i.e. mixed with water and other ingredients to improve gel stability. It is an unsaturated monoglyceride and offers better stability than other unsaturated monoglycerides, such as oleic acid.
It is used in the baking industry to:
Help in the formation and maintenance of uniform dispersions of immiscible solvents.
Stabilize emulsions via displacing proteins from oil, wax or solvent surfaces.
Improve bread texture, and retard staling due to its complexation with starch amylopectin
Improve aeration of doughs and batters.
Applications
GMS has been used in the following applications:
To improve the physical and rheological properties of the batter and thus better-quality cakes
In breads such as pain courant Français, Friss búzakenyér, naan and roti
In Sponge Cakes and pancakes for aeration.
Dairy products such as cream, whipped cream, ice cream, cream powder, imitation creams, etc.
Fruit/vegetable spreads, jams, jellies, marmalades
Technical Specifications:
Main Item Standard (GB15612-1995) Test Result
Appearance (20℃) Milky white/Light yellow waxy solid Milky white waxy solid powder
Monoglyceride content(%) ≥90 99.2
Free Acid (%) ≤2.5 0.36
Free Glycerin(%) ≤2.5 0.31
Lodine Value(g/100g) ≤4.0 0.24
Freezing Point(℃) 60-70℃ 65.1
Heavy Metals(Pb/%) ≤0.0005 ＜0.0005
As(%) ≤0.0001 ＜0.0001
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.
Ice Cream Stabilizer GMS Food Emulsifier Glyceryl Monostearate E471
What is Glyceryl Monostearate?
Glyceryl monostearate (GMS) is an effective Emulsifier used in the baking industry available in the form of small beads, flakes, or powders. In addition to emulsification, GMS is a thickening agent and a stabilizer.
In baking, it is used to improve dough quality and stabilize fat/protein emulsions.
Function
The ratio of hydrophilic to lipophilic moieties, called hydrophilic-lipophilic balance (HLB) is used in classifying emulsions. HLB values range from 0-20 with lower values indicating dominant lipophilic character while higher values indicate hydrophilic character. GMS has a HLB value of 3.8, making it lipophilic and suitable for uses in w/o emulsions, such as batters and doughs, dairy and other products.
GMS is used in a paste form, i.e. mixed with water and other ingredients to improve gel stability. It is an unsaturated monoglyceride and offers better stability than other unsaturated monoglycerides, such as oleic acid.
It is used in the baking industry to:
Help in the formation and maintenance of uniform dispersions of immiscible solvents.
Stabilize emulsions via displacing proteins from oil, wax or solvent surfaces.
Improve bread texture, and retard staling due to its complexation with starch amylopectin
Improve aeration of doughs and batters.
Applications
GMS has been used in the following applications:
To improve the physical and rheological properties of the batter and thus better-quality cakes
In breads such as pain courant Français, Friss búzakenyér, naan and roti
In Sponge Cakes and pancakes for aeration.
Dairy products such as cream, whipped cream, ice cream, cream powder, imitation creams, etc.
Fruit/vegetable spreads, jams, jellies, marmalades
Technical Specifications:
Main Item Standard (GB15612-1995) Test Result
Appearance (20℃) Milky white/Light yellow waxy solid Milky white waxy solid powder
Monoglyceride content(%) ≥90 99.2
Free Acid (%) ≤2.5 0.36
Free Glycerin(%) ≤2.5 0.31
Lodine Value(g/100g) ≤4.0 0.24
Freezing Point(℃) 60-70℃ 65.1
Heavy Metals(Pb/%) ≤0.0005 ＜0.0005
As(%) ≤0.0001 ＜0.0001
Package: 25kg/bag Shelf life: 24 months
Storage : Keep in a dry, clean and close place, and avoid excessive exposure to light, moisture and air.