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Glycerol monostearate: Difference between revisions
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|description=Glycerol monostearate (GMS) is a fat which is formed when glycerol (a carbohydrate formed during the breakdown of fats in our body) is esterified with | |hashtagrev=12032020 | ||
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Glycerol monostearate (GMS) is a [[fat]] which is formed when [[glycerol]] (a carbohydrate formed during the breakdown of fats in our body) is esterified with stearic acid. Stearic acid itself is a saturated fatty acid, however whereas in most cases saturated [[fat]] is bad for your cholesterol, stearic acid actually has a neutral or cholesterol-lowering effect on serum cholesterol levels in human studies. Whilst glycerol occurs naturally in the body, it can also be found in some foods where it is used as a sweetening agent, however this is in negligible amounts. It has no real health benefits to note, but its ability to prevent dehydration and maintain a lower body temperature could be useful for those in warm climates and for | |||
Glycerol monostearate (GMS) is a [[fat]] which is formed when [[glycerol]] (a carbohydrate formed during the breakdown of fats in our body) is esterified with stearic acid. Stearic acid itself is a saturated fatty acid, however whereas in most cases saturated [[fat]] is bad for your cholesterol, stearic acid actually has a neutral or cholesterol-lowering effect on serum cholesterol levels in human studies. Whilst glycerol occurs naturally in the body, it can also be found in some foods where it is used as a sweetening agent, however this is in negligible amounts. It has no real health benefits to note, but its ability to prevent dehydration and maintain a lower body temperature could be useful for those in warm climates and for bodybuilders. | |||
Glycerol monostearate is used in [[Molecular gastronomy|molecular gastronomy]] to make foams and emulsions and is often used to improve the texture of [[ice cream]] and aerosol whipped [[cream]], as well as an anti-staling agent in [[bread]]. | Glycerol monostearate is used in [[Molecular gastronomy|molecular gastronomy]] to make foams and emulsions and is often used to improve the texture of [[ice cream]] and aerosol whipped [[cream]], as well as an anti-staling agent in [[bread]]. | ||
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