Mono- and diglycerides derived from oleic acid for food emulsification and stabilization.
| Features | Good oil solubility; effective low-HLB emulsifier; improves dispersion. |
| Benefits | Enhances mouthfeel, stability, and uniform fat distribution in food systems. |
| Typical Properties | Acid value ≤ 3; Saponification value approx. 145–165; Iodine value high (oleic-based); Moisture ≤ 2%. |
| Applications | Bakery fats, margarine, confectionery, dairy applications. |
| INCI Name | Glycerol Monooleate |