GMS GLYCERYL MONOSTEARATE

GMS Glyceryl Monostearate, also called glycerol monostearate, glyceryl stearate or monostearin (CAS No 31566-31-1, main component C21H42O4), is a nonionic emulsifier made from glycerol and stearic acid or hydrogenated vegetable fats, supplied as white to off-white waxy flakes, beads or powder and used as an emulsifier, stabiliser, consistency agent, anti-staling agent and lubricant in food (E471), cosmetics, pharmaceuticals and plastics.
Glycerol monostearate is one of the most widely used emulsifiers because it is inexpensive, mild, of plant or animal origin, permitted in food, cosmetics and pharmaceuticals, and multifunctional: the same material can structure a cream, soften bread, stabilise ice cream, lubricate PVC and make plastic films antistatic.
Glyceryl stearate works as an amphiphilic molecule: the saturated C18 (and C16) fatty chain anchors in oil, fat or polymer, while the two free hydroxyl groups of the glycerol face water or the surface, so GMS Glyceryl Monostearate lowers interfacial tension, forms liquid-crystalline and gel phases with water, and complexes with starch amylose.

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 (standard grades): approx. 40–55 %
Melting range: approx. 55–65 °C
HLB: approx. 3.8

COMMON PRODUCT & CHEMICAL NAMES OF GMS GLYCERYL MONOSTEARATE:

GMS Glyceryl Monostearate, GMS, Glyceryl Monostearate, Glycerol Monostearate, Glyceryl Stearate, Glycerin Monostearate, Glycerine Monostearate, Monostearin, Glyceryl Monooctadecanoate, Stearic Acid Monoglyceride, Stearic Monoglyceride, Monoglyceryl Stearate, 2,3-Dihydroxypropyl Octadecanoate, 1-Monostearoylglycerol, 1-Glyceryl Stearate, Glycerol 1-Stearate, alpha-Monostearin, Octadecanoic Acid, 2,3-Dihydroxypropyl Ester, Octadecanoic Acid, Monoester with 1,2,3-Propanetriol, Glyceroli Monostearas, Glycerol Monostearate 40–55, Mono- and Diglycerides of Fatty Acids, E471, FEMA 2527, Tegin, Arlacel 165, Aldo MS, Cutina GMS, Imwitor 191, Admul, Supra, Gliseril Monostearat

GMS is the standard abbreviation of glyceryl monostearate. Glyceryl Stearate is the INCI name used in cosmetics, glycerol monostearate is the common chemical name, and 2,3-dihydroxypropyl octadecanoate is the systematic name of the main 1-isomer. Commercial GMS Glyceryl Monostearate is a mixture of 1- and 2-monoglycerides with diglycerides, some triglycerides and small amounts of free glycerol and fatty acid, so several CAS numbers are used: 31566-31-1 for the commercial mixture, 123-94-4 for 1-glyceryl monostearate (EC 204-664-4) and 621-61-4 for 2-glyceryl monostearate. In food, GMS Glyceryl Monostearate belongs to E471, "mono- and diglycerides of fatty acids". Tegin, Arlacel, Aldo, Cutina, Imwitor and Admul are trade name families that include GMS grades, Supra is a name used in the Turkish market for an approx. 40 % GMS used, for example, in halva production.
Monostearin must not be confused with glycol stearate (ethylene glycol monostearate), polyglyceryl-3 stearate, PEG glyceryl stearates, glyceryl isostearate, glyceryl hydroxystearate or potassium stearate. These are different ingredients with different INCI names. Self-emulsifying GMS (INCI Glyceryl Stearate SE) contains GMS together with a small amount of soap (sodium or potassium stearate) and behaves differently from pure GMS Glyceryl Monostearate.

DESCRIPTION OF GMS GLYCERYL MONOSTEARATE:

Glycerol monostearate is a typical "workhorse" ingredient. In the bakery, it keeps bread, cakes and flat breads soft for longer, improves dough handling and gives a finer crumb. In ice cream and whipped toppings, it helps form a stable emulsion that destabilises in a controlled way during freezing and whipping, which gives a smooth, dry texture and better shape retention. In margarine, shortening, chocolate, confectionery, chewing gum and peanut butter, it improves fat dispersion, consistency and stability.
In cosmetics, GMS Glyceryl Monostearate is above all a consistency agent and co-emulsifier for creams and lotions. Because of its low HLB, it is not a strong oil-in-water emulsifier on its own, combined with a hydrophilic emulsifier, or used in its self-emulsifying form, it gives creamy body, whiteness and stability. In pharmaceutical products, GMS Glyceryl Monostearate is a consistency agent in creams and ointments, a lubricant and a matrix former in sustained-release dosage forms. In plastics, it is an internal lubricant, antistatic and anti-fog agent.

