Glycerol Monostearate (GMS) exhibits excellent emulsification, dispersion, foaming, anti-foaming, anti-starching aging (anti-staling), and lipid control effects. It is widely used as an additive in candies, ice cream, pastries, and bread.
Chocolate, Confectionery, and Ice Cream:Prevents sugar crystallization and oil-water separation; enhances smoothness, texture, and gloss.
Margarine / Non-Dairy Whipping Cream:Stabilizes the emulsion, making the product soft, smooth, and delicate.
Bread, Biscuits, and Pastries:Improves organizational structure, increases volume, prevents staling, and extends shelf life.
Beverages:Prevents fat floating and protein sedimentation, significantly improving stability.
Infant Food:Suitable for use in baby foods and infant formula/infant complementary foods.
