GMS^® 520 is an innovative hydrated emulsifying agent produced using a hydration process to create a unique monoglyceride with a higher surface area for rapid integration into emulsion systems. Containing a minimum of 21% monoglyceride content, this ivory white hydrated paste easily disperses into any dough system, improving the starch complexing, machinability, and tolerance of products. In products like breads, rolls, and processed pastas and noodles, this emulsifier helps deliver crumb softening and freeze–thaw stability, as well as prevent unwanted sticking. GMS^® 520 is especially useful in time-sensitive applications, such as no-time dough systems.

GMS^® 520 provides easier handling and dispersion than alternative emulsifiers, such as GMS^® 540.