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Distilled monoglycerides (DMG) are high-monoglyceride emulsifiers produced from glycerol and edible fatty acids, fats, or oils.
Distilled monoglycerides (DMG) provide emulsification, starch complexing, aeration, fat crystallization control, lubrication, and texture modification.
Distilled monoglycerides (DMG) are used in bakery products, margarine, shortening, frozen desserts, dairy systems, confectionery, processed foods, cosmetics, plastics, and industrial formulations.
CAS Number: Not assigned as one universal number; CAS 68953-43-5 is used for mono- and diglyceride mixtures, while CAS 123-94-4 is representative of glyceryl monostearate
EC Number: Not assigned as one universal number; dependent on fatty-acid composition and substance definition
Molecular Formula: Variable; representative monoglycerides can be expressed generally as C₃H₅(OH)₂(OCOR)
Molecular Weight: Variable according to fatty-acid chain length and degree of unsaturation
SYNONYMS
Distilled monoglycerides (DMG), Distilled Monoglycerides, Distilled Monoglyceride, DMG, Molecularly Distilled Monoglycerides, Molecular Distilled Monoglycerides, High-Monoglyceride Distillate, High-Mono Glycerides, High-Monoester Glycerides, Purified Monoglycerides, Food-Grade Distilled Monoglycerides, E471 Distilled Monoglycerides, E 471 Distilled Monoglycerides, INS 471 Monoglycerides, Mono- and Diglycerides of Fatty Acids, Mono and Diglycerides, Monoacylglycerols, Monoacylglycerides, Glycerol Monofatty Acid Esters, Glycerol Monoesters, Glyceryl Monoesters, Glyceryl Monostearate, Glycerol Monostearate, GMS, Monostearin, Glyceryl Monopalmitate, Glycerol Monopalmitate, Monopalmitin, Glyceryl Monooleate, Glycerol Monooleate, Monoolein, Saturated Monoglycerides, Unsaturated Monoglycerides, Hydrogenated Monoglycerides, Vegetable-Based Monoglycerides, Fatty Acid Monoglycerides, Alpha-Monoglycerides, 1-Monoglycerides, 2-Monoglycerides, Alpha-Tending Monoglycerides, Food Emulsifier E471, Bakery Emulsifier E471, Crumb-Softening Emulsifier, Anti-Staling Monoglyceride, Starch-Complexing Emulsifier, Margarine Emulsifier, Shortening Emulsifier, Ice-Cream Emulsifier, Fat-Crystallization Modifier, Water-in-Oil Emulsifier, Oil-in-Water Emulsifier, Aerating Emulsifier, Plastic Processing Monoglyceride, Lubricating Monoglyceride, Release-Agent Monoglyceride
APPLICATIONS
Distilled monoglycerides (DMG) serve as crumb-softening emulsifiers in pan bread, buns, rolls, and similar yeast-leavened bakery products.
Distilled monoglycerides (DMG) interact with gelatinized starch, particularly amylose, and can slow the development of firm crumb texture during storage.
Distilled monoglycerides (DMG) support packaged bread formulations requiring improved eating quality over the intended shelf-life period.
Distilled monoglycerides (DMG) must be adequately dispersed or hydrated because poor distribution reduces starch-complexing efficiency.
Distilled monoglycerides (DMG) function in hamburger buns, hot-dog rolls, sandwich bread, and soft bakery products.
Distilled monoglycerides (DMG) can improve crumb tenderness, slicing behavior, flexibility, and resistance to premature firming.
Distilled monoglycerides (DMG) contribute to cakes and sponge products requiring stable aeration and uniform crumb structure.
Distilled monoglycerides (DMG) can form hydrated alpha-gel structures that assist incorporation and stabilization of fine air bubbles.
Distilled monoglycerides (DMG) support cake mixes and powdered bakery premixes requiring a concentrated emulsifier source.
Distilled monoglycerides (DMG) can be supplied in powdered, bead, hydrated, or dispersible forms selected for the intended mixing process.
Distilled monoglycerides (DMG) function in muffins, doughnuts, sweet goods, and chemically leavened bakery systems.
Distilled monoglycerides (DMG) can modify batter viscosity, fat distribution, tenderness, volume, and finished crumb texture.
Distilled monoglycerides (DMG) contribute to tortillas, flatbreads, wraps, and similar flexible cereal products.
