Glycerin Monostearate is a type of emulsifier made from natural. It is in white, powder solid.

Glycerol monostearate (GMS) is a commonly used ingredient in the production of dry baker's yeast. Here are the key advantages of using GMS in dry yeast:

1: Moisture Control:
GMS acts as a moisture-controlling agent in dry yeast.
It helps maintain the appropriate moisture level in the yeast, preventing it from becoming too dry or too moist.
This ensures the yeast remains stable and active during storage and transportation.

2: Anti-caking Properties:
GMS helps prevent the yeast granules from sticking together and forming clumps.
This maintains the free-flowing nature of the dry yeast, making it easier to handle, measure, and incorporate into baking recipes.

3: Improved Dispersibility:
GMS enhances the dispersibility of the dry yeast in water or other liquids.
This allows the yeast to quickly and uniformly hydrate and activate, leading to more consistent and reliable leavening performance in baked goods.

4: Oxidation Prevention:
GMS can act as an antioxidant, helping to protect the yeast cells from oxidative damage during storage.
This helps maintain the viability and activity of the yeast, ensuring consistent performance over the product's shelf life.

5: Emulsification Capabilities:
GMS's emulsifying properties can help stabilize the interactions between the yeast and other ingredients in the dough or batter.
This can contribute to improved dough development, crumb structure, and overall baking performance.

6: Improved Yeast Recovery:
The presence of GMS can facilitate the recovery of yeast cells during the production process, leading to higher yeast yields and more efficient utilization of resources.

By incorporating glycerol monostearate into dry yeast formulations, manufacturers can improve the product's stability, handleability, and performance in baking applications, ultimately delivering a higher-quality and more consistent yeast product to consumers and bakers.