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GMS can be synthesized in two ways as mentioned in the manufacturing processes of mono- and diglycerides:

Transesterification process: glycerolysis reaction between fats/oils (hydrogenated oil included) and glycerol (3)
Direct esterification process: esterification between glycerol and the fatty acid – stearic acid
The above raw materials are from the edible sources: animal fats/oils or vegetable oils, especially from the latter, such as palm, rapeseed, soya bean and sunflower oil.

Specification
Other Names
Glyceryl monostearate
Monostearin
Mono and diglycerides of fatty acids
CAS Number 123-94-4
Chemical formula C21H42O4
Molecular Weight 358.56
Properties
Appearance
White powder, flake or bead with a slight acidic smell.

Solubility and HLB
GMS has a low HLB value 3-4, it is insoluble in water; soluble in hot oils, hot organic solvents.

As its low HLB property, it is lipophilic and forms water-in-oil emulsions (w/o).

Structure
There are two chemical structures of GMS due to the two places of OH-, and the first isomer takes large part in the final GMS product.
http://www.chinafooding.com/Glycerol_Monostearate

Neotame has a clean sweet taste like sugar. Neotame can be used in both cooking and baking applications. Food and beverage companies will have the flexibility to determine Neotame use on a product-by-product basis.
http://www.chinafooding.com/Neotame

Since it is 6,000 sweet than sugar, only a very low amount is needed to sweeten the low/reduced-calorie food and drink. Meanwhile, it has better heat stability over aspartame, and thus can be used in cooking and baking products where aspartame cannot.

Neotame is also used to strengthen the sweetness in the blends with other high-intensity sweeteners.

The following food list may contain neotame:

Chewing gum
Carbonated soft drinks
Tabletop sweeteners
Frozen desserts, yogurt
Baked goods
Preserved fruits
Salad dressings
Bakery
The property of heat-tolerant makes it ideal for baking applications, such as in cookies, cakes and muffins.

Beverages
Stable in carbonated drinks and can be used in powdered drinks and juices to lower the sugar content and reduce the calorie intake while maintaining the sweet taste.

Table top sweeteners
Without hygroscopicity makes it suitable as a sweetener in table-top sweeteners.

Confectionery
This ingredient can be used together with sugar alcohols in confectionery products, such as chocolates, gums, and candies.

Dairy
The stability in high temperature short time can be utilized to produce dairy products, such as yogurts, desserts, and ice creams.
http://www.chinafooding.com/Neotame

Sodium citrates chemicals, food additives, development, buffer emulsifier, stabilizer, and the chemical industry, metallurgical industry, the process of absorption of sulfur dioxide exhaust, Sodium citrates is widely used in non-hydrogen electroplation. Sodium citrates citric acid, sodium salt, see: MSG, citric acid citric acid citric acid sodium phosphate 3-forms, also referred to as food additive E331.

Sodium citrates use:
Sodium citrates used in ice cream, to prevent fat globules from sticking together. Citrate and phosphate, have this property. Sodium citrates is also an anticoagulant. E331 as a buffer, Sodium citrates help keep the pH level of soft drinks. Sodium citrates as a chelating agent, Sodium citrates the importance of calcium in the water, let them interfere with detergent and soap.
http://www.chinafooding.com/Sodium_citrates

Sodium citrate is a multi-functional ingredient that is commonly used in carbonated drinks, powdered drinks, jams, jellies, ice cream, yogurts, processed cheeses, meat, sausage, and ham.

It is mainly used for the following purposes:

Flavoring agent: enhance taste by imparting both a salty and a tart flavor in beverages.
Buffer: commonly used together with citric acid to adjust the PH by reducing the acidity of foods.
Chelating agent: the power of chelating metal ions, e.g. Ca2+, Mg 2+, and Fe2+ in dishwashing and laundry detergents.
Emulsifier: prevent the separation of oil and protein in the cheesemaking process.
Preservative: prevent food spoilage.
Anticoagulant: used as an anticoagulant and prevent blood from clotting by combining calcium ion.
Yogurt
Citric acid adds sour taste to dairy products, but its sour taste is strong, and the sour taste can be eased with the combination of sodium citrate, so these two ingredients are often used together in yogurt to adjust and improve the sour taste.

Cheese
Cheese is an emulsion of dairy fat, protein and water, and it tends to break down at high temperatures.

While it is melting, sodium citrate works as an emulsifier to prevent cheese curdling or the separation of fat and protein by keeping fat and protein together and binding calcium ions in the cheese. The usage in cheese is around 3%, depending on your recipes.

Cheese with sodium citrate can melt evenly and produce a smooth & creamy sauce. This property makes it possible to obtain portable and sliceable cheese (in mold, can take everywhere) in home cooking.

Following cheese products may contain with it:

Cheese sauce
Nacho cheese
Macaroni and Cheese
Beverage
Sodium Citrate is used to adjust the tartness in Coca Cola’s beverages (3). And you can find it in the ingredient lists of Sprite (4), Vitamin water (5) and other drinks. It is also added in sports and energy drinks for such purposes, such as in the products of Redbull and Monster.
http://www.chinafooding.com/Sodium_citrates