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Glycerol Monostearate E471 GMS Food Grade CAS NO.123-94-4
- FOB Price: USD: 1.00-1.00 /Kilogram Get Latest Price
- Min.Order: 1 Kilogram
- Payment Terms: L/C,T/T,Other
- Available Specifications:
1(0-1)Kilogram
- Product Details
Keywords
- Glycerol Monostearate
- GMS
- GMS Food Grade
Quick Details
- ProName: Glycerol Monostearate E471 GMS Food Gr...
- CasNo: 123-94-4
- Molecular Formula: C6h12o6
- Appearance: white powder
- Application: Distilled Glycerol Monostearate (GMS) ...
- DeliveryTime: within 2 weeks
- PackAge: 25kg/drum
- Port: shanghai
- ProductionCapacity: 2000 Metric Ton/Month
- Purity: 99%
- Storage: cool place
- Transportation: cool place
- LimitNum: 1 Kilogram
- Ash Content: 0
- Heavy Metal: 0
- Voluntary Standards: gb
- Valid Period: 2
Superiority
Details
Product description
Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. GMS is a colorless, odorless, and sweet-tasting flaky powder that is hygroscopic. It is a glycerol ester of stearic acid. It occurs naturally in the body as a by-product of the breakdown of fats, and is also 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 solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.[3] GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It is sometimes used as an anti-staling agent in bread.
Applications of Glyceryl Monostearate GMS
1.Additive for candy,emulsifier, or surface active agent
2.Produce materials for cosmetics, balsam, cold cream and hair oil etc..
3.Excellent emulsifier for unguent.
4.Lubricant, releaser, antistatic in plastic processing.
5. Plasticizer of cellulose nitrate, modifier of alkyd resin, emulsion dispersant
CATEGARY |
TYPICAL DOSAGE |
PROMARY FUNCTION |
Ice Cream |
0.5% of formula |
* Promote Milk Fat Emulisification * Improved Toleran * Improve Texture & Overrun |
Bread |
0.3% on flour wt |
* Fine Crumb Structure * Increase Volume * Shelf Life Extention |
Cake |
0.5% on flour wt |
* Improve Texture * Foam stabiliser * Shelf Life Extention * Improve Volume |
Margarine |
0.35-0.5% of formula |
* Control Oil Separation * Improve Plasticity * Improve Textuere |
Tofu |
0.4-0.6% of dry bean |
* Improve Yield * Improve Bean Curd Texture |
Noodle |
0.5% on flore |
* Improve Dough Handing * Smoother Textuer |
Chocolate |
1.5-2% of fats |
* Improve Fats Seperation * Deoamer |
Chewing Gum |
0.3-0.5% of gum base |
* Imrovove Stabilizer *Lowing Viscosity |
Coffee Cream |
1-3% of fats |
* Control Oil Separation *Improve Plasticity *Improve Textuere |
CATEGARY |
TYPICAL DOSAGE |
PRIMARY FUNCTION |
EPE Foam |
2% of LDPE |
* Anti-Shrinking Agent |
PVC |
base on production |
* Internal Lubricant |
PE/PP Film |
bas on production |
* Internal Antistatic Agent |
Packing & Delivery
Sample: available
Mass production time:5-10 days
Payment term:T/T, L/C
Package:
25KG/Bag
16.5MT =20''container
26MT=40''container