Distilled monoglycerides (DMG) can reduce cracking and stiffness when formulation, moisture, starch type, and storage conditions are properly controlled.
Distilled monoglycerides (DMG) support pasta, noodles, cereals, and processed starch products requiring starch-lipid interaction.
Distilled monoglycerides (DMG) can modify cooking behavior, surface stickiness, starch swelling, firmness, and texture retention.
Distilled monoglycerides (DMG) function in processed potato products requiring control of starch texture and surface adhesion.
Distilled monoglycerides (DMG) can assist starch complexing in flakes, granules, doughs, and formed potato systems.
Distilled monoglycerides (DMG) serve as emulsifiers in margarine and table-spread formulations.
Distilled monoglycerides (DMG) help distribute the aqueous phase through the continuous fat phase while influencing crystallization and plastic consistency.
Distilled monoglycerides (DMG) support bakery margarines and roll-in fats requiring controlled plasticity and workable crystal structure.
Distilled monoglycerides (DMG) can influence beta-prime crystal development, spreadability, firmness, and resistance to oil separation.
Distilled monoglycerides (DMG) function in shortening systems used for cakes, biscuits, pastries, fillings, and frying applications.
Distilled monoglycerides (DMG) can improve water incorporation, creaming performance, crystal behavior, and distribution of fat through the finished product.
Distilled monoglycerides (DMG) contribute to puff-pastry and laminated-dough fats requiring controlled layer formation.
Distilled monoglycerides (DMG) must be balanced with the fat blend because excessive emulsification or softness can reduce lamination quality.
Distilled monoglycerides (DMG) support ice cream and frozen-dessert formulations requiring controlled fat destabilization.
Distilled monoglycerides (DMG) can partially displace protein from fat-droplet surfaces and promote formation of a supporting fat network during freezing.
Distilled monoglycerides (DMG) function in whipped toppings and aerated frozen products requiring stable air-cell structure.
Distilled monoglycerides (DMG) help balance emulsification before freezing with partial coalescence during whipping or dynamic freezing.
Distilled monoglycerides (DMG) contribute to non-dairy creamers, imitation creams, and recombined dairy systems.
Distilled monoglycerides (DMG) can improve fat dispersion, whitening, mouthfeel, emulsion stability, and resistance to surface oiling.
Distilled monoglycerides (DMG) support recombined milk, flavored dairy beverages, and fat-containing nutritional drinks.
Distilled monoglycerides (DMG) must be combined with suitable proteins, stabilizers, homogenization, and heat-treatment conditions.
Distilled monoglycerides (DMG) function in processed cheese, cheese analogues, and fat-containing cheese preparations.
Distilled monoglycerides (DMG) can assist fat distribution and texture adjustment but do not replace the role of authorized emulsifying salts.
Distilled monoglycerides (DMG) contribute to confectionery fillings, caramel, toffee, fondant, and fat-based centers.
Distilled monoglycerides (DMG) can improve water-fat distribution, reduce oil separation, and modify bite, softness, and processing viscosity.
Distilled monoglycerides (DMG) support chocolate-flavored compounds, coatings, and wafer fillings after compatibility testing.
Distilled monoglycerides (DMG) can influence fat migration and texture but must be assessed for effects on tempering, viscosity, and bloom.
Distilled monoglycerides (DMG) function in peanut butter, nut spreads, seed pastes, and similar oil-rich products.
Distilled monoglycerides (DMG) can reduce oil separation and improve spreadability when compatible with the native oil and solid-particle system.
Distilled monoglycerides (DMG) contribute to meat emulsions, sausages, pâtés, and processed protein products where legally authorized.
Distilled monoglycerides (DMG) can support distribution of fat and water while proteins, salt, temperature, and mechanical processing control emulsion formation.
Distilled monoglycerides (DMG) support sauces, soups, gravies, dressings, and convenience-food emulsions.
Distilled monoglycerides (DMG) can improve texture and phase stability when incorporated at a temperature above the relevant melting region.
Distilled monoglycerides (DMG) function as lubricants and release agents in food-manufacturing equipment and forming processes where authorized.
Distilled monoglycerides (DMG) can reduce adhesion between processed food masses and compatible molds, surfaces, or extrusion equipment.
