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GMS 90 is a distilled glyceryl monostearate, also called distilled monoglyceride (DMG) or glycerol monostearate 90 %, containing at least about 90 % monoglycerides of mainly stearic and palmitic acids (CAS No 31566-31-1, main component C21H42O4), supplied as white to off-white flakes, beads or powder and used as a lipophilic nonionic emulsifier, crumb softener, aerating aid, consistency agent and antistatic agent in food (E471), cosmetics, pharmaceuticals and plastics.
The distilled monoglyceride is chosen instead of standard 40–55 % glyceryl monostearate when maximum efficiency is needed, because almost the whole product consists of the active monoester, which gives stronger and more predictable effects at lower dosage in bread softening, starch complexing, emulsion stabilization and antistatic performance.
The high-monoglyceride emulsifier works through its amphiphilic structure: the long saturated fatty acid chain is anchored in fat or polymer, while the two free hydroxyl groups of the glycerol part face water or the surface, so the molecule can stabilize interfaces, form lamellar liquid-crystalline phases with water and form complexes with amylose in starch.
CAS No: 31566-31-1
EC No: 250-705-4
Molecular formula: C21H42O4 (glyceryl monostearate)
Molecular weight: 358.56 g/mol
INCI name: Glyceryl Stearate
Food additive number: E471
Monoglyceride content: min. approx. 90 %
Appearance: White to off-white flakes, beads or powder
Melting range: approx. 60–72 °C (depending on fatty acid composition)
HLB: approx. 3.8–4.2
Water solubility: Insoluble, dispersible in hot water
COMMON PRODUCT & CHEMICAL NAMES OF GMS 90:
GMS 90, Glyceryl Monostearate 90, Glycerol Monostearate 90 %, Distilled Glyceryl Monostearate, Distilled Monoglyceride, DMG, Distilled Monoglycerides, GMS, Glyceryl Monostearate, Glycerol Monostearate, Glyceryl Stearate, Monostearin, Glycerin Monostearate, 2,3-Dihydroxypropyl Octadecanoate, 1-Monostearoylglycerol, Octadecanoic Acid, 2,3-Dihydroxypropyl Ester, Mono- and Diglycerides of Fatty Acids, E471, FEMA 2527, Dimodan, Radiamuls MG, Imwitor 191, Imwitor 900K, Cerasynt SD, Aldo MS, Arlacel 161
GMS 90 is a trade designation indicating a glyceryl monostearate with about 90 % monoglyceride content. Glyceryl stearate is the INCI name, glycerol monostearate and glyceryl monostearate are common chemical names, and 2,3-dihydroxypropyl octadecanoate is the systematic name of the main 1-monoglyceride. In the food industry, the product belongs to E471, "mono- and diglycerides of fatty acids". Dimodan, Radiamuls MG, Imwitor, Cerasynt, Aldo and Arlacel are trade name families of different producers that include monoglyceride grades.
Distilled glyceryl monostearate should not be confused with standard glyceryl monostearate (often called GMS 40 or GMS 40–55), which contains only about 40–55 % monoglycerides, nor with self-emulsifying glyceryl stearate (GMS SE), which contains added soap or other emulsifiers. Several CAS numbers are used for monoglycerides depending on the fatty acid source and composition, for example 31566-31-1, 123-94-4 (1-monostearin) and 91052-47-0 (mono- and diglycerides of fatty acids), so the product documents should be checked.
WHAT IS GMS 90?
The high-monoglyceride emulsifier is a distilled monoglyceride of saturated fatty acids. Glyceryl monostearate is the ester of glycerol with one molecule of stearic acid. Because commercial stearic acid and fully hydrogenated vegetable oils also contain palmitic acid, GMS 90 is in practice a mixture of glyceryl monostearate and glyceryl monopalmitate, with a fatty acid ratio that depends on the raw material.
Industrial monoglycerides are produced by glycerolysis: vegetable fats (for example fully hydrogenated palm or rapeseed oil) are reacted with glycerol at high temperature with a catalyst. The product is an equilibrium mixture of about 40–60 % monoglycerides, diglycerides, some triglycerides and free glycerol. This mixture is sold as standard GMS.
To obtain GMS 90, the glycerolysis mixture is further purified by molecular (short-path) distillation under high vacuum. In this process, monoglycerides are separated from di- and triglycerides and free glycerol, reaching a monoglyceride content of about 90–95 %. The distillate is then cooled and formed into flakes, beads or powder.
Distilled glyceryl monostearate contains mainly 1-monoglycerides (α-monoglycerides) together with a smaller share of 2-monoglycerides (β-monoglycerides). It is a white to off-white solid with a mild fatty odor. It is insoluble in cold water but disperses in hot water and can form a gel-like hydrate with water, which is a common way to use it in bakery.
