Monoglycerides

Monoglycerides (CAS 68990-53-4) are partial glycerol esters derived from C14–C22 fatty acids, functioning as food-grade emulsifiers and industrial plasticizers across multiple manufacturing sectors.

Produced from vegetable or animal fats, they stabilize oil-water systems that would otherwise separate during processing or storage. In food manufacturing, they are incorporated into bread and margarine.

These additives extend shelf life by controlling fat crystallization and improving dough conditioning. Personal care formulators use them to stabilize emulsions in creams and lotions, improving texture consistency.

They prevent phase separation on the shelf and act as internal lubricants for PVC and other polymers. In plastics processing, they reduce melt viscosity and improve surface finish during extrusion.

Confectionery producers rely on them to control bloom in chocolate coatings and achieve uniform fat distribution. Monoglycerides are supplied as ivory to pale yellow flakes, beads, or powder.

Distilled monoglycerides represent the highest-purity commercial grade at 90%+ monoglyceride content. Food-grade material is available to FCC and E471 specifications for global compliance.

Technical grades serve polymer and industrial applications with high efficiency. Packaging typically ranges from 25 kg bags to bulk containers depending on grade and volume requirements.