INS 471 Food Grade / FCC Compliant HSN 38237090

Glycerol Monostearate (GMS Self-Emulsifying / Non-SE 90%)

Premium bakery emulsifier, crumb softener & starch complexing agent.

₹0 + 18% GST (Input ITC available)
🚚 Insured doorstep dispatch | Free delivery on orders over ₹2,000
✓ Lot-wise NABL CoA included with physical shipment
✓ GST Rule 46 Tax Invoice with your company GSTIN
✓ Dispatch in 24–48 Hours via Blue Dart / Delhivery Air

Technical & Regulatory Specifications

FSSAI Schedule IV
INS / E-Number INS 471
Purity / Assay Total Monoglyceride Content: ≥ 40% (SE) / ≥ 90% (Distilled)
FSSAI Category Code 07.2 / 01.7 / 15.1
HSN / SAC Code 38237090 (GST Rate: 18%)
Ingredients Glycerol Monostearate (Mono and Diglycerides of Fatty Acids)
Allergen Declaration Vegetable oil derived (Palm / Soybean origin certified non-GMO).
Shelf Life 18 Months from Manufacturing Date
Storage Conditions Store below 25°C in clean, dry ambient conditions to prevent caking and free fatty acid degradation.
Target Industries Commercial Bakery (Bread & Buns), Biscuits & Cookies, Ice Creams & Margarines, Extruded Snacks
📑
Technical Documentation (TDS & Spec Sheet) Need full analytical parameters and heavy metals report?
Industrial Benchmark

Formulation Grade Used Across Leading Indian FMCG Brands

This technical grade of Glycerol meets the sensory, solubility, and regulatory standards required by national category leaders:

Britannia Mass
Parle Mass
Sunfeast (ITC) Mass
The Baker's Dozen Gourmet
Theobroma Gourmet
Unibic Mid-Premium

What It Is

Glycerol Monostearate (GMS) is a lipophilic non-ionic surfactant and emulsifier derived from natural fatty acids. In bakery production, it forms inclusion complexes with amylose, preventing starch retrogradation (staling) and maintaining crumb softness over extended shelf life.

Key Technical Specifications

- **Melting Point**: 58°C – 62°C - **Acid Value**: ≤ 3.0 mg KOH/g - **Free Glycerol**: ≤ 1.5% - **Iodine Value**: ≤ 3.0 g I2/100g

Manufacturing Applications

1. **White & Brown Bread**: Extends softness and elasticity by 3 to 5 additional shelf days; enhances loaf volume. 2. **Biscuits & Shortbreads**: Promotes uniform fat dispersion, minimizing oil exudation on automated packaging lines. 3. **Ice Creams & Frozen Desserts**: Facilitates fat globule agglomeration, boosting overrun and melt resistance.

Why Infigo

Finely flaked powder that blends effortlessly with dry flour streams, preventing melting hotspots in high-speed industrial dough mixers.