Glycerol Monostearate, commonly known as GMS, is a monoglyceride and the glycerol ester of stearic acid. It appears as a white, odorless, sweet-tasting flaky powder with hygroscopic properties. GMS is widely used as an emulsifier in food products due to its excellent emulsifying ability and stability. Chemically it is the glycerol ester of stearic acid. It is also used as a hydration powder in exercise formulas.
Glycerol Monostearate is used in many personal care and cosmetics products. Glycerol Monostearate provides multiple benefits for the skin and hair.
This is why it is used in thousands of cosmetic, skincare, and hair care products such as skin cleansers, foundations, eyeliners, and shampoos.
Glycerol Monostearate used as an emulsifier because it is the king of food emulsifiers and is widely used in food development, natural beverages, cake oil, ice cream, chewing gum, toffee, shortening, margarine, etc., is to produce excellent, high-quality food emulsifier ideal.
Glyceryl Monostearate (GMS SE-40) is derived 100% from natural tropical vegetable sources, specifically Palm Kernel Oil and Coconut Oil, and is Kosher certified.
Product | Glyceryl Monostearate-GMS SE-40 |
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Chemicals Name | Glyceryl Monostearate, Glycerol Monostearate |
INCI Name | Glyceryl Monostearate GMS |
Product Family | Ester |
CAS No. | 31566-31-1 |
H.S Code | 2915.70.3000 |
Chemical Formula | C21H42O4 |
Molecular Weight | 358.57 g/mol |
EINESCS No. | 250-705-4 |
Origin | Palm Oil, Palm Kernel Oil, Coconut Oil |
Physical Appearance | White Powder |
Certification | 100% vegetable origin and Kosher certified. |
Main Application | Personal Care and Cosmetics, skin care products |
Manufactured | Made in Malaysia |
Glyceryl Monostearate-GMS SE-40 | |||
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Parameter | Typical Result | Specified Value | |
Appearance | White Powder / Flake | ||
Total Monoester Content % | 40.4 | 40.0 - 45% | |
Free Fatty Acid, % (As Stearic) | 1.0 Max | 1.0% Max | |
Iodine Value % [gJ2/100g] | 0.61 | 2.0 % Max. | |
Moisture % | 0.49 | 2.0% Max. | |
Acid value mgKOH/g % Max. | 0.5 | 3.0% Max. | |
Melting Point, C | 58 C | 55-60 | |
Free Glycerine | 5.0 % Max | ||
Saponification Value, mgKOH/gm | 150 - 165 | 150 -165 | |
Soap Content | 5.0% Max | ||
Lovibond 5 1/2 Cell | 1.5R - 10.0Y Max | ||
Addition Information | |||
Chemical Name | Mono and diglycerides of Edible Fatty Acid | ||
Physical Form | Off White Free Flowing granules Powder/Flake | ||
Composition | Mono and diglycerides 100% | ||
Uses | Food Emulsifier |
Glycerol Monostearate (GMS) is produced through the esterification reaction between stearic acid and glycerine. Stearic acid, a fatty acid derived from vegetable or animal fats such as coconut and palm oil, reacts with glycerine to form glyceryl stearate. This intermediate is further treated with sodium hydroxide or potassium hydroxide, resulting in a waxy solid substance known as Glycerol Monostearate.
Glyceryl Monostearate is primarily used as an emulsifier in food products, helping to blend ingredients like oil and water that would otherwise separate. It creates stable emulsions, ensuring smooth and consistent textures in products such as salad dressings, mayonnaise, and ice cream.
It improves texture and stability in baked goods, dairy, and confectionery items. In baked goods, GMS enhances crumb texture and extends shelf life.
GMS acts as a thickening agent, providing creamy textures to puddings, sauces, and custards.
In powdered products, it serves as an anti-caking agent, preventing clumping and ensuring even ingredient distribution.
GMS is used as a release agent in candy production to prevent sticking to molds and machinery.
Beyond food, Glyceryl Monostearate stabilizes emulsions and enhances texture in cosmetic creams and lotions. In pharmaceuticals, it functions as a binder or lubricant in tablet formulations.
Application Range | Function |
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Bread | Improves dough freshness, foam, water absorption, crumb texture, and shelf life |
Cake Emulsifier | Enhances aeration, texture, and production efficiency |
Flour Products | Improves cooking stability, texture, and reduces viscosity |
Ice Cream and Ice Cream Stabilizer | Facilitate aeration, improve anti-melt-ability, and offer refined texture and creamy taste |
Edible Antifoaming Agent | Controls foam during production |
Granular Potato Product | Guarantee high homogeneity, decrease adhesion, improve texture, and facilitate production |
Caramel and Toffee | Decrease viscosity, oil exudation, and crystallization, facilitate production and improve general taste |
Peanut Butter | Provides creamy properties, increases packing temperature, shortens standing time, and keeps the best oil-hold-ability |
Meal Oleomargarine | Guarantee uniform and stable water dispersion |
Cake Oleomargarine | Provide unique crumb texture and enlarge cake volume |
Cream Oleomargarine | Guarantee uniform and stable water dispersion |
Shortening Oleomargarine | Improve elasticity and provide better texture |
Coffee-Mate | Make even granularity distribution, generate the best whitening effect and best creamy taste |
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