Glycerol monostearate (hereinafter referred to monoglyceride) is a widely used oil chemical product. As an emulsifier, it has the most extensive and largest demand in food and daily chemical industries. It is the lubricant in production of PVC transparent particles, the main emulsifier for Cream Cosmetics, the antifogging agent in production of agricultural plastic films, and the antistatic agent for packaging films.
Application in food area:
| Application Range | Function | Dosage | |
| Protein beverage | stabilize the fat and protein, prevent elimination and sedimentation | 0.05%-0.1%of total products | |
| Ice cream | Avoid forming large ice crystal ,improve mouth feels and provide creamy texture, improve stabilization | 0.1%-0.2% of total products | |
| Flour products | Breads | Improve crumb softness, provides a fine and uniform crumb structure, reduces staling rate | 0.3%-0.8% of flour |
| Cakes | Enlarge volume, improve texture ,prolong the shelf life | 3%-10% of oil | |
| Biscuit | Improve process properties, prevent oil separating out and make the dough easy to off-module | 1.5%-2% of oil | |
| Instant noodles | Improve process properties, decrease oil absorbing | 0.1%-0.2％of flour | |
| Pasta products | Improve process properties | 0.1%-0.2％of flour | |
| Extrusion snacks | Improve process properties, increase swelling rate ,provide a fine and uniform crumb structure, reduce staling rate | 0.1%-0.2％of flour | |
| Oils and fats | Margarine | Adjust the oil crystal, imparts fine and stable water dispersion | Subject to different purpose |
| Shortening | Adjust the oil crystal, improve its function properties | Subject to different purpose | |
| Coffee-mate | Give a more uniform fat globule size distribution resulting in improved whitening effect | Subject to different purpose | |
| Caramels ,toffees and chocolate | Reduce stickiness and sugar crystallization, thus improve the eating quality | 1.5%-2% of oil | |
| Chewing gum | Improve mastication and texture, soften gum base and facilitate mixture, especially for SBR and PVA | 0.3%-0.5% of base | |
| Meats products | Help fat disperse and combine with water and starch ,prevent starch aging | 0.1%-1.0% of total products | |
| Edible antifoaming agent | Decrease or inhibit foaming during production | 0.1%-1.0% of total products | |
| Peanut butter | Provide cream texture, make filling temperature high, shorten static time and improve oil holing capability | 0.1%-0.2% of total products | |
| Granular potato products | Ensure uniformity, improve structure and make production easier | 0.3%-1.0% Of starch | |
Applications in non-food area:
| Plastic | Foaming agent | Act as physical foaming agent ,help to produce fine and even air bubbles in PEP ,to en large and maintain the volume and avoid shrinking |
| Lubricant | Its excellent lubricating property gives products shiny surface | |
| Anti-static agent | Make the surface of plastic part hydrophilic to eliminate static electricity, be applicable to production of package of electronic parts | |
| Anti fogging agent | Food grade distilled monoglycerides is a safe anti gogging agent for food package | |
| Personal cares | Cosmetics and personal care products | Act as emulisifier and thickener |
| Medicines | Ointments | Act as emulisifier |
