Glycerol monostearate (GMS) is produced by the esterification of glycerol with stearic acid or by the glycerolysis of hydrogenated fats, followed by molecular distillation to achieve high purity monoglyceride content. Commercial food-grade GMS typically contains a minimum of 40% monoester in standard grades or 90% or higher in distilled grades.
The ingredient functions as a non-ionic emulsifier that stabilizes oil-in-water and water-in-oil emulsions depending on the formulation context. GMS also forms complexes with amylose starch, which retards starch retrogradation and extends the shelf life of baked products. It is one of the most versatile and widely used food emulsifiers globally, with applications spanning baking, dairy, confectionery, and prepared foods.
