The global Glyceryl Monostearate (GMS) powder market was valued at USD 5 billion in 2023 and is projected to reach USD 8.16 billion by 2030, growing at a CAGR of 8.5% from 2024 to 2030. This growth reflects the increasing demand for GMS as a versatile food additive used to improve the texture, consistency, and shelf life of various food products. This article provides a detailed exploration of GMS, including its chemical composition, functionalities in different food categories, safety regulations, potential health concerns, and common food products that contain it.
Chemical Composition of Glyceryl Monostearate (GMS)
Glyceryl monostearate (GMS), also known as glycerol stearate or monostearin, is an organic molecule classified as a monoglyceride. It is formed by the esterification of glycerol with stearic acid, a long-chain fatty acid commonly found in animal and vegetable fats. The chemical formula for GMS is C21H42O4. GMS typically appears as a white or cream-colored, hard, waxy solid or greasy powder, flakes, or beads.
GMS is defined as a mixture of mono-, di- and triglycerides of stearic and palmitic acids. It contains not less than the equivalent of 35.0% of monoglycerides, calculated as C20H40O4, and not more than the equivalent of 6.0% of free glycerol. GMS exists as a mixture of monoacylglycerols, primarily monostearoylglycerol, along with varying amounts of di- and triacylglycerols. The European Pharmacopoeia (Ph. Eur) distinguishes different grades of GMS (Type I, II, and III) based on their fatty acid composition. It is important to note that the terms “glyceryl monostearate” and “mono- and diglycerides” or “E471” are used to describe several esters of long-chain fatty acids.
Different types of GMS are available, each with a varying percentage of monostearate:
- GMS 40: Contains approximately 40% monostearate and is often used as an emulsifier in food and cosmetic applications.
- GMS 52: Contains around 52% monostearate and is commonly used in baking as an emulsifier and stabilizer, particularly in bread and cake mixes.
- GMS 60: Contains about 60% monostearate and is versatile, used in various food products for emulsification and texture improvement.
- GMS 90: Contains around 90% monostearate. This type is highly pure and is typically used in food and pharmaceuticals. GMS 90 is also known as DGM (distilled glycerol monostearate).
The number associated with each type (40, 52, 60, 90) indicates the percentage of monostearate present in the GMS…source product formulation.
Glyceryl Stearate vs. Glyceryl Stearate Citrate
While both Glyceryl Stearate (GMS) and Glyceryl Stearate Citrate are used in the food and cosmetic industries, they have different chemical compositions and functionalities. Here’s a comparison:
| Feature | Glyceryl Stearate (GMS) | Glyceryl Stearate Citrate |
| Formula | C21H42O4 | C27H48O10 |
| Molecular Weight | 358.563 g·mol−1 | 532.7 g/mol |
| Primary Function | Emulsifier, stabilizer, thickener | Stabilizing ingredient in cosmetics |
| Suitable for | All skin types | All skin types |
Role and Function of GMS in Food Products
GMS is a versatile food additive with a wide range of functionalities. It acts as an emulsifier, stabilizer, thickening agent, and contributes to enhancing texture, mouthfeel, and extending shelf life. It is also used as a hydration powder in exercise formulas.
Emulsification Properties
As an emulsifier, GMS facilitates the stable blending of ingredients that typically do not mix well, such as oil and water. It achieves this by reducing the surface tension between the two phases, preventing separation and creating a uniform and consistent product. This property is crucial in foods like ice cream, whipped cream, and salad dressings, where a smooth, homogeneous texture is desired. For example, in chocolate, GMS serves as an emulsifier, ensuring a smooth dispersion of flavor oils and preventing the separation of cocoa solids and cocoa butter, ultimately improving texture and quality. The effectiveness of an emulsifier like GMS can often be characterized by its HLB value, which indicates its relative affinity for oil and water.
Stabilizing Effects
GMS acts as a stabilizer in various food products by preventing the separation of ingredients and maintaining their desired consistency. In ice cream, for example, it helps to prevent the formation of ice crystals, ensuring a smooth and creamy texture. In chocolate, it prevents fat bloom, maintaining its smooth texture and appearance.
Thickening Capabilities
GMS can also function as a thickening agent, increasing the viscosity of food products. This property is useful in products like sauces, gravies, and puddings, where a thicker consistency is desired.
Other Functionalities
In addition to its primary roles, GMS also exhibits other functionalities in food products:
- Anti-staling agent: In baked goods, GMS slows down the retrogradation of starch, which is the process that causes bread to become stale. This helps to extend the shelf life of bread and other baked goods.
- Anti-caking agent: GMS prevents powdery ingredients from clumping together, ensuring that they remain free-flowing. This is particularly useful in products like cake mixes, instant hot chocolate powder, and grated cheese.
- Protective coating: GMS can be used as a protective coating for hygroscopic powders, preventing them from absorbing moisture from the air.
