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Glycerol monostearatehow to dissolve glycerol monostearate, glycerol monostearate banned, glycerol monostearate vegan, glycerol monostearate solubility, glycerol monostearate e471, glycerol monostearate safety, glycerol monostearate in cosmetics, glycerol monostearate halal

Glycerol monostearate

Glycerol monostearate, commonly known as GMS, is a monoglyceride commonly used as an emulsifier in foods.[3] It takes the form of a white, odorless, and sweet-tasting flaky powder that is hygroscopic. Chemically it is the glycerol ester of stearic acid.


Contents

  • 1Structure, synthesis, and occurrence
  • 2Uses
  • 3See also
  • 4Compendial status
  • 5References

    Structure, synthesis, and occurrence

    Glycerol monostearate exists as three stereoisomers, the enantiomeric pair of 1-glycerol monostearate and 2-glycerol monostearate. Typically these are encountered as a mixture as many of their properties are similar.
    Commercial material used in foods is produced industrially by a glycerolysis reaction between triglycerides (from either vegetable or animal fats) and glycerol.[4]
    Glycerol monostearate occurs naturally in the body as a product of the breakdown of fats by pancreatic lipase. It is present at very low levels in certain seed oils.

    Uses

    GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and control release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair-care products.[5]
    GMS is largely used in baking preparations to add "body" to the food. It is somewhat responsible for giving ice cream and whipped cream their smooth texture. It is sometimes used as an antistaling agent in bread.

    See also

    Compendial status

    References

    1. ^ Averill, H. P.; Roche, J. N.; King, C. G. (March 1929). "SYNTHETIC GLYCERIDES. I. PREPARATION AND MELTING POINTS OF GLYCERIDES OF KNOWN CONSTITUTION". Journal of the American Chemical Society51 (3): 866–872. DOI:10.1021/ja01378a032.
    2. ^ Buchnea, Dmytro (February 1967). "Acyl migration in glycerides. I. A bimolecular resonant ion complex as an intermediate in acyl migration of monoglycerides". Chemistry and Physics of Lipids1 (2): 113–127. DOI:10.1016/0009-3084(67)90004-7.
    3. ^ Jens Birk Lauridsen (1976). "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application". Journal of the American Oil Chemists' Society53 (6): 400–407. DOI:10.1007/BF02605731.
    4. ^ Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review, and critique". Journal of the American Oil Chemists' Society59 (10): 795A–802A. DOI:10.1007/BF02634442ISSN 0003-021X.
    5. ^ Glycerol monostearate Cheminfo
    6. ^ The British Pharmacopoeia Secretariat (2009). "Index, BP 2009" (PDF). Archived from the original (PDF) on 11 April 2009. Retrieved 18 March 2010.
    Glycerol monostearate
    Structural formula of 1-glycerol monostearate
    1-glycerol monostearate (1-isomer)
    Structural formula of 2-glycerol monostearate
    2-glycerol monostearate (2-isomer)
    Names
    IUPAC name
    2,3-Dihydroxypropyl octadecanoic
    Other names
    Glyceryl monostearate
    Glycerin monostearate
    Monostearin
    Identifiers
    • Compounds
    • (Mix): Mixture of 1- and 2- isomers
    • (1-): 1-glycerol monostearate
    • (2-): 2-glycerol monostearate
    3D model (JSmol)
    AbbreviationsGMS
    ChEMBL
    ChemSpider
    ECHA InfoCard100.004.242
    KEGG
    PubChem CID
    Properties
    C21H42O4
    Molar mass358.563 g·mol−1
    AppearanceWhite solid
    Density1.03 g/cm3
    Melting point(Mix) 57–65 °C (135–149 °F)
    (1-) 81 °C (178 °F) [1]
    (2-) 73–74 °C (163–165 °F) [2]
    Insoluble
    Hazards
    Flash point230 °C (446 °F) (open cup)
    Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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    Infobox references


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