Because of its low HLB value of about 4, GMS 90 is a lipophilic emulsifier. It is effective on its own in water-in-oil systems and in fat-continuous foods, and in oil-in-water creams it is normally combined with a more hydrophilic co-emulsifier.In bakery, GMS 90 is one of the most effective crumb softeners. Its monoglycerides form complexes with the amylose fraction of starch during baking. These complexes slow down starch retrogradation, the main cause of bread staling, so bread and cakes stay soft longer. DMG also improves dough handling, volume and crumb structure.
In dairy, ice cream, whipped toppings and non-dairy creamers, GMS 90 helps stabilize fat emulsions and promotes controlled fat destabilization during whipping or freezing, which improves overrun, dryness and melt resistance. In margarines, spreads, fat-based fillings, confectionery and products such as halva and tahini spreads, it supports emulsion stability and helps reduce oil separation.
Outside food, GMS 90 is a consistency agent and co-emulsifier in creams and lotions, a lipid excipient in pharmaceuticals, and an internal antistatic and anti-fog agent in polyolefins and PVC.
For producers, GMS 90 offers high activity per kilogram, which means lower dosage, easier dosing and more consistent results than lower-monoglyceride grades.
For consumers, GMS 90 contributes to softer bread with longer shelf life, creamier ice cream and desserts, stable spreads and smooth creams.
The distilled monoglyceride can be evaluated in bread, buns, cakes and pastries, ice cream and whipped toppings, margarines, shortenings and spreads, confectionery and fat-based fillings, halva and nut pastes, instant and extruded products, creams and lotions, ointments and suppositories, polyolefin and PVC films and molded parts.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF GMS 90
Product name: GMS 90
Common abbreviation: GMS 90 / DMG
Chemical name: Glyceryl monostearate (glycerol monostearate), distilled
INCI name: Glyceryl Stearate
Food additive number: E471 (mono- and diglycerides of fatty acids)
CAS No: 31566-31-1 (other CAS numbers for monoglycerides may be used depending on the product)
EC / EINECS No: 250-705-4
Molecular formula: C21H42O4 (glyceryl monostearate)
Molecular weight: 358.56 g/mol (glyceryl monostearate)
Chemical class: Nonionic emulsifier, monoglyceride (partial glyceride ester of fatty acids)
Main functions: Emulsifier, crumb softener and anti-staling agent, starch complexing agent, aerating aid, stabilizer, consistency agent, opacifier, lubricant, antistatic and anti-fog agent
Because GMS 90 is a mixture of monoglycerides of different fatty acids and positional isomers, the molecular formula and weight above refer to the main component, glyceryl monostearate. The actual composition is defined by the monoglyceride content, fatty acid profile and limits for diglycerides, free glycerol and free fatty acids.
Mono- and diglycerides of fatty acids are authorized food additives under E471 in the EU and are listed in JECFA specifications. Glyceryl monostearate has pharmacopoeial monographs, for example, USP-NF "Glyceryl Monostearate" describes a product with not less than 90 % monoglycerides, while Ph. Eur. describes "Glycerol Monostearate 40–55". DMG must comply with the specific monograph or food additive specification required for its intended use.
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF GMS 90
The main molecule in GMS 90, 1-glyceryl monostearate, consists of a glycerol backbone in which one primary hydroxyl group is esterified with stearic acid, while the other two hydroxyl groups remain free. This gives the molecule a long hydrophobic tail and a small, polar head with two hydroxyl groups.
AMPHIPHILIC BEHAVIOR
The two free hydroxyl groups make the head group polar enough to interact with water and starch, while the C16/C18 chain is strongly lipophilic. This combination allows GMS 90 to adsorb at oil–water and air–water interfaces and to act as an emulsifier and aerating aid.
CRYSTAL FORMS
Monoglycerides are polymorphic. When molten GMS 90 is cooled, it first forms the α-crystal form, which can mix with water, and later transforms into more stable β-forms. In water, GMS 90 can form lamellar liquid-crystalline phases and α-gels. These structures stabilize emulsions and foams and are the basis of monoglyceride hydrates used in bakery.
STARCH COMPLEXATION
The straight saturated chain of GMS 90 fits into the helical cavity of amylose, forming insoluble amylose–lipid complexes. These complexes reduce starch swelling and slow retrogradation, which explains the anti-staling effect in bread and the texture effects in pasta, potato and cereal products.
SATURATED CHAIN
Because GMS 90 is usually based on fully hydrogenated fats, its iodine value is low, which gives good oxidative stability, light color and neutral taste.
