Ingredient · Updated September 2026

Acetylated monoglycerides

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Kellog Rice Krispies Treats Homestyle Bars

What is Acetylated monoglycerides?

Acetylated monoglycerides are modified fats obtained through the acetylation process, where acetic acid anhydride is reacted with monoglycerides. These compounds are made by combining glycerides with acetic acid to enhance their emulsifying properties.

They are primarily used in foods to stabilize emulsions, improve texture, and extend shelf life. While generally considered safe by regulatory authorities, there is limited research on their long-term health effects, and their impact is still being explored in scientific studies.

On labels, acetylated monoglycerides can indicate enhanced texture and emulsification properties in foods, particularly in baked goods and margarine.

Commonly found in: baked goods, margarine, confectionery, ice cream, dairy products, sauces

Benefits

May improve the texture and stability of processed foods.

FDA

Acetylated monoglycerides are considered generally recognized as safe (GRAS) by the FDA for use in food products.

Research

There is limited research on long-term health effects, with no consensus on significant health impacts either positive or negative.

Vegan

The vegan status depends on the source of the glycerides used, which may be from animal or plant fats.

Sources: Food Additive Status List · Review on the Manufacture and Application of Acetylated Monoglycerides

Scout's take

Acetylated monoglycerides are emulsifiers used to improve texture in processed foods. They are synthetic and provide no nutritional value. Concerns exist about their impact on gut health with excessive consumption.