GMS: The Secret Ingredient for Creamy Ice Cream
Ice cream, a beloved frozen treat, owes its delightful creamy texture and smooth consistency to a carefully balanced combination of ingredients. Among these, emulsifiers play a pivotal role, and Glycerol Monostearate (GMS) stands out as a highly effective and widely used option. As a monoglyceride derived from glycerol and stearic acid, GMS is instrumental in transforming a simple mixture of fat, water, sugar, and air into the luxurious frozen dessert consumers crave.
The primary challenge in ice cream production is preventing the formation of large, undesirable ice crystals, which can result in a gritty or icy texture. GMS acts as a powerful emulsifier by reducing the surface tension between fat and water, allowing these components to form a stable emulsion. This even dispersion of fat droplets throughout the ice cream mix is crucial for creating small, smooth ice crystals during the freezing process. Consequently, the ice cream achieves a velvety texture and a superior mouthfeel, hallmarks of a high-quality product.
Beyond texture improvement, GMS significantly enhances the stability of ice cream. It prevents the separation of fat and water phases, ensuring that the product maintains its consistent appearance and texture during storage. This improved stability contributes to a longer shelf life, making it more convenient for both manufacturers and consumers. Furthermore, GMS aids in the aeration process, trapping air bubbles during mixing to contribute to the light and fluffy texture characteristic of many ice cream varieties, especially soft serve.
For ice cream manufacturers seeking to produce premium products, understanding the function of GMS is key. It is often used in concentrations ranging from 0.1% to 0.5% of the total mix, and can be combined with other emulsifiers and stabilizers for optimal performance. By ensuring a smooth, creamy, and stable product, GMS is an indispensable ingredient in achieving the quality consumers expect from their favorite frozen desserts. At NINGBO INNO PHARMCHEM CO.,LTD., we provide high-quality GMS to help you create exceptional ice cream formulations.
The primary challenge in ice cream production is preventing the formation of large, undesirable ice crystals, which can result in a gritty or icy texture. GMS acts as a powerful emulsifier by reducing the surface tension between fat and water, allowing these components to form a stable emulsion. This even dispersion of fat droplets throughout the ice cream mix is crucial for creating small, smooth ice crystals during the freezing process. Consequently, the ice cream achieves a velvety texture and a superior mouthfeel, hallmarks of a high-quality product.
Beyond texture improvement, GMS significantly enhances the stability of ice cream. It prevents the separation of fat and water phases, ensuring that the product maintains its consistent appearance and texture during storage. This improved stability contributes to a longer shelf life, making it more convenient for both manufacturers and consumers. Furthermore, GMS aids in the aeration process, trapping air bubbles during mixing to contribute to the light and fluffy texture characteristic of many ice cream varieties, especially soft serve.
For ice cream manufacturers seeking to produce premium products, understanding the function of GMS is key. It is often used in concentrations ranging from 0.1% to 0.5% of the total mix, and can be combined with other emulsifiers and stabilizers for optimal performance. By ensuring a smooth, creamy, and stable product, GMS is an indispensable ingredient in achieving the quality consumers expect from their favorite frozen desserts. At NINGBO INNO PHARMCHEM CO.,LTD., we provide high-quality GMS to help you create exceptional ice cream formulations.
Perspectives & Insights
Future Origin 2025
“Consequently, the ice cream achieves a velvety texture and a superior mouthfeel, hallmarks of a high-quality product.”
Core Analyst 01
“Beyond texture improvement, GMS significantly enhances the stability of ice cream.”
Silicon Seeker One
“It prevents the separation of fat and water phases, ensuring that the product maintains its consistent appearance and texture during storage.”