About Glycerol Monostearate

Louis Francois Glycerol Monostearate is a high-quality, plant-based emulsifier derived from fully hydrogenated sunflower oil. This creamy-white to light brown powder offers superior emulsification properties, contributing to smoother textures and improved product stability in a variety of food applications. With its ability to bind water and fat molecules, Glycerol Monostearate plays a key role in enhancing product texture, increasing volume, and extending shelf life, while maintaining a delicate balance between flavour and consistency.

Glycerol Monostearate’s versatile functionality makes it ideal for use in bakery products, dairy, confectionery, and modern culinary applications. Unlike non-standardized emulsifiers, Louis Francois Glycerol Monostearate ensures better dispersion, more uniform emulsions, and long-lasting texture improvements.

Use:

Incorporation:
Glycerol Monostearate is easily incorporated by dissolving it in either hot water or the fat phase of a recipe. For optimal dispersion, vigorously shake or blend the solution before adding it to the mixer or kneader.

Application:

• Bakery Products & Cakes: Enhances texture, increases volume, and improves moisture retention

• Confectionery: Prevents crystallization, enhances texture, and stabilizes emulsions in sweets and chocolates

• Doughs & Batters: Improves dough handling, resulting in more uniform, finely divided, and consistent products

• Frozen Desserts & Dairy: Contributes to smoother textures and prevents fat crystallization in ice creams and sorbets

• Modern Culinary Emulsions: Supports stable, finely textured emulsions in sauces and foams

Recommended Dosage:

Adjust based on the formulation and desired outcome.

Observations:

• Creamy-white to light brown powder

• Characteristic mild aroma

• Soluble in water, dispersible in fats and oils

• Improves emulsions, texture, volume, and moisture retention

• Clean-label friendly, non-GMO, allergen-free

• Europe number: E471

Elaborations:

• Soft, moist cakes with improved crumb structure and longer shelf life

• Smooth, creamy ganache with controlled viscosity

• Stable and airy emulsions for modernist culinary techniques

• Uniform, consistent doughs and batters for bakery goods

Differences from Similar Ingredients:

Compared to lower-grade emulsifiers, Louis Francois Glycerol Monostearate excels in dispersion, texture improvement, and stability. Its ability to prevent staling and crystallization in bakery and confectionery products offers a distinct advantage in texture and flavor. Unlike other emulsifiers, its performance is consistently reliable, ensuring superior results in high-precision applications.

Origin:

Extracted from fully hydrogenated sunflower oil, Louis Francois Glycerol Monostearate is a naturally derived ingredient that supports both traditional and modern culinary processes.

Maison Louis Francois: A Legacy of Culinary Innovation

For over a century, Maison Louis Francois has been crafting premium ingredients that are trusted by chefs, bakers, and food scientists worldwide. Their Glycerol Monostearate is a testament to their dedication to quality, functionality, and culinary excellence.