Monostearin (Glycerol Monostearate)
Emulsifiers
Thickeners
123-94-4
C₂₁H₄₂O₄
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Monostearin (Glycerol Monostearate)?
Glycerol Monostearate (GMS) is a non-ionic emulsifier and stabilizing agent, derived from fats, widely used in the food industry to blend oil and water components, prevent fat separation, and improve the consistency and texture of baked goods, ice cream, and margarine.
How is Monostearin (Glycerol Monostearate) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Charge precise, pre-weighed quantities of high-purity stearic acid and glycerol into a stainless-steel reactor. | Control Point: Raw materials must meet stringent food-grade specifications. The molar ratio of glycerol to stearic acid is critical for maximizing monoglyceride yield. |
| 2 | Esterification Reaction | Heat the mixture to 200-250°C under vacuum or nitrogen sparging, typically with a food-grade catalyst. Agitate continuously. | Control Point: Reaction temperature, pressure (vacuum), and agitation speed. The reaction progress is monitored by periodically testing the Acid Value (AV). Water is continuously removed to drive the reaction to completion. |
| 3 | Purification & Deodorization | Transfer the crude product to a distillation unit. Subject it to high-vacuum steam stripping or molecular distillation. | Control Point: This step removes excess glycerol, unreacted stearic acid, and volatile impurities. Key parameters are high vacuum level and precise temperature control to separate components without degradation. |
| 4 | Cooling & Flaking/Beading | Pump the molten, purified monostearin onto a chilled drum flaker or into a spray cooling tower to solidify it rapidly. | Control Point: The rate of cooling is crucial as it influences the crystal structure (polymorphism) of the final product, affecting its functional properties like emulsification. |
| 5 | Sieving and Quality Analysis | Sieve the solidified flakes or beads to ensure a uniform particle size. Collect representative samples for final analysis. | Control Point: Final product must meet specifications for monoester content (typically >90% for distilled grades), free glycerol, melting point, and color. Batches may be blended for consistency. |
| 6 | Packaging | Weigh the finished product and pack it into sealed, food-grade, moisture-proof bags in a clean, controlled environment. | Control Point: Pass the sealed bags through a metal detector as a final critical control point (CCP). Proper labeling with batch number ensures full traceability. |
Technical Specifications
| CAS Number | 123-94-4 |
| Chemical Formula | C₂₁H₄₂O₄ |
| Solubility | Insoluble in cold water, dispersible in hot water, soluble in oil |
| Storage Conditions | Store in cool, dry, well-ventilated area |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Baked goods
dairy
margarine
instant foods
beverages
Mechanism of action:
| Parameter | Monostearin (Glycerol Monostearate) |
|---|---|
| Functional Category | Emulsifier; Stabilizer; Anti-staling Agent; Texturizer. |
| Key Ingredients | Glycerol Monostearate (GMS), a monoacylglycerol. |
| Mechanism of Action | Possesses an amphiphilic structure with a hydrophilic glycerol head and a lipophilic stearate tail. Positions at the oil-water interface to reduce surface tension and stabilize emulsions. In starchy foods, it forms a helical inclusion complex with amylose, inhibiting starch retrogradation (recrystallization) and delaying firming. Also stabilizes the air-liquid interface in aerated systems. |
| Application Effect in Product | Improved crumb softness and extended shelf life in baked goods; enhanced texture and freeze-thaw stability in ice cream; stabilized fat dispersion in margarine and dairy drinks; reduced stickiness in pasta and extruded snacks; improved mouthfeel and prevents sugar crystallization in confectionery. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Monostearin (Glycerol Monostearate) | Emulsifier, Stabilizer | Forms stable oil-in-water emulsions; improves aeration and crumb structure; anti-staling properties by complexing with starch. | Excellent for starch interaction (anti-staling) and aeration in whipped products. Very cost-effective. | Relatively low HLB value, making it a weaker emulsifier for certain liquid systems compared to polysorbates. | Baked goods (bread, cakes), ice cream, pasta, chewing gum base, whipped toppings. | For improving texture, volume, and shelf life in baked goods and providing stable aeration in high-fat desserts like ice cream. |
| Lecithin (Soy/Sunflower) | Natural Emulsifier | Phospholipid-based; effective for both oil-in-water and water-in-oil emulsions; reduces viscosity; acts as a release agent. | Natural source with a "clean label" appeal. Multi-functional (emulsifier, wetting agent, anti-spatter). | Can impart a slight flavor or color. Soy-based lecithin is a known allergen. Less potent than synthetic emulsifiers. | Chocolate, margarine, salad dressings, instant drink mixes, bakery products. | When a natural or non-synthetic emulsifier is required for clean-label products, particularly in chocolate and dressings. |
| Polysorbate 80 | Synthetic Emulsifier | High HLB value, creating very stable oil-in-water emulsions. Effective solubilizer for oils and flavors. | Extremely powerful and efficient emulsifier, effective at very low concentrations. Keeps emulsions from separating. | Synthetic origin is a negative for clean-label positioning. Can be perceived as a chemical additive by consumers. | Ice cream, pickles, sauces, salad dressings, vitamin supplements, cosmetics. | To create highly stable, non-separating emulsions or to fully dissolve oils and flavors into a water-based product. |
| Sorbitan Monostearate (Span 60) | Synthetic Emulsifier | Low HLB value, favors water-in-oil emulsions. Acts as a crystal modifier in fats and oils. Often used with polysorbates. | Excellent synergy with high-HLB emulsifiers to create very stable systems. Controls fat crystallization in coatings. | Poor water solubility, making it unsuitable as a sole emulsifier for oil-in-water systems. | Confectionery coatings, whipped toppings, cake icings, dry active yeast. | To stabilize water-in-oil emulsions or to control fat structure in icings, coatings, and shortenings, usually with another emulsifier. |
| Mono- and Diglycerides | Emulsifier, Stabilizer | A blend of mono- and di-esters of glycerol. Versatile emulsifier for aeration, crumb softening, and emulsion stability. | Industry standard for baked goods. Highly versatile, functional, and cost-effective. Works across a wide range of applications. | Not as powerful as polysorbates for certain applications. Not considered a "clean-label" ingredient. | Bread, cakes, margarine, shortenings, peanut butter, coffee creamers. | As a reliable, all-purpose, and economical emulsifier for the majority of processed foods, especially bakery items. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications