E1516 – Glycerol monoacetate
FlavouringDescription
A colorless to slightly yellow, viscous liquid with a mild odor and slightly bitter taste. It is produced by the esterification of glycerol with acetic acid.
Notes
Glycerol monoacetate, also known as monoacetin, is created by combining glycerol (also called glycerin, a sweet, syrupy liquid) with acetic acid (the same acid that gives vinegar its tang). This process, called esterification, links these two simple compounds together to form a new substance that looks like a clear, slightly thick liquid. Glycerol can come from both plant oils and animal fats, while acetic acid can be produced from various sources including fermentation. In food products, glycerol monoacetate serves multiple functions - it acts as a solvent (helping dissolve other ingredients), a plasticizer (keeping things flexible and preventing them from becoming brittle), and sometimes as a humectant (helping retain moisture). You'll find it in various processed foods including baked goods, confectionery, and some packaged foods where it helps maintain texture and consistency. It's particularly useful in products that need to stay soft and pliable over time. This additive can be either plant-based or animal-derived depending on the source of the glycerol used, so vegetarians and vegans should check with manufacturers if this is a concern. It's generally recognized as safe by food authorities and doesn't typically present issues for most dietary restrictions or religious dietary laws when plant-derived. The compound is considered synthetic since it's manufactured through chemical processes, even though its components can come from natural sources.