Jiaxing Renze Import & Export Co., Ltd
| Product name | Glyceryl Monostearate |
| Appearance | White Powder |
| Grade | Food Grade |
| Type | Emulsifiers |
| Application | Ice Cream, Bakery |
| Instruction for use | Food industry, ice cream |
| CAS No. | 31566-31-1 |
| Shelf Life | 24 months |
| Storage Type | Store in a cool and dry place(not more than 25℃) |
| Shelf life | 2 years |
| Place of Origin | Zhejiang, China |
| Brand Name | OEM/Renze |
| Model Number | Food Grade |
| Certification | ISO, COA |
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Product Specification
| Product name | Glyceryl Monostearate | Appearance | White Powder |
| Grade | Food Grade | Type | Emulsifiers |
| Application | Ice Cream, Bakery | Instruction for use | Food industry, ice cream |
| CAS No. | 31566-31-1 | Shelf Life | 24 months |
| Storage Type | Store in a cool and dry place(not more than 25℃) | Shelf life | 2 years |
| Place of Origin | Zhejiang, China | Brand Name | OEM/Renze |
| Model Number | Food Grade | Certification | ISO, COA |
| High Light | Distilled Monoglyceride Food Emulsifiers ，GMS Food Emulsifiers ，E471 glycerol monostearate gms powder | ||
| 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 |
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.
Company Details
Business Type:
Manufacturer,Distributor/Wholesaler,Importer,Exporter,Trading Company,Seller
Total Annual:
5000000-10000000
Employee Number:
50~100
Ecer Certification：
Verified Supplier
Jiaxing Renze Import & Export Co., Ltd. is a professional cocoa powder manufacturer and TOP 10 supplier of food ingredients in China. With the major objective to offer food raw materials and food ingredients for diversifying the production and bringing it up to the standards of the... Jiaxing Renze Import & Export Co., Ltd. is a professional cocoa powder manufacturer and TOP 10 supplier of food ingredients in China. With the major objective to offer food raw materials and food ingredients for diversifying the production and bringing it up to the standards of the...
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