Louis Francois – Glycerol Monostearate (40%)

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Louis Francois – Glycerol Monostearate 40%

Also known as Glyceyl Monostearate or Monostearin or GMS is used in baking to improve dough quality and stabilize fat/protein emulsions. A very effective emulsifier available in powder form GMS is a thickening and a stabilizer agent.

GMS is one of the best ingredient as a food emulsifier. It is widely used in food development, natural beverages, pastries, ice cream, chewing gum, toffees, to produce excellent, high-quality food emulsifier

Widely used in food preparation, for emulsification, dispersion, foaming, and control of fat agglomeration. Glycerol Monostearate is also used in the preparation of ice-cream, sorbet, and confections where it allows aromas to develop. Recommended dosage for ice-cream preparations: .1% to .3% of final product weight. Caramels: .5% to 1% in weight. Lipophilic non-ionic surfactant with HLB of 3.6 – 4.2.