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Distilled Monoglycerides (DMG) are concentrated glycerol monoester emulsifiers used in bakery, frozen desserts and fat-based formulations, with saturated stearate-rich grades commonly documented under CAS 31566-31-1. Their high monoester content makes them useful when emulsifier concentration, fatty-acid profile and physical form need close control. The amphiphilic molecules interact with interfaces, fat structures and starch, with performance depending on hydration, temperature history and the surrounding ingredients.
CAS No: 31566-31-1
EC No: 250-705-4
Appearance: White to off-white powder, beads or flakes for saturated grades
Odor: Neutral to slightly fatty
Monoester content: Common commercial grades specify at least 90%
Melting behavior: Common saturated grades melt around 60-70 °C
Water solubility: Insoluble, with hot-water dispersibility depending on form and formulation
Oil compatibility: Incorporated into suitable warm oils or fats
WHAT ARE DISTILLED MONOGLYCERIDES (DMG)?
Distilled Monoglycerides (DMG) are monoester-enriched mixtures obtained by distilling partial glycerides of fatty acids, used as emulsifiers and texture modifiers. This page uses saturated, stearate-rich DMG as its reference, while unsaturated and other fatty-acid grades can have different identities and properties.
The glycerol portion and fatty chain provide different affinities for water and oil. These molecules can support emulsification and interact with starch and fat crystals, but the effect is not determined by monoester percentage alone.
Manufacture commonly begins with glycerol reacting with edible fats, oils or fatty acids, followed by molecular or short-path distillation. The distillation enriches monoglycerides relative to the starting mixture. Cooling and forming produce powders, beads or flakes, while other grades may be softer or supplied in prepared blends.
Saturation, C16:C18 distribution, monoester assay, free glycerol and physical form distinguish commercial grades. Vegetable or animal feedstock and certification must be documented rather than inferred from the name. A powder, an activated preparation and a hydrate are not automatically interchangeable at equal mass.
The E471 category is broader than distilled material. A conventional partial-glyceride mixture or a self-emulsifying cosmetic grade must not be assumed to have the same monoester content or composition as a DMG grade.
COMMON PRODUCT & CHEMICAL NAMES OF DISTILLED MONOGLYCERIDES (DMG):
Distilled monoglycerides
DMG
Distilled monoglyceride
Saturated distilled monoglycerides
Unsaturated distilled monoglycerides
GMS 90
GMS 95
Distilled glyceryl monostearate
Glyceryl monostearate
Glyceryl stearate
Monostearin
Mono- and diglycerides of fatty acids
E471
INS 471
The distilled names describe a manufacturing and composition class. GMS 90 and GMS 95 are commercial grade descriptions whose assay basis must be confirmed. Glyceryl monostearate and monostearin relate to stearate-containing material, while Glyceryl Stearate is an INCI designation for matching cosmetic ingredients. E471 and INS 471 describe the broader food-additive category, not a universal 90% monoester grade.
An unsaturated monooleate-rich DMG is not chemically identical to a saturated stearate-rich product. Glyceryl Stearate SE contains a self-emulsifying system and must not be treated as the same formulation as a plain non-self-emulsifying grade.
CAS NO, EC / EINECS NO AND CHEMICAL IDENTIFICATION OF DISTILLED MONOGLYCERIDES (DMG)
Product name: Distilled Monoglycerides (DMG)
Common abbreviation: DMG
Chemical class: Fatty-acid partial glycerides enriched in monoesters
Reference saturated identity: Stearic acid, monoester with glycerol
CAS No: 31566-31-1
EC / EINECS No: 250-705-4
Food category identifier: E471 / INS 471, where the supplied grade meets the relevant requirements
Relevant cosmetic INCI: Glyceryl Stearate for a matching stearate-based ingredient
Main functions: Emulsification, starch interaction, fat-structure and texture modification
The CAS and EC pair above identifies the reference stearate-based material. It does not identify every unsaturated DMG or define a fatty-acid distribution. Pure glyceryl monostearate has formula C21H42O4 and molecular weight approximately 358.56 g/mol, but these are not a single formula and molecular weight for every commercial DMG mixture.
Glyceryl monopalmitate and other monoesters can be present. A specific 1-monostearin identity, CAS 123-94-4, is also distinct from treating a commercial mixture as a pure positional isomer. Match the offered identity, grade and composition to the intended use.