Standard GMS Glyceryl Monostearate contains about 40–55 % monoglycerides. Molecularly distilled grades (GMS 90) contain about 90 % or more and are used when maximum activity per kilogram is needed. For many cosmetic, confectionery and industrial uses, standard GMS Glyceryl Monostearate gives the best balance of performance and cost.

Glyceryl stearate is found in products such as: bread, buns, flat breads, cakes, sponge cakes and pancakes, biscuits and crackers, ice cream, whipped cream and toppings, coffee creamers, margarine and shortening, chocolate, toffee, caramels and chewing gum, halva and tahini products, peanut butter, instant foods, jams and fruit fillings, face and body creams, hand creams, lotions, hair conditioners and masks, sun care, shaving creams, ointments and suppositories, tablets, PVC compounds, polyolefin films and moulded parts.

WHAT IS GMS GLYCERYL MONOSTEARATE?

Monostearin is a partial glyceride: a glycerol molecule in which one of the three hydroxyl groups is esterified with stearic acid. Because commercial stearic acid and fully hydrogenated vegetable oils contain both stearic (C18) and palmitic (C16) acids, GMS Glyceryl Monostearate is in practice a mixture of glyceryl monostearate and glyceryl monopalmitate.
Monoglycerides also occur naturally: they are formed in the body when pancreatic lipase digests dietary fat, and GMS Glyceryl Monostearate is broken down in digestion into glycerol and fatty acids, which are metabolised like other dietary fats.

Glycerol monostearate can exist as two positional isomers. In 1-GMS (alpha form) the stearic acid is on an end carbon of glycerol, in 2-GMS (beta form) it is on the middle carbon. Pure 1-GMS melts at about 81 °C and pure 2-GMS at about 73–74 °C, but commercial GMS Glyceryl Monostearate, as a mixture with diglycerides and triglycerides, melts lower, typically at about 55–65 °C.

HOW IS GMS GLYCERYL MONOSTEARATE MADE?

Glycerolysis: the most common route. Hydrogenated vegetable fats (for example palm, palm kernel, soybean or rapeseed) or animal fats are heated with an excess of glycerol in the presence of an alkaline catalyst at high temperature (typically around 200–250 °C) under inert atmosphere. The triglycerides rearrange with glycerol into an equilibrium mixture of mono-, di- and triglycerides.
Direct esterification: glycerol is reacted with stearic acid at high temperature, with removal of water, often with a catalyst.
After the reaction, the catalyst is neutralised, excess glycerol is removed, and the product is cooled and flaked, beaded or powdered. This gives standard GMS Glyceryl Monostearate with about 40–55 % monoglycerides. To obtain distilled monoglycerides (GMS 90), the product is further purified by short-path molecular distillation under high vacuum.
The monoglyceride content depends mainly on the glycerol-to-fat ratio and the reaction conditions.

CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF GMS GLYCERYL MONOSTEARATE

Product name: GMS Glyceryl Monostearate
Chemical name: Glyceryl monostearate (glycerol monostearate)
IUPAC name (1-isomer): 2,3-Dihydroxypropyl octadecanoate
INCI name: Glyceryl Stearate
CAS No (commercial mixture): 31566-31-1
EC No (commercial mixture): 250-705-4
CAS No (1-glyceryl monostearate): 123-94-4 (EC 204-664-4)
CAS No (2-glyceryl monostearate): 621-61-4
Molecular formula: C21H42O4
Molecular weight: 358.56 g/mol
Food additive number: E471 (mono- and diglycerides of fatty acids)
Pharmacopoeia: Glycerol monostearate 40–55 (Ph. Eur.), Glyceryl Monostearate (USP-NF), with grade-specific requirements
Chemical class: Nonionic emulsifier, monoacylglycerol (partial glyceride)

