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GMS 90, is a monoglyceride commonly used as an emulsifier in foods.
GMS 90 takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic.
GMS 90 is the glycerol ester of stearic acid.
CAS Number: 123-94-4
Molecular Formula: C21H42O4
Molecular Weight: 358.56
EINECS Number: 204-664-4
Synonyms: Glyceryl monostearate, 123-94-4, Monostearin, Glycerol monostearate, Glyceryl stearate, 1-Stearoyl-rac-glycerol, 1-Monostearin, Glycerin 1-monostearate, Stearin 1-mono-, Stearic acid 1-monoglyceride, 2,3-dihydroxypropyl octadecanoate, Glycerol 1-monostearate, 1-Glyceryl stearate, Glycerin 1-stearate, 1-Monostearoylglycerol, Octadecanoic acid 2,3-dihydroxypropyl ester, Stearoylglycerol, alpha-Monostearin, Monoglyceryl stearate, Glycerol alpha-monostearate, 3-Stearoyloxy-1,2-propanediol, 2,3-Dihydroxypropyl stearate, Glyceryl 1-octadecanoate, Glyceryl monooctadecanoate, Monostearate (glyceride), Glyceryl stearates, FEMA No. 2527, Aldo MSD, Aldo MSLG, Aldo 33, Aldo 75, Aldo MS, Aldo HMS, Arlacel 165, Arlacel 161, Arlacel 169, Imwitor 191, Imwitor 900K, Emerest 2407, Emerest 2401, Admul, Sedetine, Dermagine, Monelgin, Ogeen M, Ogeen GRB, Ogeen MAV, Ogeen 515, Ogeen M, Orbon, Witconol MS, Witconol MST, Protachem GMS, Grocor 5500, Grocor 6000, Atmos 150, Atmul 67, Atmul 84, Atmul 124, Estol 603, Cerasynt SD, Cerasynt S, Cerasynt SE, Cerasynt WM, Cerasynt 1000-D, Citomulgan M, Stratfol GMS 450, Stratfol GMS 600, Stratfol GMS 900, Döw Drewmulse V, Drewmulse TP, Drumulse AA, Unimate GMS, Emcol CA, Emcol MSK, Kessco 40, Armostat 801, Cefatin, Cremophor GMSK, Starfol GMS 450, Starfol GMS 600, Starfol GMS 900, Glyceryl monostearate, 230OU9XXE4, 91052-47-0, Glycerides, C16-18 mono-, EINECS 293-208-8, EC 293-208-8, UNII-230OU9XXE4, Glycerides, C16-18 mono-;Glyceride, C16-18-Mono-
GMS 90 is also used as hydration powder in exercise formulas.
GMS 90 occurs naturally in the body as a product of the breakdown of fats by pancreatic lipase.
GMS 90 is present at very low levels in certain seed oils.
GMS 90 refers to Glyceryl Monostearate with ~90% monoester content, making it a high-purity grade of glyceryl monostearate.
GMS 90 is a food-grade and cosmetic-grade emulsifier, consisting primarily of glycerol esterified with stearic acid.
The “90” designation means minimal di- and tri-glycerides, giving superior emulsifying efficiency compared to lower-purity grades like GMS 40 or GMS 60.
It functions as a non-ionic surfactant providing emulsification, stabilization, and improved texture in formulations containing both oils and water.
Because of its amphiphilic structure, it forms stable oil-in-water or water-in-oil emulsions depending on system composition.
Its HLB value, melting behavior, and crystalline properties make it desirable for controlled consistency and creaminess.
GMS 90 is widely used in food (such as bakery products, whipped creams, non-dairy beverages), where it improves aeration, softness, and shelf-life.
In cosmetics, it acts as an emollient, thickener, and opacifier, giving creams and lotions a smoother feel.
It is also applied in pharmaceutical formulations as a coating agent, solubilizer, or controlled-release excipient.
In appearance, it is typically a white to off-white waxy solid with a mild fatty odor.
GMS 90 is insoluble in water but dispersible when heated and mixed with oils and surfactants.
Its melting point and high-monoester composition allow enhanced stability in final products even under variable storage conditions.
GMS 90 is specifically engineered to achieve maximum mono-glyceride performance, making it one of the most efficient emulsifiers within the glyceride family.
