C16-18 monoglycerides and diglycerides

C16-18 Monoglycerides and Diglycerides (CAS 85251-77-0) are partial glycerol esters derived from palmitic and stearic fatty acids. They function as emulsifiers and stabilizers across food, personal care, and industrial formulations.

These compounds reduce interfacial tension between oil and water phases, enabling stable emulsions where incompatible ingredients must be uniformly combined. In food manufacturing, they are incorporated into baked goods and margarines.

They are also used in dairy products to improve texture, extend shelf life, and control fat crystallization. Personal care formulators use them in creams and lotions to build stable oil-in-water or water-in-oil emulsions.

These esters contribute moisturizing performance to the finished product. In coatings and adhesive systems, they act as dispersing agents that improve pigment wetting and substrate adhesion during the manufacturing process.

They also function as processing aids in confectionery, preventing bloom and controlling viscosity in chocolate and compound coatings. This ensures a consistent finish and mouthfeel in high-quality chocolate products.

C16-18 Monoglycerides and Diglycerides are typically supplied as flakes, beads, or a waxy solid at ambient temperature. Food-grade material is available meeting FCC and EU food additive specifications.

Technical-grade options are supplied for industrial coating and adhesive applications. Purity and monoglyceride content vary by grade, and buyers should confirm the mono-to-diglyceride ratio against their specific requirements.