PHYSICAL AND CHEMICAL PROPERTIES OF GMS GLYCERYL MONOSTEARATE

Typical values for standard GMS Glyceryl Monostearate (not a specification):
Appearance: White to off-white waxy flakes, beads or powder
Odour and taste: Odourless or with a faint fatty odour, bland taste
Monoglyceride content: approx. 40–55 %
Melting range: approx. 55–65 °C
Acid value: max. approx. 3 mg KOH/g
Saponification value: approx. 155–180 mg KOH/g
Iodine value: max. approx. 3 g I2/100 g
Free glycerol: low, typically a few percent max., grade-dependent
HLB: approx. 3.8 (lipophilic)
Density: approx. 0.97–1.03 g/cm³
Flash point: above approx. 200 °C
Solubility: Insoluble in water, but dispersible in hot water, soluble in hot oils, hot ethanol, chloroform and acetone
Stability: Stable under normal conditions, saturated fatty chains give good oxidative stability

Exact specifications of the grade supplied (monoglyceride content, free glycerol, fatty acid composition, origin) are available on request from Ataman Kimya.

GRADES OF GMS GLYCERYL MONOSTEARATE: WHICH ONE TO CHOOSE?

GMS 40–55 (standard GMS Glyceryl Monostearate): approx. 40–55 % monoglycerides, cost-effective, consistency agent and co-emulsifier in cosmetics, emulsifier in confectionery, halva, margarine, ice cream and bakery, pharmaceutical consistency agent.
GMS 90 (distilled monoglyceride): approx. 90 % or more monoglycerides, highest efficiency, preferred for bread softening, starch complexing, demanding ice cream systems and plastic antistatic use.
GMS SE (Glyceryl Stearate SE, self-emulsifying): GMS with a small amount of soap, acts as a primary oil-in-water emulsifier in cosmetic creams and lotions without a separate high-HLB emulsifier, not identical with E471 food grades.
Acid-stable or non-ionic self-emulsifying blends: GMS combined with nonionic emulsifiers (for example in "Glyceryl Stearate (and) PEG-100 Stearate" type products) for creams at lower pH.

The right GMS Glyceryl Monostearate grade depends on the application, the required efficiency, the labelling (E471, INCI, pharmacopoeia) and the origin required (vegetable, RSPO palm, non-palm).

HOW GMS GLYCERYL MONOSTEARATE WORKS IN FOOD

Bakery: during baking, the monoglycerides in GMS Glyceryl Monostearate form inclusion complexes with amylose. These complexes slow down starch retrogradation, which is the main cause of staling, so bread and baked goods stay soft longer. GMS also strengthens the dough, improves gas retention and gives a finer, whiter crumb. Typical use is about 0.3–0.6 % on flour weight, often added as a hydrated paste (gel) prepared with hot water for best dispersion.
Ice cream and whipped products: GMS Glyceryl Monostearate displaces proteins from the fat globule surface. During freezing and whipping, this allows controlled partial coalescence of fat, which stabilises air bubbles, gives dryness, smoothness and melt resistance. Typical use is about 0.3–0.4 % of the mix, added before pasteurisation and homogenisation.
Margarine and spreads: GMS Glyceryl Monostearate stabilises the water-in-oil emulsion and improves spreadability and mouthfeel, it is often combined with lecithin.
Chocolate, confectionery and chewing gum: GMS Glyceryl Monostearate improves fat dispersion, reduces stickiness, helps prevent oil separation and fat bloom, improves flavour dispersion and acts as a softener in chewing gum.
Halva and tahini products: GMS Glyceryl Monostearate helps bind oil and reduce oil separation and supports texture.

HOW GMS GLYCERYL MONOSTEARATE WORKS IN COSMETICS AND PHARMACEUTICALS

In emulsions, GMS Glyceryl Monostearate builds structure. When a hot O/W emulsion containing GMS cools, the monoglycerides form, together with fatty alcohols and the hydrophilic emulsifier, a lamellar gel network in the water phase. This network gives viscosity, body and stability. Glyceryl stearate also adds whiteness and a soft, non-greasy skin feel, and acts as an emollient.
Typical cosmetic use levels of GMS Glyceryl Monostearate are about 1–5 % in creams and lotions, combined with emulsifiers such as PEG-100 stearate, ceteareth types, polyglyceryl esters or sucrose esters, and with cetyl or cetearyl alcohol. The self-emulsifying form (Glyceryl Stearate SE) can be used as a primary emulsifier. Monostearin is also used in hair conditioners for body and conditioning, in sun care, shaving creams, antiperspirants and make-up.
In pharmaceuticals, GMS Glyceryl Monostearate serves as a consistency agent and emulsifier in creams and ointments, a base component in suppositories, a lubricant in tablet manufacture, and a lipid matrix for sustained-release tablets, pellets and lipid nanoparticles (solid lipid nanoparticles).