CHEMICAL STRUCTURE AND MOLECULAR PROPERTIES OF DISTILLED MONOGLYCERIDES (DMG)
A monoglyceride contains one fatty-acid ester group on glycerol and two remaining hydroxyl groups. The fatty chain contributes lipid affinity, while the glycerol head provides polar interactions. Commercial material can contain different fatty chains and positional isomers.
Saturated and unsaturated chains pack differently and influence melting and phase behavior. Monoglycerides can adopt different crystalline and hydrated structures, so thermal history and water availability matter alongside composition.
HOW DO DISTILLED MONOGLYCERIDES (DMG) WORK AT THE MOLECULAR LEVEL?
At suitable interfaces, monoesters can change the interaction between oil, water and other formulation components. In fat-based systems, they can influence water-droplet distribution and fat crystallization. In frozen desserts, controlled interactions with the fat interface help determine aeration and fat destabilization.
Saturated monoglycerides can form complexes with amylose. This contributes to starch-texture effects, but bread staling is not solely amylose recrystallization. Amylopectin changes, water redistribution and the whole recipe also affect crumb firming.
Main functions:
Supporting appropriate oil-water interfaces
Forming formulation-dependent hydrated or lamellar structures
Complexing with starch components
Modifying fat structures and texture
Providing selected technical surface effects in polymers
Hydration, cooling, dosage, proteins, stabilizers and fatty-acid profile affect performance. Alpha-gel behavior is useful in selected preparations, but an alpha form is not a universal guarantee of maximum functionality in every application.
PHYSICAL AND CHEMICAL PROPERTIES OF DISTILLED MONOGLYCERIDES (DMG)
General characteristics of representative saturated commercial grades:
Appearance: White to off-white powder, beads or flakes
Chemical character: Nonionic lipid emulsifier
Monoester content: Commercial grades commonly specify at least 90%, with some specifying at least 95%
Melting behavior: Often approximately 60-70 °C, dependent on grade and method
Free glycerol: A representative distilled grade specifies a maximum of 1.0%
Unsaturation: Low iodine values are used for saturated grades
Water solubility: Insoluble, not equivalent to an inability to prepare a dispersion
Physical forms: Dry grades, prepared hydrates and application-specific blends
These values describe commercial examples rather than one specification for all DMG. Free-fatty-acid percentage and acid value in mg KOH/g are different measurements and should not be copied between specification fields.
The melting range is not a universal process temperature. Full incorporation, crystal form and hydration depend on mixing, fat composition and cooling conditions. Hot-water dispersibility can require suitable surfactants or a prepared form rather than simple molecular dissolution.
Compare monoester assays on the same basis, including whether total monoesters or a specific positional fraction is measured. Fatty-acid composition and iodine value must be specified separately from the concentration of monoesters.
Higher active content does not translate directly into an identical performance multiple. Replacing 0.50% of a hypothetical 50%-monoester product with approximately 0.263% of a 95%-monoester product supplies the same nominal monoester mass, but it does not guarantee identical texture or emulsification.
For the offered grade's fatty-acid profile, assay method, melting data and acceptance limits, please contact Ataman Kimya. Descriptive properties do not replace a contractual specification.
USE OF DISTILLED MONOGLYCERIDES (DMG) IN BREAD SOFTNESS
Starch interaction makes saturated DMG useful for evaluating crumb softness during storage. The effect must be measured against a suitable control with moisture, packaging and baking conditions kept comparable.
Texture retention is not proof of microbial preservation. A softer loaf may still require the same hygiene, mold control and shelf-life validation. Nor does a crumb-softening response automatically establish dough strengthening or increased loaf volume.
Powder and hydrated forms can behave differently. If hydration water is added during preparation, include it in the dough's total water rather than changing both emulsifier form and hydration unintentionally.
SECTORS AND INDUSTRIAL APPLICATIONS OF DISTILLED MONOGLYCERIDES (DMG)
Main application areas:
Bread and other starch-based foods
Frozen desserts and whipped systems
Margarine, spreads and fat-based mixtures
Cosmetic creams and consistency-building systems
Pharmaceutical excipients of an appropriate grade
Selected polymer lubrication, antistatic or antifog applications
DISTILLED MONOGLYCERIDES (DMG) IN BAKERY
Purpose: Adjust crumb texture and storage firmness.
Function: Interact with starch and formulation interfaces.
Performance effect: Can support softer crumb in a suitable process.
