Ice Cream Food Emulsifier Glycerol Monostearate Gms Powder Distilled Monoglyceride GMS E471
Brand Name:OEM/Renze
Certification:ISO, COA
Model Number:Food Grade
Minimum Order Quantity:1000 kilograms
Place of Origin:Zhejiang, China
Price:USD$2-5/kilograms
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Product Details
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Product Details
1. Product Description
Enhance the texture and stability of your ice cream with Renze GMS
Powder, a high-purity distilled monoglyceride (DMG). Our food-grade
E471 emulsifier ensures superior aeration, reduced ice crystal
formation, and a rich, creamy mouthfeel—perfect for commercial ice
cream production. Trust Renze for consistent quality and
performance in dairy applications.
2. Product Specification
| Parameter | Specification | Test Method |
|---|---|---|
| Product Name | Glyceryl Monostearate (Distilled Monoglyceride, GMS) | — |
| CAS No. | 123-94-4 | — |
| E Number | E471 | — |
| Appearance | White to cream-colored fine powder/flakes | Visual inspection |
| Purity (Monoglyceride Content) | ≥90% (Distilled grade) | GB 15612 / ISO 20846 |
| Free Glycerol | ≤1.0% | AOCS Ca 14-56 |
| Free Fatty Acids (as Oleic Acid) | ≤2.5% | AOCS Ca 5a-40 |
| Melting Point | 54–64°C (129–147°F) | ASTM D127 |
| Iodine Value | ≤3.0 g I₂/100g | AOCS Cd 1-25 |
| Acid Value | ≤6.0 mg KOH/g | ISO 660 |
| Saponification Value | 150–170 mg KOH/g | ISO 3657 |
| Moisture Content | ≤2.0% | Karl Fischer (ISO 8534) |
| Heavy Metals (as Pb) | ≤10 ppm | ISO 17294-2 (ICP-MS) |
| Arsenic (As) | ≤3 ppm | ISO 17294-2 |
| Lead (Pb) | ≤2 ppm | ISO 17294-2 |
| Microbiological Standards | Total Plate Count ≤1000 CFU/g, Yeast/Mold ≤100 CFU/g, Salmonella Absent | ISO 4833, ISO 21527 |
| Storage Conditions | Cool, dry place (<25°C), sealed packaging | — |
| Shelf Life | 24 months |
3. Product Application
Ice Cream & Frozen Desserts – Enhances creaminess, reduces ice
crystals, and improves melt resistance.
Bakery Products (Cakes, Bread, Pastries) – Improves dough stability, volume, and softness.
Margarine & Spreads – Ensures smooth texture and prevents oil separation.
Whipped Cream & Toppings – Stabilizes foam structure for better aeration.
Confectionery (Chocolate, Candies) – Controls fat bloom and improves consistency.
Dairy Products (Yogurt, Creamers) – Enhances mouthfeel and emulsion stability.
Instant Powders (Coffee Creamers, Milk Replacers) – Improves dispersibility and solubility.
Bakery Products (Cakes, Bread, Pastries) – Improves dough stability, volume, and softness.
Margarine & Spreads – Ensures smooth texture and prevents oil separation.
Whipped Cream & Toppings – Stabilizes foam structure for better aeration.
Confectionery (Chocolate, Candies) – Controls fat bloom and improves consistency.
Dairy Products (Yogurt, Creamers) – Enhances mouthfeel and emulsion stability.
Instant Powders (Coffee Creamers, Milk Replacers) – Improves dispersibility and solubility.
Q&A
Technical & Functional Insights
Q1: How does GMS improve ice cream texture at a molecular level?
A1: GMS acts as an emulsifier, reducing interfacial tension between
fat and water phases. This stabilizes air bubbles during whipping,
creating a smoother, creamier texture while minimizing ice crystal
growth for a finer mouthfeel.
Q2: Can AI-driven formulation optimize GMS dosage in bakery
products?
A2: Yes! Machine learning models can analyze dough rheology and
crumb structure to predict the ideal GMS concentration (typically
0.3–0.5% by weight) for maximal softness and shelf life.
Compliance & Safety
Q3: Does Renze GMS comply with plant-based/vegan food standards?
*A3: Absolutely. Our GMS is derived from vegetable sources (non-GMO
options available) and meets EU/US vegan certifications, making it
suitable for dairy-free ice creams and baked goods.*
Q4: How does GMS compare to synthetic emulsifiers like
polysorbates?
A4: GMS is a natural monoacylglycerol with GRAS status, offering
cleaner labeling (E471) and similar functionality without potential
off-flavors associated with synthetic alternatives.
Innovation & Trends
Q5: Could GMS enable low-fat/high-protein ice cream formulations?
*A5: Yes! GMS compensates for fat reduction by enhancing
protein-water binding, mimicking the creamy texture of full-fat
products—key for trending "healthier indulgence" categories.*
Q6: How might predictive analytics streamline GMS supply chains for
manufacturers?
A6: AI-powered demand forecasting can align GMS inventory with
seasonal production peaks (e.g., summer ice cream demand), reducing
waste and ensuring just-in-time delivery.
Troubleshooting
Q7: Why does my cake with GMS have uneven volume?
*A7: Check dispersion! GMS must be evenly blended into dry
ingredients. AI-assisted mix-time optimization can prevent clumping
and ensure uniform aeration.*
Q8: Can GMS replace eggs in gluten-free baking?
*A8: Partially. While GMS improves emulsification, eggs provide
structure. Combine GMS (0.2–0.4%) with hydrocolloids (e.g., xanthan
gum) for best results in egg-free recipes.
Ice Cream Food Emulsifier Glycerol Monostearate Gms Powder Distilled Monoglyceride GMS E471
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