Distilled monoglycerides (DMG) support cosmetic creams, lotions, balms, sticks, and cleansing formulations as co-emulsifiers and consistency modifiers.
Distilled monoglycerides (DMG) cosmetic use requires suitable purity, oxidation stability, sensory testing, preservation, and regulatory assessment.
Distilled monoglycerides (DMG) function in plastics, masterbatches, and polymer compounds as internal lubricants, antistatic aids, and release-supporting additives.
Distilled monoglycerides (DMG) industrial performance depends on polymer compatibility, migration rate, processing temperature, odor, and surface requirements.
DESCRIPTION
Distilled monoglycerides (DMG) are concentrated mixtures of glycerol monoesters of long-chain saturated or unsaturated fatty acids.
Distilled monoglycerides (DMG) can also contain smaller quantities of diglycerides, triglycerides, free glycerol, free fatty acids, moisture, and soaps.
Distilled monoglycerides (DMG) are compositionally variable materials rather than one discrete molecular compound.
Distilled monoglycerides (DMG) therefore have no single universal molecular formula, molecular weight, melting point, CAS number, or EC number.
Distilled monoglycerides (DMG) commonly contain glyceryl monostearate, glyceryl monopalmitate, glyceryl monooleate, and related monoacylglycerols.
Distilled monoglycerides (DMG) fatty-acid distribution reflects the oil, fat, or purified fatty-acid feedstock used in production.
Distilled monoglycerides (DMG) are generally manufactured through glycerolysis of edible triglycerides or esterification of glycerol with edible fatty acids.
Distilled monoglycerides (DMG) crude reaction mixtures initially contain mono-, di-, and triglycerides together with residual glycerol and fatty acids.
Distilled monoglycerides (DMG) are enriched by molecular or short-path distillation under reduced pressure.
Distilled monoglycerides (DMG) molecular distillation separates monoglycerides from less volatile diglycerides and triglycerides while limiting prolonged thermal exposure.
Distilled monoglycerides (DMG) typically contain approximately 90–95% or more monoglycerides in common high-purity grades.
Distilled monoglycerides (DMG) can contain approximately 0.5–1% free glycerol, 0.5–1% free fatty acids, and several percent diglycerides in representative distilled compositions.
Distilled monoglycerides (DMG) contain a hydrophilic glycerol region and one hydrophobic fatty-acyl chain.
Distilled monoglycerides (DMG) amphiphilic structure enables adsorption at oil-water, air-water, fat-water, and solid-liquid interfaces.
Distilled monoglycerides (DMG) may consist predominantly of saturated monoglycerides when produced from fully hydrogenated or high-saturation feedstocks.
Distilled monoglycerides (DMG) may also contain substantial unsaturated monoolein or related structures when liquid or softer functionality is required.
Distilled monoglycerides (DMG) saturated grades normally appear as white to slightly off-white waxy flakes, powders, beads, or solids.
Distilled monoglycerides (DMG) unsaturated grades can appear as pale-yellow pastes, soft solids, or viscous oily liquids.
Distilled monoglycerides (DMG) are generally insoluble or only dispersible in cold water.
Distilled monoglycerides (DMG) can be melted into fats and oils or hydrated under controlled heating to form lamellar, gel, or mesomorphic structures.
Distilled monoglycerides (DMG) saturated alpha-monoglycerides can crystallize initially in a metastable alpha form.
Distilled monoglycerides (DMG) can gradually transform toward more stable crystalline forms, changing dispersibility, gel structure, and emulsifying performance.
Distilled monoglycerides (DMG) form inclusion complexes with amylose after starch gelatinization.
Distilled monoglycerides (DMG) starch interaction is a principal mechanism behind their crumb-softening and anti-firming function in bakery products.
Distilled monoglycerides (DMG) are regulated as mono- and diglycerides of fatty acids under the E471 or INS 471 designation in food applications.
Distilled monoglycerides (DMG) are recognized by United States regulations for functions including emulsification, dough strengthening, stabilization, lubrication, surface finishing, and texturizing under current good manufacturing practice.
Distilled monoglycerides (DMG) European food-additive specifications require production from edible fats and oils and compliance with defined composition and impurity limits.
Distilled monoglycerides (DMG) current European specifications include limits addressing erucic acid, toxic elements, 3-MCPD-related contaminants, and glycidyl fatty-acid esters.