Limitations: Moisture, formulation, dispersion and microbial shelf life remain separate controls.
DISTILLED MONOGLYCERIDES (DMG) IN FROZEN DESSERTS
Purpose: Manage fat-interface behavior and aeration.
Function: Participate in controlled fat destabilization with proteins and stabilizers.
Performance effect: Can influence overrun, extrusion behavior and melting.
Limitations: Excessive destabilization or unsuitable processing can worsen texture.
DISTILLED MONOGLYCERIDES (DMG) IN SPREADS
Purpose: Control water distribution in a designed fat system.
Function: Provide lipophilic emulsification and fat-structure effects.
Performance effect: Can reduce separation when the fat blend and process are suitable.
Limitations: The emulsifier alone does not define a stable low-fat spread.
DISTILLED MONOGLYCERIDES (DMG) IN TECHNICAL FORMULATIONS
Purpose: Modify consistency or selected surface properties.
Function: Act as a compatible lipid additive or co-emulsifier.
Performance effect: Depends on the cosmetic, excipient or polymer system.
Limitations: Regulatory grade, preservation, migration and finished-product performance require application-specific assessment.
FOOD, COSMETIC AND PHARMACEUTICAL STATUS OF DISTILLED MONOGLYCERIDES (DMG)
E471 and INS 471 cover mono- and diglycerides of fatty acids. They do not certify every technical DMG as food grade or authorize use in every food category. EU permissions and specifications must be applied to the intended category, with particular requirements for infant and young-child foods.
The E471 specification amended by Regulation (EU) 2023/1428 sets at least 70% combined mono- and diesters. That is different from a commercial DMG minimum of 90% monoglycerides. The amendment also tightened toxic-element limits and introduced limits for erucic acid, 3-MCPD-related contaminants and glycidyl esters. Request current category-specific conformity rather than relying on an older supplier sheet.
In the United States, 21 CFR 184.1505 addresses qualifying mono- and diglycerides under good manufacturing practice. Its at-least-90% glycerides definition is not an at-least-90% monoglycerides requirement.
Glyceryl Stearate is an appropriate INCI designation for matching stearate-based ingredients, not all possible DMG compositions. Cosmetic suitability also depends on the complete emulsion, preservation and finished-product assessment.
The USP-NF Glyceryl Monostearate definition specifies at least 90% saturated-fatty-acid monoglycerides. Other pharmacopoeias use different definitions, so the requested monograph and edition must be stated. Food grade alone does not establish pharmaceutical excipient compliance.
WHICH PROBLEMS CAN DISTILLED MONOGLYCERIDES (DMG) HELP SOLVE?
Rapid crumb firming
An appropriate saturated grade can be evaluated for texture retention alongside the recipe and packaging.
Uncontrolled fat and air structure
Matched emulsifier and stabilizer systems can improve reproducibility, with the actual processing conditions held constant.
Water or oil separation
Suitable grades can support interfacial control, but crystallization and fat-blend design remain important.
Unclear emulsifier substitution
Assay-based comparison helps establish an initial equivalent dose, followed by application testing rather than an assumed fixed performance multiplier.
THINGS TO CONSIDER WHEN USING DISTILLED MONOGLYCERIDES (DMG)
A frequent error is changing from a conventional partial-glyceride blend to a distilled grade at equal mass without checking both active content and physical form.
Specify saturation, fatty-acid profile and monoester method.
Account for water in hydrates and prepared emulsifier systems.
Control incorporation and cooling history.
Compare fresh and aged product performance.
Validate contaminant compliance for the destination food category.
Confirm origin, certification and labeling requirements.
Keep food, cosmetic, pharmaceutical and technical grades distinct.
Control powder exposure and protect against hot-melt burns. Review actual powder-handling and heated-equipment conditions rather than assuming that a low-hazard classification removes operational risks.
INITIAL FORMULATION APPROACHES FOR DISTILLED MONOGLYCERIDES (DMG)
The examples below are complete laboratory starting compositions, not validated commercial recipes. Percentages are by mass of total dough or dessert mix, as stated. Use an appropriate food grade and verify processing, sensory performance, microbiology and local permissions. These examples are not intended as infant-food formulations.