Because mono-glycerides exhibit the strongest interfacial activity, the elevated purity ensures stronger lipid-water interactions and more reliable emulsion stability.
This quality makes GMS 90 the preferred choice for premium formulations where texture, structure, and long-term uniformity must be controlled precisely.
GMS 90s amphiphilic molecular structure allows the formation of liquid-crystalline phases, which help stabilize emulsions even at low usage levels.
These lamellar phases act as microscopic support networks that prevent oil droplets from merging (coalescence) or separating under stress.
As a result, GMS 90 contributes to creamy mouthfeel in foods and smooth sensory performance in cosmetics, while also improving the mechanical integrity of semi-solid formulations.
In bakery and confectionery production, GMS 90 is used to control starch retrogradation, a key cause of bread staling.
By interacting with starch molecules, it delays firmness increase and moisture loss over storage time.
This makes it essential for products requiring extended shelf life, such as packaged bread, cakes, and frozen doughs.
GMS 90 is also valued for its role as a crystallization modifier in fats and oils.
Its presence helps control polymorphic transitions, resulting in smoother and more uniform lipid matrices during cooling and storage.
This property benefits chocolate coatings, margarine systems, and non-dairy fats by preventing graininess or fat bloom.
Its thermal stability allows it to withstand high-temperature processing such as extrusion, spray-drying, and baking without losing functional performance.
During cooling, it re-solidifies into an organized structure that supports stable aeration in creamed batters and whipped toppings.
This functionality assists in maintaining volume, softness, and texture in finished bakery products.
GMS 90 is compatible with starch-based and protein-based systems, giving it wide versatility in formulated foods and nutritional powders.
By forming surface complexes, it improves powder flowability and instant wettability, making reconstitution faster and more uniform.
This benefit is especially critical in powdered beverages, infant nutrition, protein shakes, and fortified food blends.
In pharmaceutical coating applications, GMS 90 provides a hydrophobic protective film that shields tablets and granules from moisture.
This enhances the stability of water-sensitive active ingredients and improves shelf life.
GMS 90s controlled melting profile also supports taste-masking and smoother swallowing of solid oral forms.
Melting point: 78-81 °C
Boiling point: 476.9±25.0 °C(Predicted)
Density: 0.9678 g/cm3
FEMA: 2527 | GLYCERYL MONOSTEARATE
storage temp.: -20°C
solubility: Chloroform (Slightly)
form: Solid
pka: 13.16±0.20(Predicted)
color: White to Off-White
Odor: at 100.00 %. mild fatty waxy
Odor Type: fatty
JECFA Number: 918
Merck: 4489
BRN: 1728685
Hydrophilic-Lipophilic Balance (HLB): 5.5
InChIKey: VBICKXHEKHSIBG-UHFFFAOYSA-N
LogP: 7.23
GMS 90, short for Glycerol Monostearate, is a food-grade emulsifier often labeled as E471.
It’s produced by combining glycerol (a type of sugar alcohol) with stearic acid (a fatty acid derived from vegetable oil).
In its purest form — 90% monoglyceride content or higher — it becomes an incredibly efficient stabilizer, emulsifier, and texture enhancer.
GMS 90 emulsifier is highly regarded for its versatile applications across multiple industries, offering a wide array of benefits.
It plays a pivotal role in enhancing the texture and quality of food products, as well as finding extensive use in cosmetics and plastics.
GMS 90 is a polyol-type nonionic surfactant with a lipophilic long-chain alkyl group and two hydrophilic hydroxyl groups, so it has good surface activities such as emulsification, foaming, dispersion, defoaming, and anti-starch aging.
GMS 90 represents a refined variant, originating from the esterification process of stearic acid with glycerol.
It boasts exceptional properties for emulsification, dispersion, and stability, making it a popular choice across the food and various industrial sectors.
The fine powder form of the product presents a waxy, granular texture that contributes to the product's viscosity, stability, and emulsification.
GMS 90 is utilized in food to refine taste and texture, functioning as a humectant to maintain freshness by preserving moisture and preventing decay.
GMS 90 excels as an emulsifier, adept at integrating ingredients that typically do not mix well, such as oil and water, to create a uniform blend.
Pharmaceutical and nutraceutical applications benefit from its ability to function as a matrix agent for sustained drug release.
When compressed or extruded, its crystalline network governs water penetration and drug diffusion rate.
