Monolaurin, also known as glycerol monolaurate or GML, naturally exists in human milk, American cattail and coconut oil, and is widely used in infant milk powder, Rice noodles and other foods. It is an excellent food emulsifier and preservative. It was first screened by Kabara and others as a new safe and efficient antibacterial agent, and was officially approved as GRAS food additive (LD50>25g/kg) by FDA Chemical book in 1977. Lauric acid glyceride is not only an excellent emulsifier, but also a safe, efficient, and broad-spectrum antibacterial agent, and is not limited by pH. It still has good antibacterial effects under neutral or slightly alkaline conditions.
Monolauric acid monoglyceride is synthesized by direct esterification of lauric acid and glycerol. Its appearance is generally in the form of flakes or oil, white or light yellow milky white granules or flakes, which can be dispersed in hot water. GML is soluble in ethanol and hot oils, and has a white or light yellow color. It is non corrosive, has no adverse odor, and has good thermal stability.
Molecular formula C15H30O, molecular weight 274.21, CAS number 142-18-7, EINECS number: 205-526-6.