CAS 123-94-4 Glycerol Monostearate Powder GMS E471 Food Emulsifier
Glycerol Monostearate Food Grade GMS E471 Glycerol Monolaurate Food Emulsifiers
Description:
Glycerol monostearate is an organic molecule used as an emulsifier. It 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.
GML 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. It is responsible for giving ice cream and whipped cream its smooth texture. It is sometimes used as an anti-staling agent in bread.
Details:
CAS No.: 123-94-4
Other Names: Monosterin / GMS / DMG
MF: C15H42O4
EINECS No.: 204-664-4
FEMA No.: N/A
Place of Origin: China
Certification: ISO9001/Kosher/Halal
E Code: E471
Type: Emulsifiers
Brand Name: EBUY
Appearance: Ivory powder or flake solid
Grade: Food Grade
Odor: odorless
Application: Food, Cosmetic and Medical Industry
Shelf life: 24 months
Specification:
| APPEARANCE | White Flake |
| Content of monoglycerides(%) | ≥ 40 |
| Acid value(As KOH mg/g) | ≤ 5.0 |
| Free glycerol (%) | ≤ 7.0 |
| Iodine value(g/100g) | ≤ 3.0 |
| Melting point (°C) | 50-60 |
| Saponification value(mg KOH/g) | 140-170 |
| Plumbum(mg/kg) | ≤2.0 |
| Arsenic(mg/kg) | ≤2.0 |
Packaging & Delivery:
Packing: 25kg/craft paper bag
Delivery Time: Shipped in 15 days after receive payment
Applications:
It has emulsifying, resist aging and control the fat coacervation function
Assist to defoam in the foam killer, assist to foam in Ice cream, it is used in the candy, cake, bread etc. as additive, and prevents granulated sugar crystallization and the separation between the water and oil.
1. Used in the butterine and made the latex stabilization.
2. Increase emulsification in creamy sweet and galactosidase.
3. It is used in bread to improve the construction of tissue, augment storage life and increase the soft feeling and pliability.
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