Glyserolifaattiin

Glyserolifaattiin, also known as glycerolysis, is a chemical reaction in which glycerol reacts with fatty acids or fatty acid esters to form glycerides—mono-, di-, and triglycerides. In lipid chemistry the process is used to rearrange fatty acids among glycerol molecules and to synthesize structured lipids with tailored melting properties and functional characteristics. Reactions can be catalyzed by acids, bases, or enzymes such as lipases, with enzymatic routes often preferred for food or cosmetic applications due to milder conditions and greater specificity.

Chemistry and operating conditions vary with the chosen route. Direct glycerolysis may involve free fatty acids or triglycerides as reactants, whereas transesterification-like exchanges use fatty acid esters. Water removal or alcohol removal, depending on the method, helps drive the reaction toward glyceride formation. Chemical catalysts (for example, mineral or solid acids) often require higher temperatures (roughly 120–240°C) and controlled water activity, while enzymatic systems operate at lower temperatures (approximately 30–60°C) and in solvent-free or mild solvent environments.

Applications and relevance are broad. In the food industry, glycerolysis is used to produce mono- and diglycerides and to create structured fats with specific functional properties for margarines, shortenings, and confectionery fats. In cosmetics and personal care, glycerides serve as emollients, emulsifiers, and stabilizers. In oleochemistry, glycerolysis forms part of strategies to tailor lipid profiles, improve texture, and valorize glycerol, a byproduct of other lipid processes. Interrelated methods, such as interesterification, are used alongside glycerolysis to achieve desired lipid rearrangements.