Glycerol monostearate

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Not to be confused with glycol monostearate.
Glycerol monostearate
GlycMonoStear-PlainSVG.svg
Identifiers
Abbreviations GMS
CAS number 123-94-4 YesY
PubChem 24699
ChemSpider 23095 YesY
KEGG D01947 YesY
ChEMBL CHEMBL255696 YesY
Jmol-3D images Image 1
Properties
Molecular formula C21H42O4
Molar mass 358.56 g mol−1
Appearance White to yellowish solid
Density 0.97 g/cm3
Melting point 58 to 59 °C (136 to 138 °F; 331 to 332 K)
Boiling point 238 to 239 °C (460 to 462 °F; 511 to 512 K)
Solubility in water Insoluble
Hazards
Flash point 230 °C (446 °F) (open cup)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 YesY (verify) (what is: YesY/N?)
Infobox references

Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier.[1] GMS is a colorless, odorless, and sweet-tasting flaky powder that is hygroscopic. It is a glycerol ester of stearic acid. It occurs naturally in the body as a by-product of the breakdown of fats, and is also found in fatty foods.

GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products.[2]

GMS is largely used in baking preparations to add "body" to the food. It is responsible for giving ice cream and whipped cream its smooth texture. It is sometimes used as an anti-staling agent in bread.

Compendial status[edit]

References[edit]

  1. ^ Jens Birk Lauridsen (1976). "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application". Journal of the American Oil Chemists' Society 53 (6): 400–407. doi:10.1007/BF02605731. 
  2. ^ Glycerol monostearate Cheminfo
  3. ^ The British Pharmacopoeia Secretariat (2009). "Index, BP 2009". Retrieved 18 March 2010.