Wednesday, March 14, 2012


A compound consisting of one molecule of fatty acid esterified to glycerol.


Monoglycerides provide a wide range of benefits to food products including emulsification of fats, improved texture, reduced fat, improved mouth feel and increased shelf life.


Monoglycerides and diglycerides can not usually be captured naturally, but can be sourced naturally. One common production method is to heat palm oil (or another oil) to a high temperature. At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. This process is enhanced with an alkaline catalyst (such as sodium or calcium hydroxide) and eventually stopped with a phosphate salt (that must be filtered out afterward). Though rearrangement is random, it can be controlled to achieve specific ratios of monoglycerides, diglycerides, triglycerides, and free glycerine.

Monoglycerides and diglycerides can be sourced naturally, but the typical method of production is not something that ever occurs in nature.


There is concern in that it's fatty acid.


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