EXAMPLE 1: DISTILLED MONOGLYCERIDES (DMG) IN A PAN-BREAD DOUGH SCREEN
Components:
Wheat flour: 60.00%
Water: 35.19%
Instant dry yeast: 1.00%
Salt: 1.20%
Sugar: 1.80%
Vegetable oil: 0.60%
Saturated Distilled Monoglycerides (DMG): 0.21%
Total: 100.00%
The DMG addition equals 0.35% on flour weight. This illustrates the difference between flour basis and total dough basis. If preparing a hydrate, deduct its added water from the listed water. Adjust hydration to flour behavior while maintaining a 100% total and recording the revised formula.
Evaluation criteria:
Crumb firmness at defined storage intervals
Loaf volume and crumb structure
Dough handling and moisture loss
Sensory softness and resilience
Separate microbiological and shelf-life validation
Safety note: Wheat allergen control, hygienic processing and a validated bake and storage program remain necessary. A softness improvement does not establish preservation.
EXAMPLE 2: DISTILLED MONOGLYCERIDES (DMG) IN A FROZEN-DAIRY-DESSERT SCREEN
Components:
Water: 60.50%
Anhydrous milk fat: 10.00%
Skim milk powder: 11.00%
Sucrose: 14.00%
Dextrose: 4.00%
Suitable Distilled Monoglycerides (DMG): 0.25%
Guar gum: 0.15%
Locust bean gum: 0.10%
Total: 100.00%
The DMG level lies within the general application range of a published commercial DMG profile, but the exact grade and dessert process still require trials. Gum hydration, homogenization, mix aging and freezing must be matched to the chosen ingredients. This screening balance does not establish compliance with a standardized ice-cream identity.
Evaluation criteria:
Mix stability and viscosity
Overrun and controlled fat destabilization
Extrusion and melting behavior
Texture after defined thermal cycling
Sensory quality and microbiological safety
Safety note: Control milk allergens and validate pasteurization, cooling and frozen storage. The emulsifier does not replace a microbial control program.
SIMILAR PRODUCTS AND ALTERNATIVES TO DISTILLED MONOGLYCERIDES (DMG)
Compare active content, fatty-acid profile, physical form and the required function together.
DISTILLED MONOGLYCERIDES (DMG) AND CONVENTIONAL PARTIAL GLYCERIDES
Conventional blends can contain a different monoester fraction and more di- and triglycerides. Equal monoester mass is a starting calculation, not proof of equal performance.
DISTILLED MONOGLYCERIDES (DMG) AND UNSATURATED MONOGLYCERIDES
Unsaturation changes packing, melting and phase behavior. A monooleate-rich grade need not match the starch or fat behavior of a saturated product.
DISTILLED MONOGLYCERIDES (DMG) AND OTHER FOOD EMULSIFIERS
Lecithins, polyglycerol esters and other authorized emulsifiers can provide different functions. Category permissions and interactions with proteins and fats must be assessed.
DISTILLED MONOGLYCERIDES (DMG) AND PREPARED EMULSIFIER SYSTEMS
Hydrates, activated powders and co-emulsifier blends may simplify incorporation, but their added water and other ingredients change the dosing basis and labeling.
Select alternatives through controlled application trials.
QUALITY CONTROL AND PURCHASING CRITERIA FOR DISTILLED MONOGLYCERIDES (DMG)
Define the application before comparing grade names or price.
Information to clarify before purchase:
Saturated or unsaturated type and fatty-acid profile
Monoester minimum and analytical basis
Free glycerol, free fatty acids and acid value
Iodine value, moisture and melting method
Powder, bead, flake, hydrate or blend form
Contaminant data and destination-category conformity
Source oils and required origin or certification declarations
Current technical information, local SDS and batch COA
Packaging, quantity and delivery conditions
A COA reports batch results or conformity, a TDS describes product characteristics and an SDS addresses safety and transport. Food, religious, sustainability and pharmaceutical claims require the corresponding grade-specific documents.
Fat source, distillation, monoester content, form, documentation and logistics affect quotations. For current grade availability and commercial conditions, please contact Ataman Kimya.
STORAGE AND HANDLING OF DISTILLED MONOGLYCERIDES (DMG)
Keep the product in closed packaging, dry and protected from excessive heat, light and strong odors. Avoid conditions that cause caking or unintended melting. Shelf life and temperature limits differ between grades and prepared forms.
Hydrates and emulsifier blends require their own holding and preservation procedures. Do not apply dry-powder shelf life to an aqueous preparation. After prolonged storage, assess appearance and application performance rather than relying on unchanged monoester assay alone.