PHYSICAL AND CHEMICAL PROPERTIES OF GMS 90
GENERAL TECHNICAL SPECIFICATIONS:
Physical appearance: White to off-white flakes, beads or powder
Odor and taste: Mild, fatty, neutral
Chemical character: Nonionic, lipophilic emulsifier
Molecular formula: C21H42O4 (main component)
Molecular weight: 358.56 g/mol (main component)
CAS No: 31566-31-1
EC / EINECS No: 250-705-4
Monoglyceride content: Typically min. 90 %
Free glycerol: Typically max. approx. 1–2 %
Acid value: Typically max. approx. 3 mg KOH/g
Iodine value: Typically max. approx. 2–3 g I2/100 g (for saturated grades)
Melting range: Approx. 60–72 °C, depending on the stearic/palmitic acid ratio
HLB: Approx. 3.8–4.2
Density: Approx. 0.95–1.0 g/cm³ (solid), bulk density lower for flakes and powder
Water solubility: Insoluble, dispersible in hot water, forms hydrates and gels
Solubility in oils: Soluble in hot oils and fats
Stability: Stable under normal storage conditions, avoid moisture, heat and strong oxidizing agents
The exact melting range of GMS 90 depends mainly on the fatty acid composition. Grades with a higher stearic acid content melt at the upper end of the range. Pure 1-monostearin melts at about 80 °C, but commercial products melt lower because they are mixtures.
Monoglyceride content and fatty acid composition are the main quality parameters. For food and pharmaceutical use, heavy metals, residual solvents and microbiological limits are also specified.
These values are typical and do not form a binding specification. For the current specification of the supplied GMS 90 grade, please contact Ataman Kimya.
HOW DOES GMS 90 WORK?
IN BREAD AND BAKED GOODS
When GMS 90 is added to dough, preferably as a hydrate or finely dispersed powder, it interacts with starch and gluten. During baking, its monoglycerides form complexes with amylose that remain in the crumb. These complexes delay starch retrogradation during storage, keeping the crumb soft. The distilled monoglyceride also strengthens the gluten–starch interface, which can improve dough tolerance and loaf volume.
IN ICE CREAM AND WHIPPED PRODUCTS
In ice cream mixes, GMS 90 displaces proteins from the fat globule surface. During freezing and whipping, this allows partial coalescence of fat globules, forming a fat network that stabilizes air cells. The result is drier, smoother ice cream with better shape retention and slower melting.
IN MARGARINES, SPREADS AND FAT-BASED PRODUCTS
In water-in-oil systems, GMS 90 helps disperse water droplets in fat and stabilizes the emulsion. In fat-based fillings, nut pastes and halva, it can help reduce oil separation and improve consistency.
IN COSMETICS AND PHARMACEUTICALS
In creams and lotions, GMS 90 acts as a consistency agent, co-emulsifier and opacifier. Together with fatty alcohols and a hydrophilic emulsifier, it forms lamellar gel networks that thicken and stabilize oil-in-water emulsions. In pharmaceuticals, it is used as an emulsifier, consistency agent and lipid matrix former in ointments, creams, suppositories and controlled-release dosage forms.
IN PLASTICS
Added to polyethylene, polypropylene or PVC, GMS 90 gradually migrates to the surface. There, its hydroxyl groups attract a thin layer of moisture from the air, lowering surface resistivity and reducing static charge and dust attraction. In films, it can also act as an anti-fog agent.
MAIN FUNCTIONS OF GMS 90:
Lipophilic emulsifier for W/O and fat-continuous systems
Co-emulsifier and consistency agent in O/W systems
Crumb softener and anti-staling agent
Starch complexing agent
Aerating aid and foam stabilizer in whipped and frozen desserts
Emulsion stabilizer in margarines and spreads
Oil separation reducer in fat-based products
Opacifier and thickener in cosmetic creams
Lipid excipient in pharmaceuticals
Internal antistatic and anti-fog agent in plastics
Lubricant and release aid
GMS 90 IN FOOD APPLICATIONS
GMS 90 is a food-grade emulsifier under E471 when produced and documented accordingly.
TYPICAL FOOD USES:
Bread, rolls, buns and toast bread (crumb softening, shelf-life extension)
Cakes and sponge cakes (aeration, volume, softness)
Ice cream and frozen desserts (overrun, texture, melt resistance)
Whipped toppings and non-dairy creamers (foam stability, emulsion stability)
Margarine, shortening and spreads (emulsification, water dispersion)
Confectionery, toffee and chewing gum (anti-sticking, texture)
Halva, tahini-based and nut-based spreads (reducing oil separation)
Pasta, instant noodles and potato products (reducing stickiness through starch complexing)
Extruded snacks and cereals (texture, processing)
Typical dosage levels vary by application, in bread, monoglycerides are often used at about 0.2–0.5 % of the flour weight, while ice cream mixes typically contain about 0.1–0.3 % emulsifier. Exact levels should be determined by trials and must comply with the food regulations of the target market.
