In the baking process, food manufacturers often utilize an additive known as glycerol monostearate to enhance the structure and texture of dough. Throughout this blog, we primarily highlight the different types of GMS emulsifiers and explore how it contributes to the quality of baked goods like bread and cakes.
What is Glycerol Monostearate also Known as?
Glycerol monostearate, also known as GMS, is a highly versatile nonionic emulsifier. It is also called glyceryl monostearate classified as E471 under the European food additive system. Glycerol monostearate Belongs to the emulsifier subgroup of mono- and diglycerides of fatty acids.
GMS glycerol monostearate manifests as a white powder, flakes, or beads with a mildly acidic odor. The emulsifier possesses an HLB value ranging from 3 to 4. Mono and diglycerides of fatty acids e471 are characterized by their insolubility in water and solubility in organic solvents. Due to its lower HLB properties, the GMS emulsifier exhibits lipophilic tendencies, leading to the formation of a water-in-oil emulsion (w/o).
Components of Glycerol Monostearate GMS
GMS emulsifier is a blend that includes: 1. Glycerol monostearate: the primary constituent, widely employed in baked goods. 2. Glycerol distearate: predominantly utilized in cosmetic applications. 3. Glycerol tristearate, recognized for its high hydrophobic nature, functions as an emulsifier in food and plays a role in industrial applications such as hardening agents in candles and soap.
These components collectively go by the name glyceryl stearate.
Types of Glycerol Monostearate
In the market, GMS emulsifier is categorized into four types based on their glycerol monostearate content: GMS 40: Contains no less than 40% glycerol monostearate. GMS 52: Contains no less than 52% glycerol monostearate. GMS 60: Contains no less than 60% glycerol monostearate. DMG (Distilled Glycerol Monostearate): Has the highest content, not less than 90%.
What are Glycerol Monostearate Uses?
With its excellent emulsifying properties, Mono and diglycerides of fatty acids an essential ingredients in a wide range of food products, from baked goods and confectioneries to dairy products and sauces. Its effectiveness in enhancing texture and improving stability has made it a popular choice among food manufacturers worldwide.
Glycerol Monostearate Uses in Bread Making
GMS emulsifier plays two main roles in the bread-making process.
# Improve Baking Quality
GMS e471 is an additive that enhances dough structure stability and processing performance. Through the formation of hydrogen bonds or complexes with diverse components, the GMS emulsifier fortifies the network structure of the dough, allowing for increased gas storage and improved elasticity.
Additionally, GMS glycerol monostearate promotes an even mixing of components, resulting in a finer bread structure with smaller, denser bubbles. Also, GMS food additive augments the lubrication of the dough, preventing adhesion and reducing mechanical damage. Thus, GMS emulsifier contributes to a smoother, fuller appearance of the bread.
# Prevent Bread from Aging
GMS glycerol monostearate can form complexes with linear starch in the flour. The resulting starch complexes resist mutual aggregation, delaying the water loss and recrystallization of starch in bread during storage.
This prevents the bread from becoming dry and hard, maintaining a specific level of moisture. Therefore, the GMS emulsifier helps prevent the bread from aging and keeps it soft and fresh.
Glycerol Monostearate Uses in Cakes
Glycerol Monostearate (GMS) is a commonly used additive in cake production. It can enhance dough quality, resulting in a softer cake texture that is less prone to aging. In cake-making, the quantity of eggs determines the cake's volume, but using too many eggs can result in a fishy taste and poor texture. Using baking soda to increase volume may also destroy vitamins. However, Mono and diglycerides of fatty acids e471 can address this contradiction. Incorporating GMS emulsifier into the cake formula allows for a reduction in egg quantity while simultaneously improving the cake's appearance and quality.
GMS e471 plays a crucial role in stabilizing moisture and butter in cakes during the production of buttery pastries. It reduces mixing time, thereby improving product quality. In high-ratio cake batters, glyceryl monostearate ensures better distribution of fats and air, making them finer and more stable. As a result, the batter volume significantly increases during the baking process.
Conclusion
Overall, glycerol monostearate is a valuable food additive that helps to enhance the quality and stability of many different types of products.
Now that you have some knowledge about the emulsifier glyceryl monostearate (E471). If you're interested in incorporating this high-quality emulsifier into your products, contact CHEMSINO company now for glycerol monostearate price and free samples.
