SOL GLYCEROL MONO STEARATE - 60
DESCRIPTION
SOL Glycerol mono stearate is one of our premium emulsifiers used in the manufacture of high-quality breads, biscuits, and other bakery products.Widely used across bakery formulations, glycerol mono stearate helps maintain softness, volume, and product quality throughout processing and storage.
PHYSICAL / CHEMICAL SPECIFICATION
- Color: White
- State: Flakes
- Melting Range: 55 to 65 degrees Celsius
- Acid Value: Max. 5 mgKOH/g
- Mono content: Min 60 %
- Iodine value: Max. 2
- Free glycerol: Max. 3%
- Moisture: Max. 2%
- Saponification: 150 -165
HEAVY METALS / MICROBIOLOGICAL PARAMETERS
- Arsenic: Less than 3mg/kg
- Lead: Less than 1mg/kg
- Mercury: Less than 1mg/kg
- Cadmium: Less than 1mg/kg
- Heavy Metals: Max. 10mg/kg
GLYCEROL MONO STEARATE (GMS-60) APPLICATIONS
- Act as an anti-staling agent in bread, cakes, and biscuits.
- Acts as a whipping agent for food products.
- Softener textiles and external lubricant for the plastic industries.
STORAGE / SHELF LIFE
To be stored in a cool & dry place, 25 -30 degrees Celsius, 12 months from the date of manufacturing.
PACKING
25 kg Paper Bag with Inner Lining.
Frequently Asked Questions
SOL Glycerol Mono Stearate-60 is a premium emulsifier used in the manufacture of high-quality breads, biscuits, and other bakery products. It appears as white flakes with a melting range of 55 to 65 degrees Celsius and helps maintain softness, volume, and product quality throughout processing and storage.
GMS-60 carries a minimum monoglyceride content of 60 percent, positioning it between the 40 percent GMS-40 grades and the 90 percent Distilled Monoglycerides grade. This mid-range purity offers stronger emulsifying performance than the 40 percent grades while remaining a more economical option than fully distilled monoglycerides.
GMS-60 functions as an anti-staling agent in bread, cakes, and biscuits and also acts as a whipping agent in food products, in addition to use as a softener in textiles and an external lubricant in the plastics industry.
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