GLYCEROL MONOLAURATE

What is Glycerol Monolaurate?

Glycerol monolaurate (monolaurin, glyceryl laurate) is a monoglyceride formed from glycerol and lauric acid; it has surfactant and antimicrobial properties and is used in cosmetics and food.

What is the CAS number of Glycerol Monolaurate?

The CAS number of Glycerol Monolaurate is 27215-22-1.

What is Glycerol Monolaurate used for?

Glycerol monolaurate is used in cosmetics as a surfactant and in deodorants; in food as an emulsifier and preservative; as a dietary supplement; and in personal care formulations. Venus Ethoxyethers manufactures and supplies in India; request a quote for your requirements.

Monolaurin, also known as glycerol monolaurate (CAS Number: 27215-22-1), glyceryl laurate, or 1-lauroyl-glycerol, is a monoglyceride derived from glycerol and lauric acid. Chemically, it is formed through the esterification of one hydroxyl (–OH) group of glycerol with lauric acid, a 12-carbon saturated medium-chain fatty acid. Its molecular formula is C₁₅H₃₀O₄. Unlike triglycerides, which contain three fatty acid chains, monolaurin contains only one fatty acid chain attached to the glycerol backbone, giving it unique amphiphilic properties—meaning it possesses both hydrophilic (water-attracting) and lipophilic (fat-attracting) characteristics.

Because of this dual affinity, glycerol monolaurate functions effectively as a surfactant and emulsifier. It reduces surface tension between oil and water phases, enabling stable mixtures in cosmetic and food formulations. In cosmetics, it is commonly incorporated into products such as deodorants, creams, and lotions, where it helps stabilize formulations and improve texture. Its mildness and compatibility with skin make it a valuable ingredient in personal care products designed for daily use. In addition, its antimicrobial properties contribute to its effectiveness in deodorant formulations by helping to control odor-causing bacteria.In the food industry, monolaurin is used as an emulsifier and preservative. It helps maintain uniform texture in processed foods by preventing separation of ingredients such as fats and water. Beyond its technical function, monolaurin has attracted attention for its antimicrobial activity against certain bacteria, viruses, and fungi. This functional characteristic supports its role in food preservation and safety, as well as its growing popularity as a dietary supplement. When consumed, it is metabolized into glycerol and lauric acid derivatives, which may contribute to its biological activity.

In the food industry, monolaurin is used as an emulsifier and preservative. It helps maintain uniform texture in processed foods by preventing separation of ingredients such as fats and water. Beyond its technical function, monolaurin has attracted attention for its antimicrobial activity against certain bacteria, viruses, and fungi. This functional characteristic supports its role in food preservation and safety, as well as its growing popularity as a dietary supplement. When consumed, it is metabolized into glycerol and lauric acid derivatives, which may contribute to its biological activity.

Glycerol monolaurate is currently marketed as a dietary supplement and is classified in the United States by the Food and Drug Administration as “Generally Recognized as Safe” (GRAS) for its intended uses in food. This designation indicates that qualified experts consider it safe under specified conditions of use. While it is widely available in supplement form and promoted for immune support and antimicrobial benefits, consumers are generally advised to use such products in accordance with regulatory guidelines and professional recommendations. Overall, monolaurin represents a versatile monoglyceride with significant applications in cosmetics, food technology, and nutritional supplementation.