1Monoglycerides

1-Monoglycerides, also called 1-monoacylglycerols, are glycerol molecules in which a single fatty acid is esterified to the hydroxyl group at the sn-1 position. The remaining hydroxyl groups at C-2 and C-3 are free, making them amphiphilic. They are a subset of monoacylglycerols; the corresponding 2-monoglycerides have the fatty acid at the sn-2 position. MAGs vary with the fatty acid chain length and degree of unsaturation and are typically encountered as mixtures in commercial products.

Production methods include partial glycerolysis of fats or oils and selective lipase-catalyzed hydrolysis of triglycerides using sn-1 specific enzymes. Enzymatic processes can favor formation of 1-MAGs, while chemical esterification of glycerol with fatty acids is also feasible. In commercial MAG mixtures, 1- and 2-MAG isomers are present in varying ratios depending on the method used.

Uses and applications: The amphiphilic character of MAGs makes them effective emulsifiers. 1-MAGs are used in baked goods, dairy products, chocolate, and other processed foods, often as part of the E471 designation (mono- and diglycerides of fatty acids). They also find applications as stabilizers in cosmetics and as solubilizers in pharmaceutical formulations.

Biological and regulatory notes: In mammalian digestion, triglycerides are primarily hydrolyzed by pancreatic lipase to 2-MAGs and free fatty acids; MAGs, including 1-MAGs, may be absorbed and metabolized further. Food-grade MAGs are widely regarded as safe in regulatory regimes such as the FDA’s GRAS list and similar standards elsewhere, when used within approved levels.