INDUSTRIAL APPLICATIONS OF GMS GLYCERYL MONOSTEARATE

PVC: internal lubricant that improves melt flow and clarity, especially in transparent PVC compounds.
Polyolefins: antistatic and anti-fog agent for packaging and agricultural films and for polypropylene parts, the monoglyceride migrates to the surface and forms a hydrophilic layer. Distilled GMS 90 is often preferred for this use.
Foamed polyethylene: processing aid and gas exchange (permeation) modifier in expanded PE.
Textiles: softener and lubricant component.
Other uses: protective coating for hygroscopic powders, dispersing aid for pigments, lubricant and release agent.

WHICH PROBLEMS DOES GMS GLYCERYL MONOSTEARATE SOLVE?

- Bread and flat breads stale quickly → GMS Glyceryl Monostearate slows starch retrogradation.
- Ice cream is icy or melts too fast → GMS Glyceryl Monostearate supports controlled fat destabilisation and smooth texture.
- Oil separates from halva, tahini or peanut butter → GMS Glyceryl Monostearate improves oil binding and stability.
- Cream is too thin or lacks body → GMS Glyceryl Monostearate builds consistency and a lamellar gel network.
- Transparent PVC has poor flow → GMS Glyceryl Monostearate acts as an internal lubricant.
- Plastic films attract dust or fog up → GMS Glyceryl Monostearate gives antistatic and anti-fog properties.

THINGS TO CONSIDER WHEN USING GMS GLYCERYL MONOSTEARATE

- Choose the right grade: standard GMS (40–55 %), distilled GMS 90 or self-emulsifying GMS SE behave differently.
- Use hot processing: GMS Glyceryl Monostearate must be melted (above about 65–70 °C) in the oil phase or dispersed in hot water.
- HLB: on its own GMS Glyceryl Monostearate is lipophilic, for O/W emulsions combine it with a high-HLB emulsifier or use GMS SE.
- Crystal form: monoglyceride gels can change crystal form during storage (from alpha-gel to beta-crystals), which can affect texture, stabilising co-emulsifiers and correct processing help.
- Cosmetic pH: Glyceryl Stearate SE contains soap and is best suited to neutral to slightly alkaline pH, for acidic creams use acid-stable emulsifier combinations.
- Labelling and origin: check E471 status, vegetable origin, RSPO certification, halal and kosher requirements.
- Storage: avoid prolonged storage above about 30 °C, because flakes and beads can cake.

INITIAL FORMULATION APPROACHES WITH GMS GLYCERYL MONOSTEARATE

The percentage compositions below are illustrative starting mixtures (% w/w), not validated commercial recipes. Each totals 100 % and requires application-specific optimisation and testing.

1. O/W MOISTURISING CREAM
Oil phase: caprylic/capric triglyceride or vegetable oil 10–15 %, GMS Glyceryl Monostearate 3 %, cetearyl alcohol 2 %, a high-HLB emulsifier (for example PEG-100 stearate or a polyglyceryl ester) 1.5–2 %. Water phase: water, glycerin 3–5 %. Heat both phases to about 75 °C, add oil to water while homogenising, cool with stirring, add preservative and fragrance below 40 °C, and adjust pH.

Illustrative initial components (% w/w):
Water: 76.1 %
Caprylic/capric triglyceride or vegetable oil: 12 %
GMS Glyceryl Monostearate: 3 %
Cetearyl alcohol: 2 %
High-HLB emulsifier: 2 %
Glycerin: 4 %
Preservative: 0.8 %
Fragrance: 0.1 %
Total: 100 %
The preservative and fragrance levels are placeholders to be confirmed for the chosen ingredients and application. Any pH adjuster replaces an equal mass of water.

2. SOFT BREAD  IMPROVER
Prepare a GMS Glyceryl Monostearate gel by dispersing GMS in hot water (for example 1 part GMS to 3–5 parts water at about 65–70 °C) and cooling to a paste. Add the paste to the dough so that GMS is about 0.3–0.6 % on flour weight. Compare softness and shelf life with the reference.