In bakery, GMS 90 is often used as a hydrate (a gel prepared with hot water) or as a fine powder, sometimes combined with other emulsifiers such as DATEM, SSL or lecithin to balance dough strength and softness.
GMS 90 IN COSMETICS, PHARMACEUTICALS AND PLASTICS
COSMETICS
The high-monoglyceride emulsifier is used in creams, lotions, body butters, sun care products, hair conditioners and makeup as a co-emulsifier, consistency agent and opacifier. Typical use levels are around 1–5 %. Because of its low HLB, it is combined with hydrophilic emulsifiers or used as self-emulsifying blends.
PHARMACEUTICALS
Pharmaceutical-grade GMS 90 is used in ointments, creams, suppositories and solid dosage forms as an emulsifier, consistency agent, lubricant and matrix former for sustained-release systems.
PLASTICS
In polyolefins and PVC, GMS 90 is used as an internal antistatic, anti-fog and lubricating agent, typically at about 0.5–2.0 %. It is used in packaging films, agricultural films, bottle caps and molded parts.
IN WHICH SECTORS IS GMS 90 USED?
MAIN AREAS OF USE:
Bakery and cereal products
Dairy and frozen desserts
Margarines, shortenings and spreads
Confectionery and chocolate products
Halva, tahini and nut spreads
Pasta, noodles and potato products
Cosmetics and personal care
PHARMACEUTICALS
Plastics and packaging (antistatic and anti-fog additives)
Textile and other technical emulsions
Food producers focus on monoglyceride content, fatty acid profile, particle form and regulatory documentation (E471, halal, kosher, non-GMO). Cosmetic and pharmaceutical producers look for compliance with INCI and pharmacopoeial specifications. Plastics producers look at antistatic efficiency, thermal stability and approval for food contact packaging.
IS GMS 90 USED IN COSMETIC, FOOD, AND PHARMACEUTICAL APPLICATIONS?
Food: Yes. GMS 90 belongs to E471, mono- and diglycerides of fatty acids, which is authorized as a food additive in the EU and many other countries. Food-grade material that meets the purity criteria of the relevant regulations should be used.
Cosmetics: Yes. GMS 90 is used under the INCI name Glyceryl Stearate in a wide range of skin and hair care products.
Pharmaceuticals: Yes. Glyceryl monostearate is an established pharmaceutical excipient with pharmacopoeial monographs. Only pharmaceutical grades meeting the required monograph should be used.
Plastics for food contact: Monoglycerides are widely used as additives in food contact plastics. Compliance of the final material with food contact legislation must be confirmed.
WHICH PROBLEMS CAN GMS 90 HELP SOLVE?
BREAD STALING
Bread becomes firm within days because starch retrogrades. GMS 90 delays this process and keeps bread softer for longer.
LOW VOLUME AND POOR AERATION IN CAKES AND WHIPPED PRODUCTS
GMS 90 improves air incorporation and foam stability, giving higher volume and finer texture.
COARSE OR ICY ICE CREAM
By promoting a stable fat network, GMS 90 helps produce smoother, drier ice cream with better melt resistance.
OIL SEPARATION IN SPREADS, HALVA AND FILLINGS
GMS 90 helps keep oil bound in fat-based products during storage.
STICKY PASTA AND INSTANT PRODUCTS
Starch complexation reduces surface stickiness of pasta, noodles and potato products.
UNSTABLE COSMETIC CREAMS
As a co-emulsifier and consistency agent, GMS 90 improves the body and stability of creams.
STATIC CHARGE ON PLASTIC PARTS AND FILMS
GMS 90 reduces dust attraction and static build-up on polyolefin and PVC products.
The effect of GMS 90 depends on dosage, form, processing and the rest of the formulation, so trials are needed for each application.
THINGS TO CONSIDER WHEN USING GMS 90
A common mistake is to replace standard 40–55 % GMS with GMS 90 at the same dosage. Because GMS 90 contains roughly twice as much monoglyceride, the dosage usually needs to be reduced and re-optimized.
POINTS TO CONSIDER:
Choose the right grade (food, cosmetic, pharmaceutical, technical) and certifications.
Adjust dosage according to monoglyceride content.
Disperse GMS 90 properly: melt it in fat, prepare a hydrate, or use a fine powder.
In bakery, consider combining with other emulsifiers for the desired dough strength and softness.
