emulsifiers
Glycerol Mono Stearate – GMS
Glycerol Mono Stearate (GMS) is a non-ionic, lipophilic surface-active agent widely used to control texture and stability. In frozen desserts, GMS is critical for governing the structure of fat networks, ensuring that air bubbles remain stable during the freezing and churning processes.
Key Functional Benefits
- Ice Crystal Control: Inhibits the growth of large ice crystals in dairy systems, ensuring a velvety smooth texture.
- Starch Retrogradation Inhibitor: Works alongside dough systems to improve elasticity and machineability.
- Emulsion Integrity: Prevents oil separation in lipid-heavy products like peanut butter or structured spreads.
Specifications
| Monoglyceride Content | 40% Min |
| Melting Point | 58 - 62 °C |
| Free Glycerol | 1.5% Max |
| Acid Value | 2.0 Max |
