monostearin

Monostearin, also known as glycerol monostearate (GMS), is a monoglyceride, a class of compounds derived from fatty acids and glycerol. Specifically, it is the ester formed from stearic acid and glycerol. It typically appears as a white to creamy white, waxy solid or powder. Monostearin is naturally occurring and can be found in small amounts in many animal and vegetable fats and oils. It is also produced commercially through the esterification of glycerol with stearic acid or by the interesterification of triglycerides.

Its primary utility lies in its emulsifying properties. Monostearin is amphiphilic, meaning it has both hydrophilic (water-attracting) and lipophilic (fat-attracting) parts. This allows it to stabilize mixtures of oil and water, preventing them from separating. Due to these characteristics, monostearin is widely used as an emulsifier, stabilizer, and thickener in a broad range of industries.

In the food industry, monostearin is employed in baked goods, ice cream, margarine, and confectionery. It helps to improve texture, volume, and shelf life. In the cosmetic and pharmaceutical sectors, it is found in creams, lotions, and ointments as an emulsifier and emollient. Monostearin is generally recognized as safe (GRAS) by regulatory bodies like the U.S. Food and Drug Administration (FDA) for use in food applications.