Monopalmitates

Monopalmitates are monoesters in which palmitic acid is attached to a single hydroxyl group of a glycerol or another alcohol. The most common example is glyceryl monopalmitate (glyceryl palmitate), a monoacylglyceride of palmitic acid. In general, monopalmitates belong to the family of monoacylglycerides or fatty acid esters of fatty alcohols.

Chemically, a monopalmitate consists of a palmitoyl group linked by an ester bond to one hydroxyl group of glycerol, leaving two free hydroxyls. There are positional isomers depending on which glycerol carbon bears the palmitoyl group (for example, 1- or 2-palmitoyl glycerol).

Production of monopalmitates is typically achieved by glycerolysis of fats or oils or by direct esterification of glycerol with palmitic acid, often using lipase enzymes or chemical catalysts. They can also be obtained through selective hydrolysis of triglycerides to yield monoacylglycerols.

Applications are diverse. In foods they act as emulsifiers, texture modifiers, and stabilizers in products such as baked goods, dairy, and confectionery. In cosmetics and personal care, glyceryl monopalmitate serves as an emollient and thickener. They are commonly listed on ingredient labels as glyceryl monopalmitate or monopalmitin.

Regulatory status is generally favorable, with monopalmitates widely used within approved limits in many jurisdictions. They are considered edible lipids and typically pose low toxicity; as with all lipids, intake should be balanced, and exposure should follow product-specific guidelines.