Office :
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Glyceryl Mono Stearate (G.M.S.)
The modern food additive
G.M.S. Is a well known emulsifying agent which is
extensively used by the modern food stuffs industries.
It contains both water & oil soluble groups in one
molecule. This characteristic structure enables is to be a
very effective emulsifier. Another important advantage
to G.M.S. is high nutritive value. It is non toxic &
therefore very suitable for use in food formulation. It
belongs to the class of non inoic emulsifiers.
G.M.S. is manufactured by Liberty Chemicals in
different grades Viz. SE & NSE.
| SPECIFICATION OF G.M.S. |
|---|
| GLYCERYL MONO STEARATE (SE) | |
|---|---|
| Appearance | Creamish powder / flakes |
| Acid Value | 3 max. |
| Iodine Value | 3 max. |
| Alpha mono Glyceride Content | 40% min. |
| Saponification Value | 140-155 |
| Melting Point | 58 to 600C |
| Moisture | 1% max. |
| Free Glycerine Content | 6 to 7% |
| Ph of 3% emulsion | 8 to 9.5 |
| Arsenic content as As | Nil |
| Lead Content | 10 PPM max. |
Applications
Baking Auxiliary
The Method of incorporation is to make a stock mixture of G.M.S. SE in water in the following manner:
i) Heat 6 liters of water to boiling point.
ii) Add 1 kg. Of G.M.S. SE with mechanical agitation.
iii) Stirr the solution till the powder dissolve completely.
iv) Allow the solution to cool.
v) The thick pest which is formed is ready for use.
Tests have shown that where a baker is adding fat in
lump form to the dough, the amount of fat used can be
reduced by more than 50%. Thus the use of G.M.S. SE
itself gives loaf a much improved quality at a reduced
cost to the baker.
G.M.S SE improve all types of cakes. The optimum
concentration to be used will depend on the receipt. But
in most cases about 3-4% on the weight of flour is
adequate. In cake manufacture 6 liters of water is
heated to boiling, heating is discontinued, then 1 kg.
G.M.S SE Flakes added & mixed in with a hand paddle
or mechanical agitator for several minutes. The mixture
is allowed to cool to room temperature & is than ready
for use. It is suggested that since no preservative is
added, only sufficient should be made up at a time. The
best results are obtained when added to the milk, or
eggs & mixed on the fast speed.
G.M.S. SE give cakes of good volume. They are more
tender & keep their freshness longer.
G.M.S. SE in Biscuit
GMS is suggested as an emulsifier in producing high quality Biscuits.
Due to GMS, fat disperses uniformly in the dough and hence GMS improves the
release of the dough from the moulds and cutters to achieve well-shaped biscuits without any distorted edges. It can
help to reduce consumption of egg yolk or fat used in making biscuits, thus achieving economy.
0.4 to 0.5% of GMS by weight of flour should be added durng the dough mixing after preparing an emulsion
(1.6) in hot water.
G.M.S. in Ice Cream
G.M.S. SE heightened the impression of creaminess on the palate. If the Ice Cream is frozen
hard G.M.S. SE is indispensable for preventive fat separation. If frozen soft it is
equally indispensable if very fine air particles are to be retained with a high over-run.
In the manufacture of Ice Cream, G.M.S. SE is added to the milk preferably in the form of 5-10% dispersion in
water. For making this dispersion it is advised to use water of 700 C. Quantity to be added is 0.2-0.3% of
G.M.S. SE calculated on milk-weight.
The ingredients are mixed together in the usual manner in the pasturiser & the temperature raised to
either 650 C or 710 C. G.M.S. SE ensure the even dispersion of fat & solids & prevents the development of
ice crystals in the finished ice Cream which thus retains a creamy smooth texture.
G.M.S. in Chewing Gum
G.M.S. is a very useful softening agent for Chewing gum. It reduces the viscosity of
the blend to desirable consistency & improves texture. 0.1 to 0.2% is needed for the purpose.
G.M.S. in Margarine
Margarine consists of an aqueous phase dispersed into oil/fat as a continuous phase.
In margarine, it is necessary to stabilize the liquid emulsion before crystallization to secure a
homogenous product and to achieve a finely dispersed and stable water distribution. So that consistency
and shelf-life can be improved.
GMS as an emulsifier reduces the interfacial tension between oil and water surfaces resulting in a stable
emulsion.
Suggested use level is 0.5% on the total weight to be added with the oils at 600 C min. to ensure complete
dispersion. Since GMS is fat soluble and has a higher melting point than the fat blend in which it is used. GMS
is dissolved in the fat blend by heating 1 part of GMS with 5 parts by 5-100C.
GMS can be also used in combination with soya lecithin. The use of soya lecithin increases the solubility
of GMS so if lecithin is used, it is added together with GMS. After complete melting and agitation, the solution
mix is added to the remaining melted fat blend during agitation. During emulsification the water droplets,
which are formed when water is added to oil during agitation, will come in close contact with oil containing
GMS. This results in a coating of the water droplets with GMS. During increased shear stress, particularly in the
tube chiller, less energy is then required to divide the water droplets further and hence water dispersion is
improved by using GMS.
- GMS provides a smooth mouth-feel and improves spreading properties.
- The water present in margarine tends to "Sweat out" after being packed and stored. GMS emulsifies this water and stabilizes it in the fat of the margarine.
- Because of homogeneous emulsion, GMS functions as anti-spattering agent during frying operation.
G.M.S. in Peanut Butter
Peanut Butter contains approximately 50% Peanut Oil compended in Peanut fibres.
On standing peanut oil separates from the fibre. The separated oil impairs the product's
appearance and palatability.
GMS can be added to crystalize part of the free oil during processing and thus
prevent the oil and peanut fibres from separating during storage.
Other benefits obtained by adding GMS to Peanut Butter are:
- Improved oil stability:
- Glossy Appearance:
- Excellent Spreadability over a wide temperature range:
- Versatility in production:
- Improved palatability:
- Suggested use level of GMS is approx. 1 to 2.5%:
G.M.S. in Baker's Yeast
In the manufacture of yeast, water tends to sweat and leave
a dry, crumbly cake that is difficult to cut. Addition of 0.1%
GMS to the yeast in the last mixing operation results in a
clean cutting product which is whiter in appearance and does
not sweat. Usually 1 kg of 10% water dispersion of GMS
is used per 100 kg. of yeast. The 10% dispersion is
made by adding 1 kg. of GMS to 9 kgs. of water at 900 C
and stirring till it forms a smooth creamy paste on cooling.
GMS also improves cutting, handling and wrapping
operations and gives a better appearance to the yeast.