How the Purity of Glycerol Monostearate Affects Performance in Foods

Date:2026-02-02

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Glycerol monostearate (GMS, E471) is a widely used food emulsifier. Its purity affects functional properties such as emulsification, texture improvement, and stability enhancement, which in turn impact the final product.

This blog explains what GMS purity means, how it influences food performance, and how to pick the right purity grade for your formulations.

Understanding GMS Purity

GMS purity refers to the proportion of monoglycerides relative to the total mono- and diglycerides in the product. Commercial GMS is available in various purity grades:

GMS 40% – Standard monoglycerides for general bakery and spreads

GMS 52% / 60% – Blended grades for intermediate performance

GMS 90%+ / Distilled Monoglycerides (DMG) – High-purity GMS for precise emulsification and fat crystallization control

Purity is influenced by raw materials, esterification processes, and molecular distillation. Higher-purity GMS contains more active monoglycerides, offering predictable functional performance and consistent behavior in complex formulations.

How Purity Impacts Functional Performance in Foods

1. Emulsification Efficiency

High-purity GMS emulsifier contains a higher proportion of monostearate molecules, which are the primary active components for emulsifying fat and water phases.

High-purity GMS (≥90%) forms more uniform and stable emulsions, improving creaminess, texture, and shelf life.

GMS 90 in cake

Lower-purity GMS may contain more di- and triglycerides, free fatty acids, or residual glycerol, which can reduce emulsification efficiency and lead to coarser texture or phase separation.

2. Fat Crystallization and Texture

GMS E471 also acts as a structuring agent by influencing fat crystal formation:

Purified GMS supports controlled fat crystallization, giving products like bakery shortenings, chocolate, and margarine consistent plasticity, spreadability, and mouthfeel.

Impure GMS may cause uneven fat crystal networks, resulting in grainy textures, poor aeration, or oil separation during storage or baking.

3. Heat and Processing Stability

Food manufacturing often involves high-temperature processes like mixing, baking, or extrusion.

High-purity GMS maintains functional stability under heat, ensuring reliable emulsification and fat structuring.

Lower-purity GMS emulsifier may decompose or lose functionality more quickly, affecting dough machinability, cream stability, and finished product quality.

4. Shelf Life and Product Consistency

Purity directly impacts the long-term stability of food products:

Products made with high-purity GMS exhibit better moisture retention, reduced syneresis, and stable texture over time.

Lower-purity GMS can contribute to faster staling in baked goods and uneven texture in creams or fillings.

GMS E471 in bread

5. Regulatory and Labeling Considerations Related to GMS Purity

The purity of GMS not only affects functionality but also influences regulatory compliance and labeling:

Consistent composition: High-purity GMS ensures that the amount of active monostearate is predictable, which directly impacts emulsification, texture, and shelf life.

Quality assurance: Regulatory authorities often require COA and specification documentation; purer GMS simplifies verification of functional performance in foods.

Clean-label and dietary claims: Plant-based, high-purity GMS supports vegetarian, vegan, or “clean-label” claims while ensuring the product performs as expected.

Choosing the Right GMS Purity Level

Selecting the right purity of glycerol monostearate (GMS) is key to consistent performance in food applications. The ideal grade depends on product type, processing, and desired functionality.

Considerations:

Application:

Bakery: High-purity GMS improves dough conditioning, aeration, and crumb softness.

Dairy & Spreads: Ensures stable emulsions, creaminess, and moisture retention.

Confectionery: Prevents fat bloom, giving smooth, uniform texture.

Performance Needs: Higher purity supports stability under heat, shear, or freezing; lower-purity grades work for simple emulsions.

Cost vs Benefit: Higher-purity GMS may cost more but delivers better consistency, shelf life, and sensory quality.

Supplier Reliability: Choose reputable suppliers for consistent batch quality and certifications.

Carefully matching GMS purity to your product ensures optimal emulsification, texture, and overall food quality.

Conclusion

High-purity glyceryl monostearate (GMS) can improve emulsification, fat crystallization, texture, and shelf life, while lower-purity grades are suitable for general purposes. By selecting the appropriate purity grade and using it in combination with other emulsifiers when needed, manufacturers can achieve stable and reliable quality and longer shelf life in products such as baked goods, chocolate, and frozen desserts.

Chemsino is a certified supplier and manufacturer of glycerol monostearate, offering GMS 40, 52, 60; high-purity distilled monoglycerides; and monoglycerides in various forms. Please feel free to contact us for more details.

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