In O/W cosmetics, combine with a hydrophilic emulsifier.
Avoid long storage of hydrates, which can change crystal form over time.
Protect from moisture and heat to avoid caking and changes in crystal form.
Check the fatty acid source if vegetable-only, palm-free or specific religious certifications are required.
Avoid dust formation during handling of fine powders.
Distilled glyceryl monostearate is not classified as hazardous according to typical supplier safety data sheets. Fine powder can form combustible dust in air, and molten product can cause burns. Normal industrial hygiene, safety glasses and gloves are recommended.
INITIAL FORMULATION APPROACHES FOR GMS 90
The examples below are laboratory starting points for evaluating GMS 90. They are not finished commercial recipes. Raw materials, equipment and regulations differ between markets, so each trial must be adapted and checked for performance, stability and compliance. The added percentage compositions are illustrative laboratory mixtures, not validated manufacturer recipes, percentages refer to raw materials as supplied and total 100.00 % by weight. Final levels require testing.
EXAMPLE 1: GMS 90 AS A CRUMB SOFTENER IN PAN BREAD
Objective: To determine the effect of GMS 90 dosage on crumb softness during storage.
Illustrative initial components for the 0.35 % flour-basis trial (% w/w of total dough, rounded):
Wheat flour: 58.7027 %
Water: 35.2215 %
Yeast: 1.4676 %
Salt: 1.1741 %
Sugar: 1.7611 %
Fat or oil: 1.4676 %
GMS 90: 0.2054 %
Total: 100.0000 %
This converts approximately 100 parts flour, 60 parts water, 2.5 parts yeast, 2 parts salt, 3 parts sugar, 2.5 parts fat and 0.35 parts GMS 90 to total-dough percentages. The flour-based percentages below use a different denominator, adjust water to flour absorption and renormalise after changing a trial level. Water used for a hydrate must come from the listed water fraction.
INITIAL COMPONENTS (BASED ON FLOUR WEIGHT):
Wheat flour: 100 %
Water: according to flour absorption
Yeast: approx. 2–3 %
Salt: approx. 1.8–2 %
Sugar: approx. 2–5 %
Fat or oil: approx. 2–3 %
GMS 90: approx. 0, 0.2, 0.35 and 0.5 %
APPLICATION APPROACH:
GMS 90 is added as a fine powder with the flour or as a hydrate prepared with hot water and cooled.
Dough is mixed, fermented, shaped, proofed and baked under constant conditions.
Loaf volume, crumb structure and crumb firmness are measured on day 1, day 3 and day 5.
The dosage that gives the best softness retention without negative effects on volume or structure is selected.
EXAMPLE 2: GMS 90 AS A CO-EMULSIFIER IN AN O/W SKIN CREAM
Objective: To evaluate the effect of GMS 90 on viscosity, appearance and stability of an O/W cream.
Illustrative initial components for the 2 % GMS 90 trial (% w/w):
Water: 76.50 %
Compatible emollient blend: 12.00 %
Cetearyl alcohol: 2.50 %
GMS 90 (cosmetic grade): 2.00 %
Suitable hydrophilic emulsifier: 2.00 %
Glycerin: 4.00 %
Xanthan gum: 0.20 %
Suitable preservative system (as supplied): 0.80 %
Total: 100.00 %
For the 0, 1 and 3 % GMS 90 trials, use 78.50, 77.50 and 75.50 % water, respectively, keeping the other components constant. Each mixture totals 100.00 %. Emulsifier and preservative fractions are illustrative, confirm supplier recommendations, compatibility, legal limits and preservation efficacy. Any pH adjuster replaces the corresponding water fraction.
INITIAL APPROACH:
Oil phase: emollients approx. 10–15 %, cetearyl alcohol approx. 2–3 %, GMS 90 approx. 0, 1, 2 and 3 %
Hydrophilic emulsifier (for example a PEG-free ester or other suitable emulsifier): constant
Water phase: water, glycerin approx. 3–5 %, thickener as needed
Preservative: according to supplier recommendation
APPLICATION APPROACH:
Oil and water phases are heated separately to about 75–80 °C until GMS 90 is fully melted.
The oil phase is added to the water phase under homogenization.
The emulsion is cooled under stirring, heat-sensitive ingredients are added below about 40 °C.
Viscosity, appearance, skin feel and stability at different temperatures are evaluated.
EXAMPLE 3: GMS 90 AS AN INTERNAL ANTISTATIC AGENT IN POLYPROPYLENE
Objective: To determine the dosage of GMS 90 needed to reduce surface resistivity of polypropylene parts.
