Glycerylesters

Glyceryl esters are esters derived from glycerol (propane-1,2,3-triol) and fatty acids. They encompass monoacylglycerols (MAGs), diacylglycerols (DAGs), and triacylglycerols (TAGs). When all three hydroxyl groups of glycerol are esterified, triacylglycerols form, which are the main constituents of fats and oils and serve as the body's primary energy storage. MAGs and DAGs are intermediates in lipid metabolism and also occur naturally in foods.

Commercially, glyceryl esters are produced by esterification of glycerol with fatty acids or by transesterification of fats and oils. They are widely used in food, cosmetics, and pharmaceuticals as emulsifiers, stabilizers, texture enhancers, and processing aids. In the food industry, monoglycerides and diglycerides function as emulsifiers and may be labeled as mono- and diglycerides of fatty acids (often referred to collectively as E471). Specific glyceryl esters such as glyceryl monostearate or glyceryl monooleate are valued for their texture and melt properties.

In digestion, lipases hydrolyze triglycerides to yield MAGs and DAGs, which are absorbed by the intestine and reassembled into triglycerides for transport. Glycerol released during lipolysis can be used in gluconeogenesis or energy metabolism.

Safety and regulation: glyceryl esters used as food additives have regulatory approvals in many jurisdictions and are generally regarded as safe within specified use levels.