Glyceryl Monostearate Gms Dmg Distilled Monoglycerides Powder Emulsifier Stabilizer E471 Mono and Diglyceride of Fatty Acids

• Customization: Available
• CAS No.: 31566-31-1
• Certification: ISO
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Application: Jelly/Ice Cream
• Transport Package: 25kg/Bag
• Specification: GMS40% GMS90% GMS95%
• Trademark: EVER TRUST
• Origin: China
• Production Capacity: 3000/Mt

Product Description

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Glycerin monostearate (GMS) Type : GMS40% /GMS90% /GMS 95% /GMS99%
For food use:
it's good emulsifier and stabilizer for cake, bread, instant noodles, biscuit, candy, chocolate, icecream, milk, cheese, pork luncheon meat etc..
For plastic use:
PVC lubricant, EPE foaming agent, PE antifogging agent
Others: pharmacy and cosmetic use etc
 Glycerin monostearate (GMS) 40%
 Glycerin monostearate (GMS) 90%

 Glycerin monostearate (GMS) 95%

Application Range		Function	Dosage
Protein beverage		stabilize the fat and protein, prevent elimination and sedimentation	0.05%-0.1%of total products
Ice cream		Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization	0.1%-0.2% of total products
Flour products	Breads	Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate	0.3%-0.8% of flour
	Cakes	Enlarge volume, improve texture ,prolong the shelf life	3%-10% of oil
	Biscuit	Improve process properties, prevent oil separating out and make the dough easy to off-module	1.5%-2% of oil
	Instant noodles	Improve process properties, decrease oil absorbing	0.1%-0.2%-of flour
	Pasta products	Improve process properties	0.1%-0.2%-of flour
	Extrusion snacks	Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate	0.1%-0.2%- of flour
Oils and fats	Margarine	Adjust the oil crystal, imparts fine and stable water dispersion	Subject to different purpose
	Shortening	Adjust the oil crystal, improve its function properties	Subject to different purpose
Coffee-mate		Give a more uniform fat globule size distribution resulting in improved whitening effect	Subject to different purpose
Caramels ,toffees and chocolate		Reduce stickiness and sugar crystallization, thus improve the eating quality	1.5%-2% of oil
Chewing gum		Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA	0.3%-0.5% of base
Meats products		Help fat disperse and combine with water and starch ,prevent starch aging	0.1%-1.0% of total products
Edible antifoaming agent		Decrease or inhibit foaming during production	0.1%-1.0% of total products
Peanut butter		Provide	0.1%-0.2% of total products
Granular potato products		Ensure uniformity, improve structure and make production easier	0.3%-1.0% Of starch

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