Glycerol monostearate

Not to be confused with glycol monostearate.

Glycerol monostearate
Names


IUPAC name 2,3-Dihydroxypropyl octadecanoate
Other names Glyceryl monostearate Glycerin monostearate Monostearin
Identifiers
CAS Number	123-94-4^Y
3D model (Jmol)	Interactive image
Abbreviations	GMS
ChEMBL	ChEMBL255696^Y
ChemSpider	23095^Y
ECHA InfoCard	100.004.242
KEGG	D01947^Y
PubChem	24699
InChI InChI=1S/C21H42O4/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-21(24)25-19-20(23)18-22/h20,22-23H,2-19H2,1H3^Y Key: VBICKXHEKHSIBG-UHFFFAOYSA-N^Y InChI=1/C21H42O4/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-21(24)25-19-20(23)18-22/h20,22-23H,2-19H2,1H3 Key: VBICKXHEKHSIBG-UHFFFAOYAT
SMILES O=C(OCC(O)CO)CCCCCCCCCCCCCCCCC
Properties
Chemical formula	C₂₁H₄₂O₄
Molar mass	358.56 g·mol⁻¹
Appearance	White to yellowish solid
Density	0.97 g/cm³
Melting point	58 to 59 °C (136 to 138 °F; 331 to 332 K)
Boiling point	238 to 239 °C (460 to 462 °F; 511 to 512 K)
Solubility in water	Insoluble
Hazards
Flash point	230 °C (446 °F) (open cup)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is ^YN ?)
Infobox references

Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier.^[1] GMS is a white, odorless, and sweet-tasting flaky powder that is hygroscopic. It is a glycerol ester of stearic acid. It occurs naturally in the body as a product of the breakdown of fats by pancreatic lipase, and is also found in fatty foods.

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.^[2]

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.

Compendial status

British Pharmacopoeia ^[3]

References

↑ Jens Birk Lauridsen (1976). "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application". Journal of the American Oil Chemists' Society. 53 (6): 400–407. doi:10.1007/BF02605731.
↑ Glycerol monostearate Cheminfo
↑ The British Pharmacopoeia Secretariat (2009). "Index, BP 2009" (PDF). Archived from the original (PDF) on 11 April 2009. Retrieved 18 March 2010.

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