Ice Cream Emulsifier: Glyceryl Monostearate E471

Glycerol Monostearate E471 (GMS) is a very important food emulsifier, also used as an emulsifier in cosmetics and pharmaceutical ointments. Its chemical structure is an organic compound obtained by the esterification reaction of C16-C18 long-chain fatty acids with glycerol. It can dissolve in hot organic solvents like ethanol, benzene, acetone, as well as mineral oils and fixed oils, with a melting point not lower than 58℃. Glycerol Monostearate E471 has both hydrophilic and lipophilic genes, possessing multiple functions such as wetting, emulsifying, and foaming.

Two Major Properties of Glycerol Monostearate E471 

Emulsifying Property

Glycerol Monostearate E471 is a white waxy flake or bead solid, insoluble in water, but can be dispersed in water after intense agitation with hot water, acting as an oil-in-water type emulsifier. Furthermore, due to its strong emulsifying ability, it can also serve as a water-in-oil emulsifier with an HLB value of 3.8~4.

Stability

Glycerol Monostearate E471 is a non-ionic surfactant, which does not ionize in water, ensuring exceptional stability. Its surface activity is not affected by electrolytes and is compatible with many types of surfactants.

Applications of Glycerol Monostearate E471 in the Food Industry

Due to its emulsifying, foaming, complexing, lubricating, anti-fogging, crystallization control, and defoaming properties, it is widely used in products such as food, pharmaceuticals, cosmetics, plastics, lubricants, textile softeners, and printing inks. Applications of Glycerol Monostearate E471 in the food industry include:

Ice Cream

Adding Glycerol Monostearate E471 to ice cream can first improve the stability and shape retention of the ice cream, preventing shrinkage and deformation during storage. Secondly, it improves the dispersibility of the mix, making fat particles fine and evenly distributed, thereby enhancing the stability of the emulsion, allowing for a homogenous mix. It also helps prevent or control the formation of large ice crystals, maintaining a delicate texture and feel of the ice cream. Moreover, it improves air incorporation, enhancing its foaming ability and expansion rate. It can also promote the interaction of fats and proteins, aiding in the control of fat coalescence.

Bread

Improves gluten elasticity, toughness, and gas retention; slows down bread staling; eliminates bread's hardening and loss of elasticity.

Margarine

Prevents water separation or oil bloom in margarine, and also prevents sedimentation and lump formation.

Glycerol Monostearate E471 can withstand high temperatures and does not easily degrade under high-temperature conditions, making it suitable for the production of various beverages. In the production processes of soy milk, peanut milk, and similar products, it enhances product dispersibility and solubility, prevents oil leaching, oxidation-induced rancidity, and extends the shelf life.