Monoglyceride

Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond.

Industrial production is primarily achieved by a glycerolysis reaction between triglycerides and glycerol.

[4] The commercial raw materials for the production of monoacylglycerols may be either vegetable oils or animal fats.

They are also often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, spreads, and peanut butter,[5] and confections.

[6] In bakery products, monoglycerides are useful in improving loaf volume and texture, and as antistaling agents.