Effects of glycerolmonostearate on reconstituted potato granules

The texture of reconstituted potato granules can be altered to give a more mealy product by the use of glycerolmonostearate. GMS can be added either during production by blending or as a powder or mix at time of reconstitution. The quality of the original potato granules is the greatest factor in producing a good reconstituted mashed potato product, with or without addition of GMS. During this study there were no adverse textural or flavor effects attributed to GMS.