Chemsino glycerol monostearate GMS 90 is a versatile ingredient that can be incorporated into a variety of bread formulas to improve dough handling and the product's overall quality. Mono and diglycerides e471 acts as an emulsifier, allowing the ingredients to mix together more easily and create a smooth dough. GMS e471 also acts as a stabilizer, which helps to maintain the structure of the bread during baking. As a result, glyceryl monostearate uses in food result in significant improvements in machinability, shelf life and loaf volume. 

Glycerol monostearate GMS 90 is an important ingredient in cake gels and plays a vital role in enhancing the texture and structure of cakes. Cake gels are cake improvers comprised of water, emulsifiers, and solvents which are used primarily in the production of sponge cakes. GMS e471 form the main composition of emulsifiers in a cake gel formulation and are the source of α-crystalline emulsifiers. In this way, glyceryl monostearate emulsifier improves the aeration, whipping ability, and emulsification of the cake batter. In addition,  glycerol monostearate in food also improves the overall texture of the cake by reducing the formation of large air pockets and making the crumb denser and more moist.

The basic requirements for coffee whitener is about the easy dissolution and whitening maintenance. In the meantime, it needs to work well under the acidic environment of coffee. The choice of emulsifier becomes important. Here Chemsino permitted emulsifier and stabilizer e471 plays a fundamental role in stabilizing the formed small oil droplets during the production process of NDC. Glycerol Monostearate GMS 90 is an excellent emulsifier that enhances the texture, appearance, and shelf life of coffee products. Glyceryl monostearate in food binds the oil and water components in the coffee, ensuring that they don't separate over time. This food-grade additive helps to stabilize the coffee emulsion, giving it a smooth and creamy texture.