Illustrative initial gel components (% w/w of the gel):
GMS Glyceryl Monostearate: 25 %
Water: 75 %
Total: 100 %
This is the 1:3 hydrate described above, not a complete dough recipe. A flour-basis GMS level of 0.3–0.6 % corresponds to 1.2–2.4 % of this gel on flour weight, deduct its water from the dough water.

3. ICE CREAM MIX
Add GMS Glyceryl Monostearate at about 0.3–0.4 % together with a stabiliser (for example locust bean gum and guar or carrageenan) to the mix before pasteurisation, homogenise, age and freeze. Evaluate overrun, dryness at extrusion, texture and melt-down.

Illustrative initial components (% w/w of the mix):
Water: 61.35 %
Skimmed milk powder: 11 %
Cream: 10 %
Sugar: 15 %
Glucose syrup: 2 %
GMS Glyceryl Monostearate: 0.35 %
Locust bean gum: 0.15 %
Guar gum: 0.15 %
Total: 100 %
Confirm the cream fat content and glucose syrup solids, then optimise the fat, solids, stabiliser balance and processing for the intended product.

These starting points must be optimised for each recipe and process.

ALTERNATIVES TO GMS GLYCERYL MONOSTEARATE

GMS 90 (distilled monoglycerides): higher efficiency for bakery and plastics.
Glyceryl Stearate SE: self-emulsifying cosmetic grade.
Lecithin: natural emulsifier for chocolate, margarine and bakery.
DATEM, SSL and CSL: bakery emulsifiers for dough strength and softness.
Polyglycerol esters and sucrose esters: emulsifiers for food and cosmetics with a wider HLB range.
Polysorbates: high-HLB emulsifiers for ice cream and O/W emulsions.
Cetyl and cetearyl alcohol, glyceryl distearate: consistency agents for cosmetic creams.
Amide waxes and metal stearates: lubricants for plastics.

QUALITY CONTROL AND PURCHASING CRITERIA FOR GMS GLYCERYL MONOSTEARATE

- monoglyceride content (and di- and triglyceride content)
- free glycerol and free fatty acid (acid value)
- saponification and iodine values
- fatty acid composition (C16/C18 ratio)
- melting range and physical form (flakes, beads, powder)
- heavy metals and microbiology for food, cosmetic and pharmaceutical grades
- compliance: E471 (EU Regulation (EU) No 231/2012 specifications), FCC, Ph. Eur. or USP-NF where required
- origin and certificates: vegetable/animal origin, RSPO (MB or SG), halal, kosher, non-GMO
- documents: COA, TDS, SDS, allergen and BSE/TSE statements

Specifications and certificates for GMS Glyceryl Monostearate are available on request from Ataman Kimya.

STORAGE AND HANDLING OF GMS GLYCERYL MONOSTEARATE

Store GMS Glyceryl Monostearate in closed original packaging in a cool, dry place, away from heat, moisture, direct sunlight and strong odours. Avoid prolonged storage above about 30 °C, which can cause caking and changes in crystal form. Use clean, dry tools. Avoid dust formation when handling powders. Under proper conditions, GMS Glyceryl Monostearate typically has a shelf life of about 2 years, the shelf life of the supplied grade is available on request from Ataman Kimya.

SAFETY OF GMS GLYCERYL MONOSTEARATE

Glycerol monostearate is not classified as hazardous under the EU CLP Regulation according to typical supplier SDS and is not dangerous goods for transport. It is a food additive and is broken down in the body like dietary fats.
REGULATORY STATUS:
- EU: E471 (mono- and diglycerides of fatty acids), authorised under Regulation (EC) No 1333/2008 at quantum satis in many food categories, EFSA re-evaluated E471 in 2017 and did not consider a numerical ADI necessary.
- USA: glyceryl monostearate is GRAS under 21 CFR 184.1324, for use in food in accordance with good manufacturing practice.
- Cosmetics: Glyceryl Stearate is widely used and has been assessed as safe by the Cosmetic Ingredient Review.
Handling: avoid dust inhalation, wear safety glasses and gloves when handling large quantities, wash hands after use. Hot molten material can cause burns.
First aid: after inhalation of dust, move to fresh air, after skin contact, wash with soap and water, after eye contact, rinse with water, after swallowing large quantities, rinse the mouth and drink water.
Fire: combustible solid, use water spray, foam, dry powder or CO2. Fine dust can form explosive mixtures with air.
Environment: readily biodegradable, no special environmental hazards are expected.

