Acetylated Mono- and Diglycerides are manufactured by the reaction of edible mono- and diglycerides with acetic anhydride or acetic acid. It replaces free hydroxyl groups with acetyl ester groups.
The resulting emulsifier exhibits low melting point, plasticity, and excellent film-forming and aerating properties. Widely applied in bakery, confectionery, cake shortenings and edible coatings.