Monoglycerides and Diglycerides

Mono- and diglycerides are produced through either transesterification, involving the reaction of triglycerides with glycerol, or esterification, where fatty acids react with glycerol. These processes yield emulsifiers used in the food industry to blend and stabilize ingredients, commonly derived from oils like soybean, palm, or sunflower oil.

It is available both in liquid and solid form: 

Liquid: a pale yellow to pale brown oily liquid  Solid: white flake, powder or beads

A maximum of 2 years in a cool and dry environment with proper ventilation

In 25kg packages

Food and Beverages 

Bread: function as a dough softener, also improves loaf volume and the texture, and therefore prolongs bread freshness and shelf life.  Confectionary: can be used as used in confectionery as emulsifiers and stabilizers to help blending and stabilizing ingredients, preventing the separation of water and oil components in various confectionery products such as chocolates, candies, and icings.  Cake mix: improve cake volume and texture, also improve crumb structure and tenderness.  Margarine: stabilize the emulsion.  Cream & Creamers: enhance the stability of the emulsion system such as in coffee mate.  Ice cream: improve the creamy mouthfeel, stabilize the air in ice, create a stable structure and reduce freezing time.  Spreads & Butter: improve the emulsion stabilization and spreadability, reduce stickiness, improve flavour.  Cheese: to obtain a smooth texture, such as in peanut butter.  Desserts: benefit aeration and foam stability.  Mayonnaise, salad dressings, Margarin: Monoglycerides act as emulsifiers in dressings and mayonnaise, preventing ingredient separation and ensuring a smooth, stable texture.

Monoglycerides can be used as excipients or emulsifiers in the formulation of certain medications, helping the improvement of the solubility and stability of active ingredients in various drug formulations.

In cosmetics and healthcare products, monoglycerides and diglycerides are commonly used as emulsifiers, stabilizers, and surfactants. These glycerides help blend water and oil-based ingredients, ensuring a consistent texture and stability in various formulations such as creams, lotions, and ointments. Additionally, they may contribute to the improved absorption and delivery of active ingredients in skincare and healthcare products.