Illustrative initial components for the 1.0 % GMS 90 trial (% w/w):
Polypropylene resin: 98.80 %
GMS 90: 1.00 %
Pre-established compatible additive package: 0.20 %
Total: 100.00 %
For the 0, 0.5 and 2.0 % GMS 90 trials, use 99.80, 99.30 and 97.80 % polypropylene, respectively. Keep the additive package at 0.20 %, each mixture totals 100.00 %. The additive package must have a separately defined composition appropriate to the resin and process. These trial percentages do not establish food-contact compliance or guarantee antistatic performance.
INITIAL APPROACH:
Polypropylene: base resin
GMS 90: approx. 0, 0.5, 1.0 and 2.0 %, added as powder or masterbatch
Other additives: constant
APPLICATION APPROACH:
Compounds are prepared by extrusion and molded into plaques or caps.
Samples are conditioned at defined temperature and humidity.
Surface resistivity and dust attraction are measured after different storage times.
Appearance, printability and possible blooming effects are evaluated.
GMS 90 SIMILAR PRODUCTS AND ALTERNATIVES
GMS 90 AND STANDARD GMS (40–55 %)
Standard GMS contains about 40–55 % monoglycerides and is cheaper. It is widely used where high efficiency is not critical. DMG gives stronger effects at lower dosage and is preferred for crumb softening and other demanding applications.
GMS 90 AND SELF-EMULSIFYING GMS (GMS SE)
GMS SE contains added hydrophilic emulsifiers or soap so it can form O/W emulsions on its own. It is mainly used in cosmetics and is not equivalent to GMS 90 in food.
GMS 90 AND UNSATURATED DISTILLED MONOGLYCERIDES
Distilled monoglycerides based on oleic or other unsaturated acids are softer and more liquid. They are used in different applications, for example in some fat and whipped products, but are less effective for starch complexing.
GMS 90 AND OTHER FOOD EMULSIFIERS
DATEM, SSL/CSL, lecithin, polysorbates and sucrose esters are alternatives or complements in bakery and dairy applications, each with its own effects on dough strength, aeration and emulsion stability.
GMS 90 AND OTHER ANTISTATIC AGENTS
Ethoxylated amines, glycerol esters of other fatty acids and polyglycerol esters are alternative antistatic and anti-fog additives in plastics.
The choice should be confirmed through application trials.
HOW DOES GMS 90 WORK AT THE MOLECULAR LEVEL?
GMS 90 is a distilled glycerol monostearate with a high monoglyceride content, produced mainly from stearic and palmitic acids. Each molecule carries one long saturated fatty acid chain on a glycerol backbone, leaving two free hydroxyl groups. This structure combines a strongly lipophilic tail with a small hydrophilic head, giving a low-HLB emulsifier whose effects depend heavily on how the molecules arrange themselves in water, fat and starch.
Interfacial action: At an oil–water or air–water interface, distilled monoglyceride molecules orient with the fatty chain toward the oil or air and the glycerol head toward the water. Because the hydrophilic part is small, the molecule fits best on the oil side of the interface and favours water-in-oil systems when used alone. In oil-in-water foods, it is usually combined with more hydrophilic emulsifiers or proteins, where it packs into the interfacial film and strengthens it.
Mesophases and the α-gel: When glyceryl monostearate is dispersed in hot water above its Krafft temperature, the molecules form lamellar liquid-crystalline layers: bilayers of fatty chains separated by thin water layers. On cooling, these layers can set into an α-crystalline gel in which the chains are packed in a loose, hexagonal arrangement while water remains trapped between the layers. This α-gel is highly functional, it disperses easily in batters and creams and supports aeration. Over time, the structure tends to transform into the more stable β-crystal form, which releases water and loses functionality, so stabilising the α-form is a key part of application design.
Aeration and whipping: In cake batters and whipped products, the α-gel and adsorbed monoglycerides coat air bubbles and fat crystals. This film lowers interfacial tension, makes it easier to incorporate small bubbles and slows their coalescence. A finer, more uniform bubble structure gives higher volume and a softer crumb or texture.
Complexation with starch: The straight saturated chain of the monoglyceride can slip into the hydrophobic inner channel of the amylose helix. The resulting amylose–lipid inclusion complex is insoluble and stable, so less amylose is free to leach out during baking or to re-associate on cooling. This reduces stickiness in cooked starch products and slows retrogradation in bread, keeping the crumb softer for longer. The same complexation explains the use of GMS 90 to improve texture in pasta, instant potato and other starch-based foods.
Fat crystallisation and destabilisation: In fat phases, monoglyceride molecules co-crystallise with triglycerides and influence crystal size and polymorphism, which affects spreadability and texture. In ice cream and whipped toppings, monoglycerides displace proteins from the fat globule surface during cooling. The thinner, weaker interfacial layer allows controlled partial coalescence of fat globules under shear, building a fat network that stabilises air cells and gives dryness and shape retention.
