How GML and Polysorbates Work Together for Stable Emulsions?

Date:2025-10-27

Read:

In food and cosmetics, glyceryl monolaurate (GML) and polysorbates (Tween series) are commonly used emulsifiers, helping oil and water mix smoothly. Each performs its own function, but when used together, they create more stable emulsions with enhanced texture. This blog will focus on explaining how GML and polysorbates function individually, how they complement each other, and their applications and usage ratios.

What Is Glyceryl Monolaurate (GML)?

Glyceryl Monolaurate (GML) is a non-ionic emulsifier derived from glycerol and lauric acid. It is known for its excellent emulsifying, antimicrobial, and stabilizing properties.

HLB value: Around 5–6, making it suitable for water-in-oil (W/O) emulsions.

Applications: Commonly used in margarine, creamers, coconut milk, and cosmetic creams.

Additional benefits: GML helps inhibit microbial growth, which contributes to extended shelf life in food systems.

glyceryl-monolaurate-gml-for-coconut-milk

glyceryl-monolaurate-gml-for-coconut-milk

What Are Polysorbates?

Polysorbates, such as Polysorbate 20, 60, and 80, are high-HLB emulsifiers derived from sorbitan esters and ethylene oxide. They help stabilize oil-in-water (O/W) emulsions, reduce surface tension, and improve dispersion.

HLB values: Typically 14–16, depending on the type.

Applications: Used in ice cream, beverages, sauces, lotions, and pharmaceutical formulations.

Key benefit: Polysorbates provide smooth texture and prevent separation in emulsified systems.

How GML and Polysorbates Complement Each Other?

When used together, GML and Polysorbates balance each other’s hydrophilic-lipophilic properties, creating a stable, well-balanced emulsion.

Synergistic HLB Balance:
GML provides low-HLB stability for the oil phase, while Polysorbates offer high-HLB solubility in the water phase. The combination results in an optimal HLB value that supports long-term emulsion stability.

Improved Texture and Mouthfeel:
In foods like creamers or sauces, this blend enhances smoothness and prevents fat separation.

Enhanced Stability:
The two emulsifiers form a robust interfacial film around fat droplets, reducing coalescence and improving freeze-thaw stability in dairy and frozen desserts.

Extended Shelf Life:
GML's antimicrobial effect adds an extra layer of protection, particularly beneficial for natural or clean-label formulations.

Applications in Food and Cosmetic Formulations

The GML–Polysorbate combination is popular across several industries:

Food Industry: Used in coconut milk, flavored emulsions, and whipped toppings to improve dispersion and stability.

Beverages: Helps maintain uniform distribution of oils, flavors, and clouding agents.

Cosmetics and Personal Care: Provides stable emulsions in lotions, creams, and cleansers with a light, non-greasy feel.

Pharmaceuticals: Ensures homogeneity in suspensions and topical formulations.

emulsifiers-for-whipped-toppings

Choosing the Right Ratio of GML and Polysorbates

The optimal ratio depends on the product type and oil-water ratio. Typically:

Food emulsions: 1–3% total emulsifier, with GML: Polysorbate ratios between 1:2 and 1:4.

Cosmetic creams: 2–5% total emulsifier, adjusted based on desired viscosity and texture.

Formulators often experiment with different HLB targets to achieve the ideal combination for specific ingredients or processing conditions.

Why This Combination Supports Clean-Label Trends?

Both GML and Polysorbates are GRAS (Generally Recognized As Safe) and accepted worldwide for food and cosmetic use. GML, being derived from natural fatty acids, supports the growing demand for clean-label and sustainable emulsifiers without compromising functionality. While Polysorbates are synthetically produced, their well-established safety profile and global regulatory acceptance align with clean-label’s focus on transparency and low risk.

Conclusion

Glyceryl monolaurate (GML) combined with polysorbate can be used in foods, beverages, cosmetics, and pharmaceuticals. Balancing the oil and water phases, improving product stability, and extending shelf life.

Chemsino is a trusted supplier of food additives, offering no minimum order quantity for all our products. Contact us today for free samples or technical guidance.

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: What Are E475, E476, and E477 Emulsifiers in Food?

24 2025 Oct

Related Blog

A Complete Guide to Food Grade Polysorbate 80

15 Jul 2024

Food grade Polysorbate 80 is a common non-ionic surfactant and emulsifier widely used in the food industry. In this blog post, we primarily introduce food-grade Polysorbate 80 and its various applications.

GMS vs. GML: Key Differences, Functions, and Applications

10 Mar 2025

Glyceryl Monostearate (GMS) and Glyceryl Monolaurate (GML) are significant food emulsifiers in the food production. While both serve as emulsifiers, stabilizers, and functional additives, their differences in fatty acid composition, functionality, and applications make them suitable for different industries. Today, we will explore the key differences, benefits, and applications of GMS and GML emulsifiers.

Cake Premix vs. Cake Concentrate vs. Cake Gel

18 Dec 2024

In the modern baking industry, cake premix, cake concentrate, and cake gel are important ingredients in cake production. They can improve production efficiency, ensure product consistency, and enhance cake texture. While all three are used in cake preparation, they serve different functions and have unique applications.