GMS non-self-emulsifying (glyceryl monostearate, CAS No. 31566-31-1) is a food-grade emulsifier widely used in baking, confectionery, and sauce production to improve texture and prevent oil separation. Unlike its self-emulsifying counterpart, it requires a co-emulsifier or mechanical agitation to form stable emulsions, making it a versatile tool for cooks who want control over their final product. This guide explains how to use GMS in a practical home recipe—a rich, stable vanilla sauce—and provides ratios for other applications.
Ingredients
- 2 cups (480 ml) whole milk
- 1 cup (240 ml) heavy cream
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks (pasteurized if serving vulnerable guests)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) GMS non-self-emulsifying powder (CAS 31566-31-1)
- 1/4 tsp (1.25 g) xanthan gum (optional, for extra stability)
Instructions
- In a medium bowl, whisk egg yolks and sugar together until pale and slightly thickened. Set aside.
- In a heavy saucepan, combine milk, cream, and GMS powder. Whisk briskly to distribute the GMS (it will not dissolve completely yet).
- Heat the milk mixture over medium heat, stirring constantly with a whisk, until it reaches 160°F (71°C) and small bubbles form at the edges. Do not boil.
- Slowly pour about 1 cup of the hot milk into the yolk mixture, whisking constantly to temper the yolks.
- Return the tempered yolk mixture to the saucepan. Cook over low heat, stirring continuously with a heatproof spatula, until the sauce thickens enough to coat the back of a spoon and reaches 160°F (71°C) (USDA FSIS safe minimum for egg dishes). This takes about 5–7 minutes.
- Remove from heat and stir in vanilla extract. If using xanthan gum, sprinkle it over the surface while whisking vigorously to avoid lumps.
- Strain the sauce through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
Tips
- Substitution: If you only have self-emulsifying GMS, reduce the amount by half (1/4 tsp) and skip the xanthan gum, as it already contains a co-emulsifier.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 4 days. Stir well before serving as some separation may occur.
- Common mistake: Adding GMS directly to cold liquid without whisking can cause clumping. Always disperse it in the liquid before heating, and whisk thoroughly.
- Measurement: Use a digital scale for GMS if possible; it is very fine and volume measurements can be inaccurate. 1/2 tsp is about 2.5 g.
Serving Suggestions
This vanilla sauce is perfect over pound cake, bread pudding, or fresh berries. It also works as a base for ice cream or as a drizzle for warm apple crisp. For a savory twist, use it as a creamy sauce for poached fish or steamed vegetables.
Variations
- Chocolate GMS Sauce: Add 1/4 cup (30 g) cocoa powder to the milk mixture before heating; increase sugar to 3/4 cup (150 g).
- Citrus GMS Sauce: Replace vanilla with 1 tbsp (15 ml) lemon or orange zest and 1 tbsp (15 ml) juice. Reduce sugar to 1/3 cup (65 g).
- Vegan GMS Sauce: Use full-fat coconut milk instead of dairy milk and cream. Omit egg yolks; instead, use 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) cold water, stirred into the hot liquid at the end and cooked until thickened (160°F / 71°C).
Storage and Reheating
Refrigerate the sauce in a sealed container for up to 4 days. To reheat, place in a saucepan over low heat, stirring frequently, until warmed through (do not boil). Alternatively, microwave in 30-second intervals, stirring between each, until hot. If the sauce separates upon reheating, whisk in 1–2 tsp of warm water or milk to bring it back together. Freezing is not recommended as the emulsion may break.
Frequently Asked Questions
What exactly is GMS non-self-emulsifying? It is glyceryl monostearate (CAS 31566-31-1) without added co-emulsifiers like sodium stearoyl lactylate. It stabilizes oil-in-water emulsions but needs help from other ingredients (like egg yolks or xanthan gum) or high shear mixing to work effectively.
Can I use GMS non-self-emulsifying in cold preparations? No, it must be melted into the fat phase or dispersed in water and heated to at least 140°F (60°C) to activate its emulsifying properties. Cold mixing will result in graininess.
How much GMS should I use in a recipe? Typical usage is 0.2% to 0.5% of the total weight of the emulsion. For a 2-cup (480 ml) sauce, that’s about 1–2.5 g (1/4 to 1/2 tsp). Start with the lower amount and adjust.
Is GMS safe to eat? Yes, it is FDA-approved as a food additive. It is a common ingredient in ice cream, bread, and margarine. Always purchase food-grade GMS from a reputable supplier.
Why did my sauce separate? This can happen if the GMS wasn’t fully dispersed, if the sauce was overheated, or if it was cooled too quickly. Whisking thoroughly and using a thermometer to keep the temperature below boiling should prevent this.
Can I use GMS in place of lecithin? Yes, but they behave differently. GMS works better in high-fat systems, while lecithin is better for oil-in-water emulsions with low fat. For a 1:1 substitution, you may need to adjust the amount based on the recipe.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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