SPECIFICATIONS OF GMS

GMS IN ICE CREAM

GMS is widely used as an emulsifier in Ice creams.

• GMS prevents the growth of coarse ice-crystals and gives smooth texture;
• GMS ensures the rapid formation of a stable emulsion which does not "break" during freezing and prevents "oiliness" even with the rich mixes;
• GMS keeps the ice cream firm and dry without being hard & the storage life is improved;
GMS helps to achieve uniform "melt-down" with adequate shape retention;
• GMS makes easy the control of aeration to give the optimum "over-run";
• GMS is an excellent emulsifying agent which ensures consistent results with each separate mix.
• GMS imparts even dispersing of solids and prevents "Iciness".
• GMS @ 0.3% to 0.4% of the mix is recommended. It should be added prior to homogenization and pasteurization.

GMS IN BREAD/CAKES & BAKERY PRODUCTS

The use of GMS in fermented goods has almost become a standard practice with Bakers who produce quality goods at the economic price. The use of GMS ensures better quality production of Bread & Cakes.

• GMS acts as a starch complexing agent and hence avoids structure degradation during baking and promotes a fine texture;
• Gives a soft moist crumb & even pore size;
• Increases shelf-life;
• Gives a whiter sheen and marginally increased volume;
• Retention of moisture and sponginess & Staling is definitely retarded;
• Use of egg yolk in baked goods can be reduced to a great extent by using GMS, hence reducing the cost.

Prepare emulsion of 1 part of GMS to 3 parts of Boiling hot water. Stir until cool. Add emulsion alongwith shortening/fat at dough mixing stage. Use 1% to 1.25% of emulsion on the weight of the flour (or 0.3 to 0.4% GMS POWDER on the flour weight).

GMS improves Toffees/Chocolates in many ways:

• A fine dispersion of the fat is obtained even at higher temperature;
• Stickiness & fracturing during production & packing are reduced;
• Texture & consistency are improved;
• Crystallization of the sugar is reduced;
• Shelf-life of toffee is increased;
• Bloom formation & loss of gloss in coatings is reduced;
• Sticking of toffees, caramels & nougat is reduced resulting in improved cutting and freedom from sticking to the teeth;
• Better dispersion & stabilization of flavouring is obtained;
• Eliminates fat migration;
• Acts as an anti-tack agent in conditions of high humidity during cutting, wrapping and eating.
• Suggested use level is 0.3 to 0.5% calculated on the total weight of the toffee mix. GMS should be simply melt together with the fat. The amount of fat may be reduced according to the amount of GMS used.
• Non-self Emulsifying grade GMS (NSE) is suggested for Chewing Gum.
• To eliminate sticking of chewing gum to the teeth while eating-confers Antitacking properties;
• Acts as a plasticizer for gum base and increase its compatibility;
• Improves cutting and wrapping operation;
• Prevents hardening during extended shelf life and improves the gloss.
• Suggested use level is 3.0% on the gum base mix at 58°C-65°C, when the gum base is melted.

Margarine consists of an aqueous phase dispersed into oil/fat as a continuous phase.

GMS as an emulsifier reduces the interfacial tension between oil and water surfaces resulting in a stable emulsion.

Suggested use level is 0.5% on the total weight to be added with the oils at 60°C min. to ensure complete dispersion. Since GMS is fat soluble and has a higher melting point than the fat blend in which it is used, GMS is dissolved in the fat blend by heating 1 part of GMS with 5 parts by 5 - 10°C.

GMS can be also used in combination with soya lecithin. The use of soya lecithin increase the solubility of GMS so if lecithin is used, it is added together with GMS After complete melting and agitation, the solution mix is added to the remaining melted fat blend  during agitation.

During emulsification the water droplets, which are formed when water is added to oil during agitation, will come in close contact with oil containing GMS. This results in a coating of the water droplets with GMS. During increased shear stress, particularly in the tube chiller, water dispersion is improved by using GMS.

• GMS provides a smooth mouth-feel and improves spreading properties.
• The water present in margarine tends to "Sweat out" after being packed and stored. GMS emulsifies this water and stabilizes it in the fat of the margarine.
• Because of homogeneous emulsion, GMS functions as anti-spattering agent during frying operations.

Peanut Butter contains approximately 50% Peanut Oil compended in peanut fibres. On standing peanut oil separates from the fibers. The separated oil impairs the product's appearance and palatability.

GMS can be added to crystallize part of the free oil during processing and thus prevent the oil and peanut fibers from separating during storage. Other benefits obtained by adding GMS to Peanut Butter are;

• Improved oil stability;                                  Versatility in production;
• Glossy Appearance;                        Improved palatability
• Excellent Spreadability over             Suggested use level of GMS is a wide temperature range; approx. 1 to 2.5%.

METHOD OF USE:

GMS should be dry mixed with sugar and salt and added as a combination blend to the unground peanuts. It is also possible to melt GMS and then add molten GMS into the mill.

Higher addition of GMS may sacrifice spreadability and gloss to achieve extreme stability e.g. peanut butter used in confectionery mfg.

GMS IN BISCUITS

• Being an emulsifier, GMS disperse fat in water phase to produce a stable emulsion;
• GMS improves the ability of the protein film to entrap air in the batter during creaming or mixing. Thus the biscuits open out more during baking;
• Air entrapped during creaming expands giving a porous texture to the biscuits, thus improving the palatability. The biscuits made by using GMS have more crispness.
• GMS facilitates uniform baking and the raw taste of flour is eliminated;
• Due to GMS, fat disperses uniformly in the dough and hence GMS improves the release of the dough from the moulds and cutters to achieve well-shaped biscuits without any distorted edges;
• Because of uniform dispersion of fat in the dough by using GMS, it reducing breakage in production;
• GMS improves colour and appearance of biscuits;
• The fat consumed per mix is less if used along with GMS. This will increase the shelf-life of biscuits and delay the development of rancidity to a great extent thus improving the shelf life;
• GMS can help to reduce consumption of egg yolk or fat used in making biscuits, thus achieving economy;
• 0.4 to 0.5% of GMS by weight of flour should be added during the dough mixing after preparing an emulsion (1:5) in hot water;

GMS IN BAKER'S YEAST

In the manufacture of yeast, water tends to sweat and leave a dry, crumbly cake that is difficult to cut. Addition of 0.1% GMS to the yeast in the last mixing operation results in a clean cutting product which is whiter in appearance and does not sweat. Usually 1 kg. Of 10% water dispersion of GMS is used per 100kg. Of yeast. The 10% dispersion is made by adding 1 kg. Of GMS to 9 Kgs. Of water at 90°C and stirring till it forms a smooth creamy paste on cooling.

GMS also improves cutting, handling and wrapping operations and gives a better appearance to the yeast.

GMS is suggested for use in both, liquid and spray dried coffee whiteners.

• GMS controls initial emulsification & aids reconstitution;
• GMS improves mouth-feel and stability;
• GMS prevents feathering and oiling off;
• GMS helps to withstand freeze-raw cycles without separating when liquid coffee whitener is added to the hot coffee.
• GMS improves flow properties and helps to form dispersion easily in hot liquids.
• GMS improves whitening ability because of fineness of the dispersed phase.
• Suggested use level of GMS is approx. 0.3 to 0.5% in liquid coffee whitener and 0.2 to 3% in spray dried coffee whitener.

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