monoglyserideja

Monoglyserideja, known in English as monoglycerides, are a class of glycerides in which a single fatty acid is esterified to a glycerol backbone. They are partial glycerides, lying between free fatty acids and the fully esterified triglycerides, and exist mainly as two structural isomers depending on which hydroxyl group of glycerol carries the fatty acid (sn-1 or sn-2).

Production and sources

Monoglyserideja are produced industrially by glycerolysis or lipase-catalyzed esterification of glycerol with fatty acids or fatty acyl donors. They can also form during controlled hydrolysis of fats and oils, followed by purification. They are commonly derived from edible fats and oils and are often obtained as mixtures of monoacylglycerols.

Uses and applications

They are widely used as emulsifiers and stabilizers in the food industry, improving texture, moisture retention, and shelf life in products such as baked goods, dairy, confections, and spreads. In cosmetics and personal care, monoglycerides act as surfactants, emulsifiers, and emollients, contributing to product consistency and spreadability. In many regions, mono- and diglycerides of fatty acids are marketed under regulatory codes such as E471 in the European Union.

Metabolism and safety

After ingestion, pancreatic lipase hydrolyzes monoglyserideja to glycerol and free fatty acids, which are absorbed and utilized by the body. Glycerol can feed into energy metabolism or gluconeogenesis, while fatty acids are used for energy or storage. They are generally recognized as safe when used within approved limits, though regulations and labeling vary by country.

Notes

The term monoglyserideja is the plural form in several languages; in English, the term is monoglycerides.