Glycerol monostearate

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Not to be confused with glycol monostearate.
Glycerol monostearate
Structural formula of glycerol monostearate
Space-filling model of the glycerol monostearate molecule
Names
IUPAC name
2,3-Dihydroxypropyl octadecanoate
Other names
Glyceryl monostearate
Glycerin monostearate
Monostearin
Identifiers
Abbreviations GMS
123-94-4 YesY
ChEMBL ChEMBL255696 YesY
ChemSpider 23095 YesY
Jmol-3D images Image
KEGG D01947 YesY
PubChem 24699
Properties
C21H42O4
Molar mass 358.56 g·mol−1
Appearance White to yellowish solid
Density 0.97 g/cm3
Melting point 58 °C (136 °F; 331 K)
Boiling point 238 °C (460 °F; 511 K)
Insoluble
Hazards
Flash point 230 °C (446 °F) (open cup)
Except where noted otherwise, data is given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 YesY verify (what isYesY/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" (PDF). Retrieved 18 March 2010.