Glycerol Mono Stearate

  • Appearance : White Odourless Solid
  • Chemical Name : 2,3-Dihydroxypropyl Octadecanoate
  • Chemical Formula : C21H42O4
  • Packaging Type : 25kg Sack

Definition and Uses 

Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. GMS is a hygroscopic, white, odourless and sweet tasting flaky powder. It is the glycerol ester of stearic acid. It is naturally fat breakdown in the body by pancreatic lipase and is found in fatty foods.

GMS is a food additive used as a thickening, emulsifying, anti-caking and preservative agent; an emulsifying agent for oils, waxes and solvents; a protective coating for hygroscopic powders; a solidifying and control-release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.

GMS is used extensively in cooking preparations to add "body" to food. It is responsible for giving ice cream and whipped cream their soft texture. It is sometimes used as an anti-snake agent in breads.

Uses

  • It is used both as an absorbent and stabiliser in the food industry. It is available in powder or bead forms in the market. It is a white or sometimes beige coloured food additive with a unique odour and is known in the food industry with the food code e 471.
  • It is a highly effective emulsifier in emulsifying the oil - water phase. It is also effective in prolonging the stratification and shelf life of food products. It is especially used in bread and bakery products and pastry industry and oil industry.
  • Apart from the food industry, it is also used in cosmetics, detergent, plastic and pharmaceutical industries.
  • GMS is added to the formulations of ice cream, starchy products, dairy products, chewing gum, chocolate and other food products; it is used as softener in textile products and lubricant in plastic products.
  • Used as emulsifier in ice cream, GMS prevents the development of coarse ice crystals and gives a smooth texture. GMS, which ensures the formation of stable emulsions that do not break down during freezing, improves shelf life by keeping the ice cream firm and dry without hardening. GMS, which facilitates the control of the aeration process for optimum overrun, should be added to the mixture at a rate of 0.3-0.4% before homogenisation and pasteurisation.
  • In bakery products such as bread and cakes, GMS causes the formation of a soft, moist interior with good pore structure, gives white gloss and volume to the products, retains moisture, delays spongy structure and staling and increases the shelf life of the product. The use of GMS reduces the amount of egg yolk used in the products and thus reduces the cost.
  • In chocolate products, GMS provides a good fat dispersion even at high temperature, reduces stickiness and separation during production and storage, improves texture and consistency, reduces crystallisation of sugar, reduces the loss of flowering and product-specific gloss, prevents products such as caramel and nougat from precipitating on the teeth, provides better dispersion and stabilisation of flavourings, and acts as a plasticiser in chewing gums.

Emulgators : What Is Lecitin?

The origin of the word lecithin comes from the Greek lekithos, egg yolk. In 1850, it was isolated from egg yolk by French scientist Gobley. This component, which is called phospholipid, has ampiphibic properties, which means both oil and water loving. Lecithin is a kind of fat component and its consumption is known to have a positive effect on HDL, known as good cholesterol.

The places where lecithin can be obtained are very diverse. Lecithin can be obtained from soya, sunflower, egg, wheat, oat, peanut and even animal tissues. However, soya is the source with the highest known lecithin content and is generally preferred in industrial production due to its cheapness. In second place is sunflower lecithin.

The lecithin used in industry has changed since it was first discovered. As a result of the production of lecithin with different alcohols and acids, its emulsifying properties have been increased. Different types of lecithin have been developed for specific applications. Lecithin is the most suitable solution for sugar not to crystallise, cream to be spread without solidifying, oil not to splash when hot, cakes not to stick to the mould. Lecithin has different colours depending on the source from which it is obtained and can be produced in both powder and liquid form.

Glyceryl Mono Stearate(GMS)

It is a chemical compound obtained by esterification of glycol and stearic acid. Glycerin Mono Stearate (GMS) is an emulsifier and stabiliser widely used in foods and cosmetics. GMS is an ester of glycerol and stearic acid and is known by the food additive code E471.

It is commonly used in the food, pharmaceutical and cosmetics industries. Apart from the food industry, it is also used in cosmetics, detergents, plastics and pharmaceuticals.

Properties

  • It is a white or beige coloured, odourless and sweet tasting powder.
  • Soluble in water, insoluble in oils.
  • It is hygroscopic, i.e. it has the ability to absorb moisture in the air.
  • As an emulsifier, it enables oil and water to mix with each other.
  • As a stabiliser, it maintains the consistency and texture of the products.
  • It has moisturising and softening effect.

Areas of Use

In foods: It is used as emulsifier and stabiliser in many foods such as margarine, mayonnaise, ice cream, chocolate, cake, biscuit, bread.

In Cosmetics: It is used as moisturiser, emollient and emulsifier in creams, lotions, soaps, shampoos and other skin and hair products.

In pharmaceuticals: It is used as an emulsifier and stabiliser in the formulations of some drugs.

LECITIN

What is Lecithin?

Lecithin is a class of fat molecules called phospholipids. Phospholipids form the basic building blocks of cell membranes and allow fats to dissolve in water. Lecithin is found in many plant and animal sources such as egg yolks, soya beans, sunflower seeds, peanuts and cottonseed.

Characteristics

  • It is a yellow or brown coloured, waxy substance.
  • Soluble in water, insoluble in oils.
  • It has emulsifier, stabiliser, antioxidant and moisturising properties.
  • It is known by the food additive code E322.

What are the Usage Areas of Lecithin?

  • It is a compound with a wide range of uses in the food industry. It is included in the formulation of many food products, especially due to its functions such as emulsification, stabilisation and texture improvement.
  • Lecithin ensures homogenous distribution of the fat and cocoa mixture in chocolate products. This makes it possible for chocolate to have a smoother and creamier texture.
  • Lecithin used for bread, cakes, cookies and other bakery products can make them rise better and have a longer shelf life.
  • It is used to mix the fat and water content of margarines and sauces. This improves the consistency and consistency of the products.
  • Lecithin ensures homogenous mixing of oil and other ingredients in salad dressings and mayonnaises.
  • It is used in ready meals and snacks to improve texture and extend shelf life.
  • In some dairy products, lecithin helps the products to mix better and can increase their density.
  • In ice cream production, lecithin provides better distribution of fat with milk proteins and water and contributes to a smoother ice cream.
  • In gluten-free products, lecithin is used to improve the texture and rise of such products.
  • In coffee and cocoa mixtures, lecithin stabilises the dispersed fat drops, so that the product stays mixed longer.
  • Lecithin is used to improve the texture of cosmetic products, to mix water and oil for use in moisturising products and to stabilise skin care products.

Health Benefits

  • Lecithin may help improve memory and concentration.
  • May help improve liver function.
  • May help lower cholesterol levels.
  • May provide protection against cardiovascular diseases.
TOP