A food-additive designation alone does not determine the transport classification of a prepared blend. Confirm the actual delivered preparation, especially where other ingredients are present. For current storage limits, shelf life and transport documentation, please contact Ataman Kimya.
Collect spills without creating unnecessary dust and keep fats and residues out of drains. Use suitable controls for slippery surfaces and hot material.
SAFETY INFORMATION OF DISTILLED MONOGLYCERIDES (DMG)
Reviewed supplier documentation for reference glyceryl monostearate material reports no hazardous CLP classification or associated H statements. This does not automatically describe every prepared DMG blend. Use the current local documents for the delivered product and confirm source-specific regulatory coverage.
Fine powder and molten material still require care. Control dust, use eye protection and suitable gloves, and protect skin from hot-melt contact. Rinse eyes with water after exposure and seek medical advice for persistent irritation or burns. Fire response should follow the site plan and protect against combustion fumes.
Food authorization is separate from workplace classification. Appropriate contaminant control, manufacturing hygiene and intended-use compliance remain necessary. Manage residues and contaminated packaging according to local waste requirements.
SUPPLY OF DISTILLED MONOGLYCERIDES (DMG) FROM ATAMAN KIMYA
Contact Ataman Kimya with the required application and grade profile to evaluate supply. Confirm the offered fatty-acid type, monoester assay, form, origin, documentation and delivery conditions.
Useful quotation details include:
Application and destination market
Saturation and minimum monoester content
Physical form and processing requirements
Contaminant and certification requirements
Quantity, packaging and document needs
FREQUENTLY ASKED QUESTIONS ABOUT DISTILLED MONOGLYCERIDES (DMG)
What are Distilled Monoglycerides (DMG)?
They are monoester-enriched partial glycerides obtained by distillation and used as emulsifiers and texture modifiers.
Does DMG describe one pure molecule?
No. Fatty-acid distribution and positional composition can vary.
Which CAS number is used for the reference stearate-rich material?
31566-31-1.
What is its EC number?
250-705-4.
Does C21H42O4 describe every DMG grade?
No. It is the formula of glyceryl monostearate, not all commercial mixtures.
Does E471 mean at least 90% monoglycerides?
No. The food category is broader than that commercial grade definition.
Are saturated and unsaturated DMG interchangeable?
Not without checking composition, melting and application behavior.
What INCI name may apply?
Glyceryl Stearate applies to a matching stearate-based ingredient, not every DMG composition.
Is food grade automatically pharmaceutical grade?
No. The required pharmacopoeial definition and excipient documentation must be met.
Does monoester-equivalent dosing guarantee equal performance?
No. Hydration, other glycerides and fatty-acid profile can change the result.
How do saturated DMG affect bread?
They can interact with starch and help control crumb firming in suitable formulations.
Does softer bread prove a longer microbiological shelf life?
No. Texture and microbial safety require separate validation.
Are DMG water-soluble?
They are insoluble, although suitable forms can be dispersed or hydrated.
What does the bread example's 0.21% mean on flour?
With 60% flour, it equals 0.35% on flour weight.
Is the fat source always vegetable?
No. Confirm the actual source and required vegan, halal or kosher declarations.
Which documents should be requested?
Current technical and safety information, a batch COA and intended-use, contaminant and certification documents.
DISTILLED MONOGLYCERIDES (DMG) - TECHNICAL SUMMARY
DMG describes distilled monoester-rich partial glycerides, not one universal molecule. Saturated stearate-rich material is used here as the reference identity.
Fatty-acid profile, monoester assay, hydration and thermal history determine practical behavior. Active-content calculations are useful for screening but do not guarantee equivalent application performance.
Uses include starch-texture control, frozen-dessert structure and fat-based emulsification, with other grades serving appropriate cosmetic, pharmaceutical or technical applications.
E471, INCI and pharmacopoeial names address different identity and use frameworks. A qualifying food additive and a commercial minimum of 90% monoglycerides are not the same specification concept.
Contaminant compliance, storage, preservation of aqueous preparations and finished-product testing remain essential. Ataman Kimya can confirm the offered grade, current documents and supply conditions.
Distilled Monoglycerides (DMG) can be sourced from ATAMAN KİMYA. For further information and supply inquiries about Distilled Monoglycerides (DMG), please contact ATAMAN KİMYA.
