Food Grade Of Glycerol Monostearate GMS 52 Powder CAS No.31566-31-1

Glycerol Monostearate (GMS) 52 Powder is a functional ingredient commonly used in the baking industry. This white, odorless powder is derived from glycerol and stearic acid. GMS 52 powder is valued for its ability to enhance the quality of baked goods by improving their texture, structure, and overall mouthfeel.

Texture Improvement: GMS 52 powder acts as a texture enhancer, optimizing the consistency and softness of baked products like bread, cakes, and pastries.

Emulsification: With excellent emulsification properties, it uniformly disperses fats and water-based ingredients, leading to a smoother and more homogeneous dough.

Crumb Structure: GMS 52 powder contributes to a finer and more uniform crumb structure in baked goods, resulting in improved bite and eating experience.

Moisture Retention: It helps retain moisture in baked products, extending their shelf life and maintaining freshness.

Processing Aid: By enhancing dough machinability and extensibility, GMS 52 powder streamlines the baking process, making it easier to handle and shape the dough.

GMS 52 powder finds widespread applications in the baking industry due to its texture-enhancing and emulsification properties. It is commonly used in:

Bread: GMS 52 powder improves the dough's elasticity and final bread texture, resulting in softer loaves with a more uniform crumb structure.
Cakes: It contributes to the lightness and tenderness of cake crumb, making cakes moist and delightful to eat.
Pastries: In pastries like croissants and puff pastry, GMS 52 powder aids in achieving flakiness and layer separation.
Biscuits: GMS 52 powder enhances the crispiness and snap of biscuit textures, providing a satisfying crunch.
Rolls and Buns: It ensures consistent softness and volume in dinner rolls and buns.
Gluten-Free Baking: GMS 52 powder can be used in gluten-free baking to improve the structure and texture of products made with alternative flours.

25kg/bag