Glyceryl Monostearate, Glycerol Monostearate, Monostearin, Monoglyceride, GMS, GMS90, E471, 123-94-4, 31566-31-1, 11099-07-3, 342394-34-7

Glyceryl Monostearate, Glycerol Monostearate, Monostearin, Monoglyceride, GMS, GMS90, E471, 123-94-4, 31566-31-1, 11099-07-3, 342394-34-7

GLYCERYL MONOSTEARATE (GMS - E471)

PRODUCT IDENTIFICATION INFORMATION

CHEMICAL STRUCTURE

Glyceryl Monostearate Structure:

        O
        ||
    CH₂—O—C—(CH₂)₁₆—CH₃
    |
    CH—OH
    |
    CH₂—OH

Structure Description:

• Ester formed by the reaction of glycerol and stearic acid.

• Contains one stearic acid (C18:0) fatty acid chain attached to the glycerol backbone.

• Monoglyceride (monoester of glycerol).

• Hydrophilic (glycerol - OH groups) and lipophilic (long carbon chain) regions.

• Non-ionic surfactant and emulsifier.

SECTION 1: CHEMICAL IDENTITY AND DESCRIPTION

SECTION 2: PHYSICAL AND CHEMICAL PROPERTIES

SECTION 3: GMS (E471) vs OTHER EMULSIFIERS

SECTION 4: MECHANISM OF ACTION

SECTION 5: PRODUCTION PROCESS

Industrial Production Method (Esterification/Transesterification):

Process Flow:
Glycerol + Triglycerides (Vegetable/Animal Fats) → Catalyst → Transesterification/Esterification (220-250°C) → Mono- & Diglyceride Mixture → Distillation → Cooling → Flaking/Granulation → Final Product

Step-by-Step Description:

Method 1: Glycerolysis (Transesterification)

• Triglycerides (from vegetable oils such as soybean, palm, or sunflower) are reacted with glycerol at high temperature (220-250°C).

• Reaction occurs in the presence of an alkaline catalyst (e.g., NaOH, Ca(OH)₂).

• The reaction produces a mixture of mono-, di-, and triglycerides.

• The mixture is distilled under vacuum to remove excess glycerol.

• Mono- and diglycerides are separated and purified.

• Product is cooled, solidified, and flaked/granulated.

Method 2: Direct Esterification

• Glycerol is directly esterified with stearic acid at high temperature.

• Acid catalyst is used.

• Water is removed during the reaction.

• The product is purified by distillation.

Important Notes:

• Standard GMS contains 40-50% monoglyceride.

• GMS 90 contains ≥ 90% monoglyceride (high-purity grade).

• The source of fat (vegetable or animal) determines halal/vegan status.

• Common vegetable sources: soybean, palm, sunflower, rapeseed.

SECTION 6: FUNCTIONAL PROPERTIES

SECTION 7: MAIN APPLICATION AREAS

SECTION 8: SAMPLE FORMULATIONS

Tahini Helva Oil Separation Preventive Blend:

Instructions: Add GMS and STS to the oil phase during processing; Emulsify at 50-60°C; Combine with sugar and tahini; Mix thoroughly; Cool and mold.

Ice Cream Stabilizer/Emulsifier Blend:

Instructions: Add GMS during blending/homogenization; Prevents ice crystal formation; Improves creaminess and overrun.

SECTION 9: QUALITY SPECIFICATIONS

SECTION 10: TOXICOLOGICAL PROFILE

SECTION 11: GHS CLASSIFICATION AND LABELING

GHS Classification (in accordance with CLP and UN GHS):

Signal Word: None (Not classified as hazardous)

Hazard Pictograms: None

NFPA 704 Hazard Classification:

SECTION 12: PRECAUTIONARY STATEMENTS (P-CODES)

SECTION 13: FIRST AID MEASURES

SECTION 14: FIREFIGHTING MEASURES

SECTION 15: STORAGE AND SHELF LIFE

SECTION 16: PACKAGING OPTIONS

SECTION 17: TRANSPORT INFORMATION

SECTION 18: REGULATORY STATUS

SECTION 19: OTHER NAMES AND SYNONYMS

SECTION 20: SUMMARY TABLE

SECTION 21: CRITICAL WARNINGS AND BEST PRACTICES

CRITICAL WARNINGS:

• GRAS Status: FDA GRAS (21 CFR 184.1505); EFSA approved (E471); Safe for food, pharmaceutical, and cosmetic use.

• Very Low Toxicity: LD50 > 10,000 mg/kg; Non-irritating to skin.

• W/O Emulsifier: Water-in-oil (W/O) emulsifier with HLB ~3.6 – 4.2.

• Conditional Halal/Vegan: Source-dependent; Must verify source with supplier.

• Hygroscopic: Absorbs moisture from air; Store in tightly closed containers.

• Combustible: Keep away from open flames and high heat.

• Heat Sensitive: May decompose at elevated temperatures (>200°C).

• Helva Critical: Essential for tahini helva production to prevent oil separation.

• Most Common Emulsifier: Most widely used food emulsifier globally.

BEST PRACTICE RECOMMENDATIONS:

• Food Industry (Helva): Essential for tahini helva to prevent oil separation; Dosage: 0.2-0.5%; Use in combination with E492 and E322 for optimal performance; Add to oil phase at 50-60°C.

• Food Industry (Ice Cream): Use as emulsifier and stabilizer; Dosage: 0.2-0.5%; Prevents ice crystal formation; Improves creaminess and overrun; Add during homogenization.

• Food Industry (Chocolate, Margarine): Use as emulsifier and crystal modifier; Dosage: 0.2-1.0%; Prevents fat bloom; Stabilizes oil-water emulsions.

• Cosmetics: Use as emulsifier and thickener; Dosage: 0.5-5%; Dissolve in oil phase; Suitable for creams, lotions, moisturizers.

• Pharmaceutical: Use as binder, emulsifier, and coating agent; Dosage: 0.5-3%; Tablets, capsules, ointments.

• Handling: Use at room temperature; Warm gently if solidified; Use appropriate mixing systems for dispersion.

• Personal Protective Equipment: Chemical-resistant gloves, safety goggles, protective clothing (minimal risk).

• Hygiene: Wash hands after handling; Maintain good industrial hygiene.

• Storage: Store in tightly closed, moisture-proof containers; Store in cool, dry, well-ventilated area; Protect from light and heat; Avoid exposure to air and moisture; Opened containers must be resealed immediately; Shelf life: 24-48 months under proper conditions.

• Spill Management: Sweep or vacuum and place in suitable sealed container; Avoid dust formation; Do not allow entry into drains or waterways.

• Disposal: Dispose of in accordance with local, regional, and national regulations; Non-hazardous waste; Can be incinerated in compliance with regulations.

DETECTION METHODS:

GMS (E471) vs OTHER EMULSIFIERS FOR HELVA COMPARISON:

LEGAL DISCLAIMER:
The information provided in this document is based on our current knowledge and experience and is presented in good faith. However, as all conditions of use are beyond our control, it does not constitute a binding specification or warranty. This Technical Data Sheet is for informational purposes only. Users are responsible for testing the suitability for their own applications and for complying with all local, regional, and national regulations. For complete safety, storage, use, handling, waste, and regulatory compliance information, please refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. The Halal, Kosher, and Vegan status of GMS depends on the source of the fats/oils used. Verify source information with your supplier to ensure dietary compliance.