Distilled monoglycerides (DMG) source can be vegetable, animal, marine, or mixed unless the supply chain is specifically documented.
Distilled monoglycerides (DMG) vegetarian, vegan, halal, kosher, allergen, genetically modified organism, and sustainability status must be verified from grade-specific certification.
PROPERTIES
Product Type: High-Monoglyceride Fatty-Acid Ester Mixture
Chemical Class: Glycerol Monoesters of Long-Chain Fatty Acids
Food Additive Identification: E471 and INS 471
Representative Mixture CAS Number: 68953-43-5
Representative Component: Glyceryl Monostearate, CAS 123-94-4
Molecular Formula: Variable
Molecular Weight: Variable
Monoglyceride Content: Commonly Approximately 90–95% or Higher, Grade Dependent
Physical Form: Powder, Flakes, Beads, Waxy Solid, Paste, or Oily Liquid
Appearance: White to Pale Yellow or Pale Brown, Grade Dependent
Water Solubility: Insoluble to Dispersible; Hydration and Temperature Dependent
Oil Compatibility: Soluble or Dispersible in Heated Fats and Oils
Melting Range: Fatty-Acid Composition Dependent
Primary Functions: Emulsification, Starch Complexing, Aeration, Fat-Crystallization Control, Lubrication, and Texture Modification
Main Uses: Bakery, Margarine, Shortening, Frozen Desserts, Dairy Products, Confectionery, Cosmetics, and Plastics
Storage: Cool, Dry, Tightly Closed, and Protected from Heat, Moisture, Odors, Oxidation, and Contamination
FIRST AID
Inhalation
Distilled monoglycerides (DMG) dust exposure should be followed by movement to fresh air and rest in a position comfortable for breathing.
Distilled monoglycerides (DMG) inhalation requires medical attention if coughing, throat irritation, wheezing, or breathing difficulty persists.
Skin Contact
Distilled monoglycerides (DMG) contamination should be removed from the skin using soap and water.
Distilled monoglycerides (DMG) molten-material exposure requires immediate cooling with water and medical treatment for thermal burns.
Eye Contact
Distilled monoglycerides (DMG) eye exposure should be rinsed immediately with clean running water for at least 15 minutes.
Distilled monoglycerides (DMG) eye exposure requires contact-lens removal when easy and medical attention if pain, redness, or visual disturbance persists.
Ingestion
Distilled monoglycerides (DMG) accidental ingestion should be followed by rinsing of the mouth without inducing vomiting.
Distilled monoglycerides (DMG) ingestion requires medical advice when the material is not food grade, a substantial quantity is swallowed, or symptoms develop.
Note to Physicians
Distilled monoglycerides (DMG) exposure should be treated symptomatically with appropriate supportive care.
Distilled monoglycerides (DMG) assessment should consider grade, fatty-acid source, additives, physical temperature, quantity, exposure route, and current Safety Data Sheet.
HANDLING AND STORAGE
Handling
Distilled monoglycerides (DMG) should be handled using methods that minimize dust generation, contamination, oxidation, and uncontrolled heating.
Distilled monoglycerides (DMG) should be kept away from strong oxidizing agents, excessive heat, open flames, food contamination, and incompatible chemicals.
Ventilation
Distilled monoglycerides (DMG) powder-handling areas should have effective general ventilation and local dust extraction where necessary.
Distilled monoglycerides (DMG) heated-processing areas should have local exhaust to control fumes and thermal-decomposition products.
Storage
Distilled monoglycerides (DMG) should be stored in tightly closed and moisture-resistant packaging within a cool, dry, and well-ventilated area.
Distilled monoglycerides (DMG) should be protected from direct sunlight, excessive heat, humidity, strong odors, oxidizing agents, pests, and damaged packaging.
Spill and Leak Procedures
Distilled monoglycerides (DMG) solid spills should be collected using a suitable low-dust recovery method because loose material can create a slipping hazard.
Distilled monoglycerides (DMG) molten spills should be allowed to cool before collection and should be prevented from entering drains or waterways in bulk quantities.
Handling Precautions
Distilled monoglycerides (DMG) handling should include suitable gloves, protective clothing, safety goggles, and dust protection where required.
Distilled monoglycerides (DMG) food use should follow the current grade specification, certificate of analysis, Safety Data Sheet, hygiene procedures, and applicable food-additive regulations.
