DESCRIPTION

Acetylated Monoglycerides occur as clear, thin liquids or solids, ranging in color from white to pale yellow. They consist of partial or complete esters of glycerin with a mixture of acetic acid and edible fat-forming fatty acids. They may be manufactured by the interesterification of edible fats with triacetin and glycerin in the presence of catalytic agents, followed by molecular distillation, or by the direct acetylation of edible monoglycerides with acetic anhydride and without the use of a catalyst or molecular distillation. They are insoluble in water, but are soluble in alcohol, in acetone, and in other organic solvents, the extent of solubility depending on the degree of esterification and the melting range.