Mono & Diglycerides

Overview: The Versatile Emulsifiers – Mono & Diglycerides

Mono & Diglycerides (MDG) are a class of widely used non-ionic emulsifiers derived from fats and oils. Chemically, they are glycerol esters of fatty acids, meaning they consist of a glycerol molecule esterified with either one fatty acid (monoglyceride, e.g., Glyceryl Monostearate, CAS No. 31566-31-1) or two fatty acids (diglyceride). CanCastor’s premium MDGs are typically produced through the interesterification of fats and oils (such as palm oil, soybean oil, or hydrogenated castor oil derivatives) with glycerol, resulting in a balanced blend of mono- and diglycerides, often with small amounts of triglycerides and free glycerol. This blend capitalizes on the unique amphiphilic nature of monoglycerides, possessing both hydrophilic (glycerol head) and lipophilic (fatty acid tail) properties, making them exceptionally effective at stabilizing oil-in-water and water-in-oil emulsions across various industrial applications.

Our industrial-grade Mono & Diglycerides are critical components in formulations requiring robust emulsion stability, improved texture, and extended shelf-life. From enhancing the crumb structure in bakery products to stabilizing pharmaceutical creams and improving the feel of cosmetic lotions, the versatility of MDGs is unparalleled. CanCastor ensures that our MDG products meet stringent quality specifications, including those outlined by USP (United States Pharmacopeia), BP (British Pharmacopoeia), and Codex Alimentarius standards for food additives (E471). Our commitment to quality, backed by a deep understanding of lipid chemistry, positions us as a trusted supplier for your most demanding industrial needs.

Key Physical & Chemical Properties

• Appearance: White to off-white, waxy flakes, powder, or beads
• Odor: Characteristic, mild
• Solubility: Insoluble in water, soluble in organic solvents (e.g., ethanol, chloroform)
• Hydrophilic-Lipophilic Balance (HLB): Typically 3.0-6.0 (indicating lipophilic nature)
• Melting Point: 55-65°C
• Acid Value: Max 3.0 mg KOH/g
• Iodine Value: Max 2.0 g I2/100g
• Hydroxyl Value: 300-330 mg KOH/g
• Monoester Content: Min 40% (for general food grades, higher purity grades available)
• Saponification Value: 160-175 mg KOH/g