Louis Francois Glycerol Monostearate is a plant-based emulsifier used to improve texture, stability, and consistency in baked goods, confectionery, dairy-style preparations, and modern pastry applications. It helps bind water and fat, making emulsions smoother and more uniform while also supporting volume and moisture retention.
Use
Dissolve in hot water or incorporate into the fat phase of your recipe. For best dispersion, shake or blend well before adding to the mixer or kneader.
Recommended Dosage
Use according to the application:
- Bakery and cakes: 1–5 g/kg
- Confectionery: 1–3 g/kg
- Frozen desserts and dairy applications: 0.5–1.5 g/kg
- Culinary emulsions and sauces: 0.5–2 g/kg
Adjust based on your formula and the texture you want to achieve.
Applications / Practical Uses
- Improves crumb, softness, and moisture retention in cakes and bakery products
- Helps create smoother, more stable emulsions in batters, doughs, sauces, and foams
- Supports finer texture and more consistent handling in dough-based preparations
- Helps control crystallization and texture in confectionery and chocolate-based fillings
- Contributes to smoother texture in frozen desserts and dairy-style applications
Observations
- Creamy-white to light brown powder
- Mild characteristic aroma
- Soluble in water and dispersible in fats and oils
- Helps improve texture, volume, emulsion stability, and moisture retention
- Identified as E471
Differences from Other Ingredients
Compared with more basic or less refined emulsifiers, this glycerol monostearate offers more even dispersion, better emulsion stability, and more reliable texture improvement. It is especially useful when you want better control over softness, shelf life, and crystallization in bakery or confectionery work.
Origin
Plant-based; derived from fully hydrogenated sunflower oil.
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Inventory Last Updated: Jun 11, 2026