Surface activity in plastics: When mixed into polyolefins and other polymers, distilled glycerol monostearate is only partly compatible with the matrix and slowly migrates to the surface. There, the hydroxyl-rich heads face outward and attract a thin layer of moisture from the air. This conductive water layer dissipates static charge, which is the basis of its antistatic effect, a similar mechanism reduces fogging on films by allowing condensed water to spread as a thin, transparent layer instead of droplets. In PVC and other plastics, the same molecules act as internal lubricants by reducing friction between polymer chains and between melt and metal surfaces.
Behaviour in digestion: In the digestive tract, lipases hydrolyse glyceryl monostearate into glycerol and fatty acids, mainly stearic and palmitic acid. These products are absorbed and metabolised in the same way as the digestion products of ordinary dietary fats.
Emulsifying, aerating and anti-staling performance depend on concentration, temperature history, water content, pH, the presence of other emulsifiers and the type of fat and starch in the system. GMS 90 dosage and process conditions should therefore be confirmed through laboratory trials.
QUALITY CONTROL AND PURCHASING CRITERIA FOR GMS 90
RECOMMENDED INFORMATION TO REVIEW BEFORE PURCHASING:
Grade (food, cosmetic, pharmaceutical, technical)
Monoglyceride content
Fatty acid composition (C16/C18 ratio)
Free glycerol
Acid value
Iodine value
Melting range
Physical form and particle size
Color and odor
Heavy metals and other contaminants for food and pharmaceutical use
Microbiological quality for food and pharmaceutical use
Source of raw material (palm, rapeseed, sunflower, animal) and certifications (RSPO, halal, kosher, non-GMO)
Technical Data Sheet (TDS)
Safety Data Sheet (SDS)
Certificate of Analysis (COA)
Food additive or pharmacopoeial compliance statements
Batch number and production date
Packaging and net weight
Storage conditions and shelf life
STORAGE AND HANDLING OF GMS 90
The distilled monoglyceride should be stored in closed packaging in a cool, dry, well-ventilated place, protected from heat, moisture and direct sunlight.
High storage temperatures can cause caking and changes in crystal form, which may affect dispersibility and performance. Storage below about 25–30 °C is generally recommended.
GMS 90 should be kept away from strong oxidizing agents and odorous materials, especially for food use.
Dust formation should be avoided when handling powder, and equipment should be grounded where large quantities of fine powder are handled.
Transport: GMS 90 is generally not classified as dangerous goods for transport.
Spilled material should be swept up mechanically, avoiding dust formation, molten material should be allowed to solidify before removal.
SAFETY INFORMATION OF GMS 90
Hazard classification: GMS 90 is generally not classified as hazardous according to typical supplier safety data sheets.
Eyes: Dust may cause mechanical irritation, rinse with water.
Skin: Wash with soap and water. In case of contact with molten material, cool the skin immediately with water and seek medical attention for burns.
Inhalation: Move to fresh air if dust is inhaled.
Ingestion: GMS 90 is a food ingredient, no special measures are expected for food-grade material.
Fire: Combustible solid. Use water spray, foam, dry chemical or carbon dioxide. Combustion produces carbon oxides.
Personal protection: Safety glasses, gloves and dust mask where dust is generated.
Environment: Readily biodegradable fatty material, large quantities should not be released into drains.
Waste: Dispose of according to local regulations.
WHAT SHOULD BE CONSIDERED WHEN BUYING GMS 90?
BEFORE PURCHASING, THE FOLLOWING INFORMATION SHOULD BE CLARIFIED:
Application and required grade
Minimum monoglyceride content
Fatty acid source and composition
Physical form (flakes, beads, powder, particle size)
Required certifications (halal, kosher, RSPO, non-GMO, vegetable origin)
Required compliance (E471, USP-NF, Ph. Eur., food contact)
Quantity and packaging
Documentation requirements
The price of GMS 90 depends on vegetable oil and glycerol prices, distillation costs, certifications, physical form, order volume, packaging and logistics.
SUPPLY OF GMS 90 FROM ATAMAN KIMYA
The high-monoglyceride emulsifier is a high-purity distilled monoglyceride used in food, cosmetics, pharmaceuticals and plastics. Defining the grade, form and certifications in advance helps select the most suitable product.
Ataman Kimya can provide information on GMS 90 availability, specifications, packaging and price quotations.
Current stock, origin and specification details should be confirmed with Ataman Kimya before ordering.
