| Appearance | Beads |
| Color | White or light-yellow |
| Acid value(mg KOH/g) | ≤3.0 |
| Saponification value(mg KOH/g) | 130-145 |
| Iodine value(g I/100g) | ≤1.0 |
| Melting point (℃) | 55-58 |
| Arsenic(As)(mg/kg) | ≤3 |
| Heavy metal (as Pb, mg/kg) | ≤10 |
Applications:
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.[3] GMS is largely used in baking preparations to add
"body" to the food. It is responsible for giving ice cream and
whipped cream its smooth texture. It is sometimes used as an
anti-staling agent in bread.
Dosage :
1) Bread: 0.3%-0.5% by the weight of flour in the fats before
whipping or mix with flour in powder form.
2) Cake: 0.3%-0.5% by the weight of fat & oils in 55℃-65℃ and then
mix with other material.
3) Cake emulsifier: 3%-20% of total, mix with other emulsifier in
solid form or melt into sorbitol with other emulsifier as required.
4) Whipping topping: 0.4%-0.8% of total material, melted with fat &
oils in 55℃-65℃.
5) Non-dairy creamer: 1.0%-1.5% of total material, melted with fat
& oils in 55℃-65℃, subject to different purpose.
6) Milk drinking: 0.12%-0.15% of total products above 55℃ with
stirring and homogeneity.
7) Protein beverage: 0.05%-0.15% of total products above 55℃ with
stirring and homogeneity.
8) Ice cream: 0.2-0.3% of total products, melted with fat & oils in
55℃-65℃, subject to different butter, fat & oils or margarine.
9) Margarine, shortening: 0.3%-0.5% by the weight of fat & oils in
55℃-65℃, subject to different purpose.
10) Confections: 1.5%-2% of fat & oils in 55℃-65℃.
11) Pigment: as dispersion phase with pigment, 1.0-1.5% of oils in
another way,