This performance advantage enables controlled oral dosage forms without harsh chemical stabilizers.
Cosmetic formulators rely on GMS 90 for its opacifying and viscosity-enhancing effects.
It helps build elegant, uniform creams that resist separation under temperature fluctuations.
Additionally, it contributes an emollient, soft-touch profile favored in skincare, hair care, and personal hygiene products.
From a processing perspective, GMS 90 requires gentle heating for uniform incorporation into lipid phases.
Its consistent melting behavior supports repeatable and scalable manufacturing, reducing batch variations.
The high monoester content also improves compatibility with a wide range of oils, waxes, and surfactants.
Cosmetic applications utilize GMS 90 as a primary or co-emulsifier to construct layered micellar networks.
These networks entrap oils and moisture in a way that supports long-term hydration and product stability.
GMS 90 aligns well with natural and plant-based product trends because it is derived from vegetable fatty acids and glycerin, making it a label-friendly ingredient.
In technical and industrial uses, GMS 90 functions as an anti-static and anti-fogging agent in plastics and polymer film manufacturing.
By migrating to the polymer surface, it reduces static charge buildup and improves clarity under humid conditions.
These effects are beneficial in packaging films, agricultural coatings, and polyolefin products.
Uses:
GMS 90 is a food additive used as a thickening, emulsifying, anticaking, 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.
GMS 90 is also used in cosmetics and hair-care products.
GMS 90 is largely used in baking preparations to add "body" to the food.
It is somewhat responsible for giving ice cream and whipped cream their smooth texture.
GMS 90 is sometimes used as an antistaling agent in bread.
It can also be used as an additive in plastic, where GMS 90 works as an antistatic and antifogging agent.
This is common in food packaging.
It is used as a non-ionic emulsifier to stabilize oil-in-water and water-in-oil emulsions.
Its amphiphilic structure enables strong interfacial activity between lipids and water.
This improves product consistency and prevents phase separation.
GMS 90 is widely utilized in the food industry to enhance softness, volume, and shelf life in baked goods.
GMS 90 delays staling by interacting with starch molecules and controlling moisture migration.
This helps maintain desirable texture during storage.
It serves as a whipping and aeration agent in whipped toppings, ice cream, and confectionery creams.
The monoester form stabilizes tiny air bubbles in foams.
This results in smoother mouthfeel and better product structure.
GMS 90 is added to nutritional and powdered beverages to improve dispersibility.
GMS 90 reduces clumping and enhances rehydration in instant products.
This ensures quicker and more uniform mixing with liquids.
GMS 90 is used in cosmetic creams and lotions as an emollient and thickener.
GMS 90 contributes a soft, velvety feel to skin-care products.
Its stabilizing effect prevents oils from separating over time.
GMS 90 appears in hair conditioners and styling products to improve smoothness and spreadability.
By coating hair fibers, it reduces friction during combing.
This enhances shine and detangling performance.
GMS 90 is applied in pharmaceutical formulations as a sustained-release matrix and coating excipient.
The crystalline structure controls water uptake and diffusion of active substances.
This supports predictable and prolonged drug delivery.
GMS 90 is used in plastic films and polymer processing as an anti-static and anti-fogging agent.
GMS 90 migrates to surfaces and modifies their interactions with air and moisture.
These properties improve handling and visibility in packaging materials.
Safety Profile
GMS 90 is used in chocolate and confectionery coatings to control fat crystallization.
This prevents fat bloom and surface whitening during storage.
As a result, products maintain a smooth appearance and desirable snap.
GMS 90 is incorporated into margarines, spreads, and shortenings to improve plasticity.
GMS 90 helps form stable fat networks that resist oil leakage.
This ensures a consistent spreadable texture across temperature changes.
GMS 90 is used in meat and plant-based protein products to retain moisture.
Its emulsifying ability improves juiciness and bite quality after cooking.
This enhances consumer acceptance of reformulated or reduced-fat items.
It is applied in tablet granulation processes to improve powder flow and compaction.
GMS 90 forms cohesive granules with reduced dusting.
This leads to higher-quality tablets with fewer manufacturing defects.
GMS 90 is used in enteric and film coatings for pharmaceutical and nutraceutical tablets.
The hydrophobic film restricts moisture penetration into sensitive ingredients.
This protects potency throughout the product shelf life.