BUYING GMS GLYCERYL MONOSTEARATE

Glyceryl stearate is usually supplied as flakes, beads or powder in 25 kg bags or cartons. When requesting an offer, please state the required monoglyceride content (for example 40 %, 55 % or 90 %), the form, the application (food, cosmetic, pharmaceutical, plastics), the origin and certificates needed and the quantity. Available grades and lead times are available on request from Ataman Kimya.

SUPPLY OF GMS GLYCERYL MONOSTEARATE FROM ATAMAN KIMYA

Ataman Kimya supplies GMS Glyceryl Monostearate in different grades for food, cosmetic, pharmaceutical and industrial customers. Ataman Kimya helps customers choose between standard GMS, GMS 90 and self-emulsifying GMS, and provides TDS, SDS, COA and certificates. For prices and samples, please contact Ataman Kimya.

FREQUENTLY ASKED QUESTIONS ABOUT GMS GLYCERYL MONOSTEARATE

IS GMS GLYCERYL MONOSTEARATE THE SAME AS GLYCERYL STEARATE?
Yes. Glyceryl Stearate is the INCI name of glyceryl monostearate, GMS is the abbreviation.

WHAT IS THE DIFFERENCE BETWEEN GMS AND GMS 90?
Standard GMS Glyceryl Monostearate contains about 40–55 % monoglycerides, GMS 90 is a molecularly distilled grade with about 90 % or more and is more efficient.

WHAT IS THE DIFFERENCE BETWEEN GMS AND GLYCERYL STEARATE SE?
Glyceryl Stearate SE is a self-emulsifying grade that contains a small amount of soap, so it can emulsify oil in water on its own, pure GMS needs a co-emulsifier.

IS GMS GLYCERYL MONOSTEARATE VEGAN?
It depends on the source. Vegetable-based grades are made from plant oils, animal-based grades also exist. Ask for the origin certificate.

IS GMS GLYCERYL MONOSTEARATE AN OIL-IN-WATER OR WATER-IN-OIL EMULSIFIER?
With an HLB of about 3.8 it is lipophilic and favours water-in-oil systems, in oil-in-water creams it is used as a co-emulsifier and consistency agent.

IS GMS GLYCERYL MONOSTEARATE SATURATED?
Yes. It is based on stearic and palmitic acids, which are saturated, so it has good oxidative stability.

HOW SHOULD GMS GLYCERYL MONOSTEARATE BE ADDED TO BREAD DOUGH?
Preferably as a hydrated gel made with hot water, or as part of a bread improver, at about 0.3–0.6 % on flour.

IS GMS GLYCERYL MONOSTEARATE SAFE?
Yes. It is an approved food additive (E471, GRAS) and a widely used cosmetic and pharmaceutical ingredient.

GMS GLYCERYL MONOSTEARATE – TECHNICAL SUMMARY

Product name: GMS Glyceryl Monostearate
Other names: Glyceryl Stearate, Glycerol Monostearate, Monostearin, E471
CAS No: 31566-31-1 (mixture), 123-94-4 (1-isomer), 621-61-4 (2-isomer)
EC No: 250-705-4 (mixture), 204-664-4 (1-isomer)
Molecular formula: C21H42O4
Molecular weight: 358.56 g/mol
INCI name: Glyceryl Stearate
Monoglyceride content: approx. 40–55 % (standard), approx. 90 % (distilled GMS 90)
Appearance: White to off-white waxy flakes, beads or powder
Melting range: approx. 55–65 °C
HLB: approx. 3.8
Acid value: max. approx. 3 mg KOH/g
Saponification value: approx. 155–180 mg KOH/g
Main uses: Bakery, ice cream, margarine, confectionery, halva, creams and lotions, ointments, tablets, PVC lubricant, antistatic and anti-fog agent
Regulatory: E471 (EU), GRAS 21 CFR 184.1324 (USA)
Storage: Cool, dry, closed packaging, below approx. 30 °C

Monostearin can be sourced from ATAMAN KİMYA. For further information and supply inquiries about GMS Glyceryl Monostearate, please contact ATAMAN KİMYA.