INFORMATION THAT HELPS PREPARE A QUOTATION:
Application and target market
Required grade and specification
Required certifications
Estimated quantity
Packaging preference
Required documents
FREQUENTLY ASKED QUESTIONS ABOUT GMS 90
WHAT IS GMS 90?
Distilled glyceryl monostearate is a distilled glyceryl monostearate with at least about 90 % monoglycerides, used as an emulsifier, crumb softener, consistency agent and antistatic agent.
WHAT DOES "90" MEAN IN GMS 90?
It refers to the monoglyceride content of about 90 %, compared with about 40–55 % in standard GMS.
WHAT IS THE CAS NUMBER OF GMS 90?
The CAS number commonly used is 31566-31-1, other monoglyceride CAS numbers may appear depending on the product.
WHAT IS THE EC NUMBER OF GMS 90?
The EC number is 250-705-4 (for CAS 31566-31-1).
WHAT IS THE INCI NAME OF GMS 90?
The INCI name is Glyceryl Stearate.
WHAT IS THE E NUMBER OF GMS 90?
GMS 90 belongs to E471, mono- and diglycerides of fatty acids.
WHAT IS THE DIFFERENCE BETWEEN GMS 90 AND GMS 40?
DMG is distilled and contains about 90 % monoglycerides, GMS 40 contains about 40–55 % monoglycerides plus di- and triglycerides. The distilled monoglyceride is more effective per kilogram.
WHAT IS GMS 90 USED FOR IN BREAD?
It slows down staling by forming complexes with starch and keeps the crumb soft for longer.
WHAT IS THE HLB OF GMS 90?
About 3.8–4.2, which makes it a lipophilic emulsifier.
IS GMS 90 SOLUBLE IN WATER?
No. It is insoluble but can be dispersed in hot water to form hydrates and gels.
WHAT IS THE MELTING POINT OF GMS 90?
About 60–72 °C, depending on the fatty acid composition.
IS GMS 90 VEGETABLE-BASED?
Most GMS 90 grades are made from vegetable fats such as palm or rapeseed, but the source should be confirmed with the supplier.
IS GMS 90 HALAL AND KOSHER?
Many grades are available with halal and kosher certification, certificates should be requested for the specific product.
IS GMS 90 USED IN COSMETICS?
Yes, as a co-emulsifier, consistency agent and opacifier in creams and lotions.
IS GMS 90 USED IN PLASTICS?
Yes, as an internal antistatic and anti-fog agent in polyolefins and PVC, typically at about 0.5–2.0 %.
IS GMS 90 HAZARDOUS?
It is generally not classified as hazardous, dust and molten material should be handled with care.
HOW SHOULD GMS 90 BE STORED?
In closed packaging in a cool, dry place, protected from heat, moisture and odors.
WHAT ARE ALTERNATIVES TO GMS 90?
Standard GMS, self-emulsifying GMS, unsaturated monoglycerides, DATEM, SSL, lecithin, polysorbates and sucrose esters, depending on the application.
WHAT DOCUMENTS SHOULD BE REQUESTED WHEN BUYING GMS 90?
TDS, SDS, COA, food additive or pharmacopoeial compliance statements and certificates such as halal, kosher or RSPO.
WHICH SPECIFICATIONS ARE IMPORTANT WHEN BUYING GMS 90?
Monoglyceride content, fatty acid composition, free glycerol, acid value, iodine value, melting range and physical form.
GMS 90 – TECHNICAL SUMMARY
The high-monoglyceride emulsifier is a distilled glyceryl monostearate (distilled monoglyceride) containing at least about 90 % monoglycerides of mainly stearic and palmitic acids. Common identifiers are CAS 31566-31-1 and EC 250-705-4, the main component, glyceryl monostearate, has the formula C21H42O4 and a molecular weight of 358.56 g/mol.
It is a white to off-white solid with a melting range of about 60–72 °C and an HLB of about 4. It is insoluble in water but dispersible in hot water and soluble in hot fats.
Distilled glyceryl monostearate acts as a lipophilic emulsifier, crumb softener, starch complexing agent, aerating aid, consistency agent and antistatic agent. It is authorized in food as part of E471, used in cosmetics as Glyceryl Stearate and used in pharmaceuticals according to the relevant monographs.
Compared with standard 40–55 % GMS, GMS 90 is more efficient and needs lower dosages. Grade, fatty acid source and certifications should be chosen according to the application.
Companies planning to source GMS 90 through Ataman Kimya are advised to share their application, grade, specification, certification, quantity and documentation needs to confirm current product, stock, origin, packaging and quotation details.
GMS 90 can be sourced from ATAMAN KİMYA. For further information and supply inquiries about GMS 90, please contact ATAMAN KİMYA.
