monoacylglyserolin

Monoacylglycerol, also known as monoacylglyceride or glycerol monoester, is a glycerol molecule in which a single fatty acid is esterified to one of the three hydroxyl groups, leaving two hydroxyl groups free. The fatty acid can vary in chain length and degree of saturation, giving rise to a family of monoacylglycerol species, including 1-monoacylglycerols and 2-monoacylglycerols depending on which hydroxyl group is esterified.

In digestion, monoacylglycerols are important products of triglyceride breakdown. Pancreatic lipase hydrolyzes dietary triglycerides to free fatty acids and monoacylglycerols, with 2-monoacylglycerol commonly generated in the intestinal lumen. These compounds are absorbed by enterocytes and re-esterified to form triglycerides for incorporation into chylomicrons and subsequent transport through the lymphatic system. Monoacylglycerols can also be formed or consumed within cellular lipid metabolism and can be further hydrolyzed by monoacylglycerol lipase to glycerol and fatty acids.

Industrially, monoacylglycerols are produced by glycerolysis or esterification of glycerol with fatty acids and are marketed, often together with diglycerides, as emulsifiers under the designation mono- and diglycerides of fatty acids (E471). They serve as emulsifiers, stabilizers, and texturizers in a wide range of food products, including baked goods, dairy, spreads, and confectionery, and are used in some non-food applications as well.

Regulatory status varies by region, but monoacylglycerols are commonly considered safe for use as food additives when produced and used in accordance with applicable guidelines.