Acetylated monoglycerides consist of partial or complete esters of glycerin with a mixture of acetic and edible fatforming fatty acids. Acetolein may have an acetic acid odor, but is practically bland in taste
The food additive acetylated monoglycerides is manufactured by (1) the inter-esterification of edible fats with triacetin
and in the presence of catalytic agents that are not food additives or authorized by regulation, followed by a molecular distillation or
by steam stripping; or (2) the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalyst or molecular distillation, and with the removal of vacuum distillation, if necessary, of the acetic acid, acetic anhydride and triacetin.
