Distilled Glycerin Monostearate (DGM) · High-Monoglyceride E471 Emulsifier for Bakery Softening, Aeration & Emulsion Stability

Key characteristics

• Food additive name: Distilled monoglycerides (often marketed as DGM / DMG), declared within E471 in many markets.
• Functional type: Non-ionic emulsifier with enhanced performance due to higher monoglyceride content.
• Typical appearance: White to off-white waxy beads, flakes, pastilles or powder depending on grade.
• Solubility and dispersibility:
  • Insoluble in water; dispersible with adequate shear and temperature,
  • Soluble in warm oils and fats; frequently incorporated into the fat phase or pre-melted for dosing.
• Functional behaviour in food systems:
  • Starch complexing in bakery: helps slow crumb firming and maintain softness,
  • Aeration control: supports stable air cell structure in batters, foams and whipped systems,
  • Emulsion stability: improves droplet control in fat/protein systems and flavoured beverages.
• Origin and dietary suitability:
  • Produced from edible fats/oils; source can be vegetable or animal depending on the manufacturer,
  • Vegetarian/vegan suitability must be confirmed per producer, grade and supporting declarations.

Atlas can propose DGM grades suitable for bread improvers, cake emulsifier systems, beverage emulsions and frozen dessert manufacturing, including options aligned with palm sourcing policies where available.

Indicative specification points

Final specifications are agreed per grade and market. Typical control points for distilled glycerin monostearate may include:

• Monoglyceride content (MG): key performance indicator; varies by grade and is specified on COA.
• Acid value and saponification value: controlled to support consistent processing and sensory neutrality.
• Iodine value: related to fatty acid profile; affects melting behaviour and performance in fat-based systems.
• Moisture and volatile matter: limited for stability and flowability.
• Residue on ignition / ash: controlled for low inorganic impurities.
• Heavy metals and contaminants: within applicable food additive purity limits.
• Microbiological quality: suitable for food processing under GMP.
• Physical form and melting profile: selected for dosing method, processing temperature and end-use performance.

Each lot is supplied with a Certificate of Analysis (COA) and technical data sheet. On request, Atlas can coordinate documentation such as GMO status, allergen statements, origin, dietary suitability, palm sourcing declarations and Halal/Kosher certificates depending on the chosen producer.

Bread and bakery (anti-staling and softness)

• Pan bread, buns and rolls: helps maintain soft crumb and resilient bite over shelf life and improves slicing performance.
• Enriched doughs: supports uniform fat distribution and consistent crumb structure in formulations with higher fat and sugar.
• Bakery improvers and premixes: used as a core emulsifier component alongside enzymes, DATEM or SSL depending on targets.
• Steamed breads and specialty bakery: supports texture uniformity and surface smoothness where process conditions can be demanding.

Cakes and aerated bakery

• Sponge and layer cakes: supports batter aeration and stable foam structure for improved volume and fine, even crumb.
• Cake gels and emulsifier pastes: used as an active emulsifier in gel systems to simplify dosing and improve consistency.
• High-ratio formulations: helps control fat and air interfaces for better stability during baking and cooling.

Confectionery and fat-based creams

• Fillings and fat-based creams: supports stable emulsions and smooth mouthfeel.
• Compound coatings: can be used in some systems to help manage fat phase behaviour and processing stability.

Ice cream and frozen desserts

• Texture and smoothness: supports controlled fat destabilisation and stabilises air cells for a smoother eating experience.
• Melt resistance: can contribute to improved melt profile and structure stability, depending on recipe and processing.
• Process tolerance: helps improve consistency when mix composition or process conditions vary.

Dairy and beverage emulsions

• Flavoured milk and cream beverages: supports fat/protein stability and mouthfeel in homogenised systems.
• Non-dairy beverages: helps emulsify fat or flavour oils and reduce creaming, especially with adequate homogenisation.
• Emulsified flavours: used as part of emulsifier systems for beverage flavour emulsions depending on oil phase and droplet size targets.

Usage and formulation guidance

• Dosage: application-dependent and subject to local regulations. Use levels are commonly in the g/kg range; optimise by trials.
• Addition method:
  • Typically melted into the fat phase before emulsification or mixing,
  • In bakery premixes, supplied as beads/flakes/powder to support accurate dry dosing.
• Synergies:
  • Bakery: combines with DATEM, SSL, enzymes and hydrocolloids for targeted strength and softness,
  • Ice cream: used with stabilisers and other emulsifiers to tune overrun, melt and texture,
  • Beverages: works within multi-emulsifier systems with hydrocolloids depending on droplet stability requirements.
• Process considerations:
  • Temperature profile (melting, mixing, homogenisation and cooling) strongly influences performance,
  • Validate sensory impact, stability and shelf life under your packaging and distribution conditions.
• Labelling:
  • Typically declared as “mono- and diglycerides of fatty acids” or “E471”, subject to local rules and product type.

Quality and documentation

• Supplied as food-grade distilled monoglycerides (DGM) under E471 with agreed MG content and key quality parameters.
• Each lot includes a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include GMO and allergen statements, origin, dietary suitability, palm sourcing declarations, and Halal/Kosher certificates depending on the producer.
• Manufacturing sites typically operate under recognised food safety systems (e.g. HACCP, ISO/FSSC 22000); certificates can be shared on request.
• Customers remain responsible for confirming additive status, permitted use levels, labelling and claims in each target market.

Packaging, storage and logistics

• Standard packaging: commonly 25 kg bags or cartons with inner liners; alternative options can be discussed for industrial operations.
• Suitable for full-container or mixed-container shipments together with other emulsifiers, stabilisers, sweeteners, thickeners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place in original tightly closed packaging, away from heat, moisture and strong odours.
• Shelf life is stated on the COA and specification; validate performance in your application and distribution conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share your target application and performance goal (softness and shelf life, cake volume, ice cream texture, beverage stability), processing details (melting and mixing order, homogenisation/whipping/freezing profile), annual volume, packaging needs and documentation requirements for your destination markets.