Glycerol Monostearate (E471)

Glycerol Monostearate

Glycerol monostearate is an emulsifier derived from reacting glycerol with stearic acid, functioning as a surfactant that stabilizes oil-water interfaces. In the food industry, it prevents fat separation in emulsions, improves bread softness by complexing starch, and enhances aeration in whipped products while extending shelf life through moisture control and anti-staling effects.

Food Industry Applications

• Bakery products: Complexes with amylose in bread dough to delay staling, maintaining softness and volume for extended shelf life in sliced breads and rolls.

• Ice cream, frozen desserts: Stabilizes fat globules and air cells during freezing and storage, preventing ice crystal growth and ensuring smooth, creamy texture.

• Margarine, spreads: Improves emulsion stability in low-fat spreads, preventing oil separation and providing smooth spreadability at refrigeration temperatures.

• Whipped toppings, creams: Enhances foam stability and overrun in aerosol whipped creams by reducing air bubble coalescence during shaking and dispensing.

• Confectionery, chocolates: Prevents fat bloom in compound coatings by controlling polymorphic crystal formation for glossy appearance and snap.

Other Industry Applications

In the cosmetics industry, acts as an emulsifier in creams and lotions for stable oil-water phases; in the plastics industry, serves as a lubricant and anti-static agent in processing; in the textiles industry, provides softening and anti-wrinkle properties in fabric finishing.