Functionalities in Different Food Categories
GMS is used as an emulsifier, stabilizer, anti-staling agent, anti-caking agent, and foaming agent.
| Food Category | Functionalities | Examples |
| Bakery | Emulsifier, stabilizer, anti-staling agent, dough conditioner | Improves dough handling, increases volume, creates a fine and even crumb structure in cakes and bread, making them softer. |
| Confectionery | Emulsifier, stabilizer, anti-bloom agent | Prevents fat bloom in chocolate, contributes to a smoother texture. |
| Dairy | Emulsifier, stabilizer, thickener | Prevents crystallization in ice cream, improves creaminess, acts as a stabilizer. |
| Processed Foods | Emulsifier, stabilizer, thickener | Improves emulsification and texture in soups, sauces, and dressings. |
| Meat Products | Emulsifier, stabilizer, texture enhancer | Improves texture, increases shelf life, and prevents fat separation in sausages and hot dogs. |
Safety Regulations and Approvals for GMS in Food
GMS is generally recognized as safe (GRAS) for use in food by regulatory authorities in many countries, including the United States Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). The FDA has affirmed glycerol 1-stearate as GRAS.
The Codex Alimentarius, an international food standards organization, has established an acceptable daily intake (ADI) of “not limited” for mono- and diglycerides, including GMS. This means that no specific upper limit for GMS intake has been set.
Labeling Requirements
While specific labeling requirements for GMS may vary depending on the country and the type of food product, it is generally required to be listed in the ingredient list of food products that contain it. This allows consumers to be aware of the presence of GMS and make informed choices about the foods they consume.
Potential Health Concerns or Side Effects Associated with GMS Consumption
GMS is generally considered safe for consumption. However, some potential side effects have been reported, including headaches, dizziness, bloating, nausea, vomiting, thirst, and diarrhea. These side effects are usually mild and occur when GMS is consumed in large amounts.
It is important to note that some studies have suggested a potential link between GMS consumption and increased internal exposure levels of certain phthalate esters, which are chemicals that can have adverse effects on male reproductive health. However, more research is needed to confirm these findings and determine the potential risks associated with GMS consumption.
Common Food Products that Contain GMS
GMS is a very common food additive used as an emulsifier, thickener, anti-caking agent, and preservative. Because it’s so versatile, you’ll find it in a wide range of processed food products.
- Baked goods (bread, cakes, cookies, pastries): GMS helps create a softer texture, improves moisture retention, and extends shelf life. Provides a consistent texture and helps with rise.
- Ice cream and frozen desserts: The most common place to find GMS. It prevents the formation of large ice crystals, resulting in a smoother, creamier texture and slower melting, acts as a stabilizer, helping maintain the airy structure.
- Chocolates and confectionery: GMS can improve the texture and gloss of chocolate. Helps create a smooth, non-grainy texture and prevents sugar crystallization.
- Meat products (sausages, hot dogs): Improves texture and binds ingredients together. Helps create a desirable texture.
- Processed foods (soups, sauces, dressings): GMS aids in emulsification and provides a smooth, spreadable texture.
Alternatives to GMS in Food Production
Several alternatives to GMS can be used in food production, depending on the specific application and desired functionality. Some common alternatives include:
- Enzymes: Enzymes like lipase, xylanase, and amylase can be used to improve the texture and shelf life of baked goods. For instance, lipase can be used to strengthen the dough and improve the volume of bread.
- Hydrocolloids: Hydrocolloids such as alginates, pectin, and methylcellulose can provide gelling or viscosity-increasing properties, making them suitable alternatives to GMS in certain applications. For example, alginates can be used as a stabilizer in ice cream and other frozen desserts.
- Lecithin: Lecithin, derived from soybeans or eggs, is a natural emulsifier that can be used as an alternative to GMS in some food products. It is often used in margarine and chocolate to improve texture and prevent separation.
- Sodium stearoyl lactylate (SSL): SSL is another common food emulsifier that can be used as an alternative to GMS, particularly in bakery applications where dough strengthening is required. It is known for its ability to enhance the gluten network in dough, improving its elasticity and gas retention.
Conclusion
Glyceryl monostearate (GMS) is a widely used food additive that plays a vital role in the food industry. Its diverse functionalities contribute significantly to improving the texture, consistency, and shelf life of a wide array of food products, enhancing the overall quality and consumer experience. GMS is generally recognized as safe for consumption and is found in numerous foods, from baked goods and ice cream to processed foods and meat products. While some potential health concerns have been raised, further research is needed to fully understand any associated risks. As a versatile and essential ingredient, GMS continues to be a crucial component in modern food production, meeting the demands of both manufacturers and consumers for high-quality and enjoyable food products. The widespread uses of emulsifiers like GMS demonstrate their importance in creating the food products we consume daily.
Sources
- European Pharmacopoeia (Ph. Eur)
- Codex Alimentarius
- U.S. Food and Drug Administration (FDA)
- EFSA Panel on Food Additives and Flavourings (FAF)