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Acetylated monoglycerides

Acetylated monoglycerides suppliers and sourcing guide

Acetylated monoglycerides are made either by interesterifying edible fats with triacetin or by acetylating monoglycerides with acetic anhydride, then distilling or stripping. The result is a fat-like ester that stays flexible and waxy at low temperatures. It is used as a coating and glazing agent for fruit, nuts, meats and cheeses, as a plasticizer in chewing gum, and in whipped toppings and cake shortenings.

See suppliersWhat to ask for on the COA
Also known as
Acetic acid esters of mono- and diglycerides · ACETEM · E472a · Acetylated mono- and diglycerides
Facts checked
November 2026

Forms and grades of acetylated monoglycerides

Suppliers sell different products under the same name. Specify the one you need.

  • Liquid grades

    Grades with higher acetylation that stay liquid at room temperature, used for coatings and as plasticizers.

  • Solid or waxy grades

    Made from hydrogenated fats, giving flexible films for coating nuts, meats and cheese.

  • Distilled grades

    Molecularly distilled products with low free monoglyceride and triacetin.

  • Fat source grades

    Palm, soy or other vegetable sources, sometimes declared RSPO or non-GMO.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Reichert-Meissl value
A measure of volatile acids that indicates the degree of acetylation.
Acid value
Free acid by titration.
Saponification and hydroxyl value
Titration results that characterize the ester mixture.
Free glycerol
Free glycerol content by titration or GC.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Melting point and appearance
Physical identity checks for solid grades.

Storage, lots and expiry

Storage and shelf life

Keep acetylated monoglycerides in closed containers in a cool, dry place away from light; liquid grades should be blanketed or tightly sealed to limit oxidation. Shelf life follows the supplier's specification, with a retest of acid value and odor for aged stock.

Lots and expiry dates

Degree of acetylation (Reichert-Meissl value) and melting point vary between grades and lots and change film flexibility. Record both from each COA and keep the fat source on the lot record.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.828 permits acetylated monoglycerides as a food additive, made by interesterifying edible fats with triacetin or by acetylating edible monoglycerides, and sets a Reichert-Meissl value of 75 to 200 and an acid value under 6.

    Source: ecfr.gov (opens in a new tab)

  • Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes acetylated monoglycerides for unstandardized foods.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Acetylated monoglycerides suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking acetylated monoglycerides suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of acetylated monoglycerides can brands buy?

Common forms include liquid grades, solid or waxy grades, distilled grades and fat source grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for acetylated monoglycerides include?

Expect reichert-Meissl value, acid value, saponification and hydroxyl value, free glycerol, heavy metals and melting point and appearance, each with its method, specification and result for that lot.

How should acetylated monoglycerides be stored?

Keep acetylated monoglycerides in closed containers in a cool, dry place away from light; liquid grades should be blanketed or tightly sealed to limit oxidation. Shelf life follows the supplier's specification, with a retest of acid value and odor for aged stock.

What is the regulatory status of acetylated monoglycerides?

21 CFR 172.828 permits acetylated monoglycerides as a food additive, made by interesterifying edible fats with triacetin or by acetylating edible monoglycerides, and sets a Reichert-Meissl value of 75 to 200 and an acid value under 6. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes acetylated monoglycerides for unstandardized foods.

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