Glycerol monostearate (100% vegetable origin)

• CAS: 31566-31-1
• Catalog Number: ALC-FP-31566311
• Category: Featured Products
• Melting Point: Melt Point Open (ºC):56.5~58.0; Melt Point Closed (ºC):56.5~58.5
• Appearance: White Waxy Solid
• Acid Value: Max. 2.0 (mg KOH/g)
• Content: Monoester:40-45%; C16:43-54%; C18:35-49%; Glycerin:3-6%; Iodine Value:0-0.5 (gI2/100g)
• Sample Lot No.: A22M0516x0101
• Saponification Value: 168-175 (mg KOH/g)

Case Study

Glycerol Monostearate for the Encapsulation of Folic Acid in Porous Starch

Tang R, et al. International Journal of Biological Macromolecules, 2025, 333, 148766.

Glycerol monostearate (GMS) was employed to coat folic acid-loaded porous starch (PSFA) via melt-coating at GMS:PSFA ratios of 1:1, 2:1, and 3:1. PSFA particles were dispersed in molten GMS (75-80 °C), stirred, rapidly cooled in an ice bath, ground, and sieved to yield composites M-1 to M-3. M-3 exhibited the highest encapsulation efficiency (98.33 %) and loading capacity (41.57 %), forming a hydrophobic barrier that enhanced thermal stability and controlled intestinal release. Incorporation into soda crackers demonstrated over two-fold folate retention versus free FA, highlighting GMS as an effective melt-sealing agent for nutrient stabilization in thermally processed foods.

Glycerol Monostearate for Oleofoam-Based Low-Fat Compound Chocolate

Abdollahi M, et al. Applied Food Research, 2025, 5(2), 01467.

GMS was combined with sheep tail stearin and flaxseed oil to produce a stable oleofoam. STS (26.6 wt %) and GMS (8.4 wt %) were heated to 90 °C, cooled to 5 °C for 24 h to form an oleogel, then whipped at high speed for 15 min to generate oleofoam. The oleofoam partially replaced cocoa butter substitute in compound chocolate (0-75 %). Replacement improved fatty acid profile, reduced energy content, and maintained structural stability with low oil leakage (<0.3 %). GMS-driven foam formation enabled aeration and fat reduction, demonstrating its application as a functional fat replacer in low-calorie chocolate production.

Glycerol Monostearate for Retarding Retrogradation of Gelatinized Wheat Starch

Xu Q, et al. Grain & Oil Science and Technology, 2025, 8(3), 75-181.

GMS (0.14 % w/w) was incorporated into gelatinized wheat starch to investigate effects on retrogradation. Starch gels were cooled and stored at 4 °C for 2 h and 5 d. Molecular dynamics simulations revealed single-helical amylose-GMS complex formation within 150 ns. X-ray diffraction and FTIR confirmed reduced crystallinity (8.9 % → 7.8 %) and lower retrogradation degree. Solid-state 13C NMR detected a characteristic 31.7 ppm resonance, confirming complex formation. GMS effectively decreased crumb firmness and inhibited long-term retrogradation, demonstrating its utility as a functional anti-staling additive in baked products.

Glycerol Monostearate for Hydrophobically Modified Polyvinyl Alcohol Packaging Films

Fan Y, et al. Food Wellness, 2026, 2(1), 100033.

GMS (0.25-0.75 g) was dissolved in ethanol and added to 5.5 % PVA solution plasticized with 0.1 g glycerol at 70 °C. Films were cast in Petri dishes and dried at 50 °C for 48 h. GMS incorporation enhanced hydrophobicity (contact angle 127.18°), water and gas barrier properties, UV shielding (75.66 % transmittance), and tensile strength (75.84 MPa). Molecular dynamics simulations indicated stable hydrogen bonding within the PVA-GMS network. This method demonstrates GMS as an effective hydrophobic modifier, producing high-performance, eco-friendly packaging films with improved mechanical and barrier functionality.