Glycerol Monolaurate
Emulsifiers
Preservatives
142-18-7
C₁₅H₃₀O₄
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Glycerol Monolaurate?
Glycerol Monolaurate is a non-ionic emulsifier derived from lauric acid and glycerol, widely used in food, cosmetics, and pharmaceuticals for its stabilizing properties and as a potent broad-spectrum antimicrobial preservative.
How is Glycerol Monolaurate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Load high-purity Glycerol and Lauric Acid into a stainless-steel reactor. | Control Point: Raw material purity and molar ratio. Note: An excess of glycerol is typically used to favor the formation of the monoglyceride over di- or triglycerides. The quality of inputs directly impacts final product grade. |
| 2 | Esterification Reaction | Heat the mixture under vacuum or a nitrogen blanket, with constant agitation, to initiate the esterification process. | Control Point: Reaction temperature (typically 180-250°C), pressure/vacuum level, and agitation speed. Note: The vacuum is crucial for continuously removing the water byproduct, which drives the reaction to completion. Progress is monitored by testing the Acid Value (AV). |
| 3 | Catalyst Neutralization (If used) | Cool the mixture slightly and add a neutralizing agent (e.g., an alkali) if an acid catalyst was used. | Control Point: Precise dosage of the neutralizing agent. Note: This step ensures the catalyst is deactivated and will not affect the product's final stability or pH. In catalyst-free thermal processes, this step is omitted. |
| 4 | Purification & Refining | Remove excess unreacted glycerol and other impurities via vacuum separation or steam stripping (deodorization). | Control Point: Temperature and vacuum level during stripping. Note: This step enhances the product's purity, removes odors, and improves color. Activated carbon may also be used for decolorization. |
| 5 | Molecular Distillation | Feed the crude product into a molecular still to separate the Glycerol Monolaurate from other components. | Control Point: High vacuum level and precise distillation temperature. Note: This is the most critical step for producing high-purity GML (e.g., >90% monoglyceride content), separating it from di- and triglycerides based on molecular weight. |
| 6 | Finishing & Packaging | Cool the purified, molten GML on a chilling drum or through a spray tower to form solid flakes, beads, or powder. | Control Point: Cooling rate and ambient humidity. Note: The physical form is determined by the cooling method. The final product is immediately packaged into moisture-proof bags to prevent caking and contamination. |
Technical Specifications
| CAS Number | 142-18-7 |
| Chemical Formula | C₁₅H₃₀O₄ |
| Solubility | Soluble in ethanol and oils, limited solubility in water |
| Storage Conditions | Store in sealed container in cool, dry, ventilated area |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dairy
meat
baked goods
cosmetics
antimicrobial formulations
Mechanism of action:
| Parameter | Glycerol Monolaurate |
|---|---|
| Functional Category | Emulsifier; Antimicrobial Agent; Surfactant |
| Key Ingredients | Monolaurin (ester of glycerol and lauric acid) |
| Mechanism of Action | As an emulsifier, its amphiphilic structure (hydrophilic glycerol head, lipophilic lauric acid tail) reduces the interfacial tension between oil and water, stabilizing emulsions. As an antimicrobial, it integrates into the lipid bilayer of bacterial cell membranes, disrupting membrane integrity, interfering with energy production, and inhibiting enzyme systems, primarily effective against gram-positive bacteria and enveloped viruses. |
| Application Effect in Product | Creates stable oil-in-water emulsions in dressings, sauces, and dairy products; improves volume, crumb structure, and softness in baked goods by interacting with starch and gluten; extends shelf life by inhibiting spoilage microorganisms in processed meats, cheeses, and beverages; prevents fat bloom in chocolate and confectionery. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Glycerol Monolaurate | Monoglyceride Emulsifier & Antimicrobial Agent | Derived from lauric acid and glycerol; provides co-emulsification; notable antimicrobial and antiviral properties. | Unique dual-functionality as both an emulsifier and a potent preservative, especially against gram-positive bacteria. | Weaker emulsifying power compared to GMS or synthetic options; antimicrobial spectrum is not as broad as dedicated preservatives. | Cosmetics, deodorants, food preservation (e.g., baked goods, processed meats), dietary supplements for immune support. | For products needing both moderate emulsification and a 'natural' preservative effect from a single ingredient. |
| Glycerol Monostearate (GMS) | Monoglyceride Emulsifier | Derived from stearic acid and glycerol; excellent anti-staling, aeration, and texture-improving properties. | Superior emulsifier and texture agent, particularly in starchy and high-fat foods; cost-effective and widely used. | Lacks the significant antimicrobial properties of Glycerol Monolaurate. | Bread and baked goods (anti-staling), ice cream (smooth texture), pasta, whipping cream (stabilizer). | When the primary goal is texture improvement, anti-staling, or creating stable food emulsions without needing antimicrobial benefits. |
| Potassium Sorbate | Food Preservative | Salt of sorbic acid; highly effective at inhibiting mold and yeast growth, especially in acidic conditions. | Very potent and broad-spectrum antifungal agent; highly soluble and easy to incorporate into water-based systems. | Offers no emulsification properties; primarily targets yeast and mold, less effective against bacteria. | Cheese, wine, yogurt, dried meats, baked goods, soft drinks, and other high-moisture or acidic foods. | For dedicated, powerful preservation against mold and yeast where emulsification is not required. |
| Soy Lecithin | Phospholipid Emulsifier | Naturally derived from soybeans; effective in both oil-in-water and water-in-oil emulsions; also acts as a release agent. | Versatile and powerful emulsifier; provides nutritional value (choline); acts as a viscosity modifier in products like chocolate. | Is a common allergen (soy); can impart a slight flavor; has no significant antimicrobial function. | Chocolate, baked goods, salad dressings, margarine, instant drink mixes. | For robust, natural emulsification in a wide variety of food systems, particularly where viscosity control is also a benefit. |
| Polysorbate 80 | Synthetic Emulsifier | A nonionic surfactant created from polyethoxylated sorbitan and oleic acid; extremely effective at creating stable emulsions. | Very strong and stable emulsifying power at low concentrations; can solubilize oils and flavors in water. | Synthetic origin is a drawback for 'clean label' products; not perceived as natural by consumers. | Ice cream (prevents melting), pickles (disperses flavors), salad dressings, vitamin supplements, pharmaceuticals. | When maximum emulsion stability is critical and a synthetic ingredient is acceptable for the application. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications