From Biology-Online Dictionary | Biology-Online Dictionary


noun, plural: monostearins

A monoglyceride (C21H42O4) that chemically is a glyceroester of stearic acid


Monoglyceride is a chemical compound comprised of a glycerol and an acyl moiety. Two major types are 1-monoacylglycerol and 2-monoacylglycerol. 1-monoglycerol is a type of monoglyceride wherein the fatty acid is attached to a primary alcohol. 2-monoacyglycerol is one in which the fatty acid is attached to the secondary alcohol.

Monostearin is a monoglyceride that occurs in stereoisomers: 1-glycerol monostearate and 2-glycerol monostearate. It is a chemical compound that is odorless, white in colour, and has a sweet taste.

Monostearin is produced naturally. It is produced by the breakdown of dietary fats through the action of pancreatic lipase.

Monostrearin is synthesized artificially for its use in the food industry. It is commonly used as an emulsifier in foods.1 It is also used as a preservative. Other non-food usage of monostearin is as a resin lubricant and as an ingredient in certain hair-care and cosmetics products.

IUPAC name:

  • 2,3-Dihydroxypropyl octadecanoate

Chemical formula:

  • C15H30O4


  • glyceryl monostearate
  • glycerin monostearate
  • glycerol monostearate

See also:

1 Lauridsen, J. B. (1976). "Food emulsifiers: Surface activity, edibility, manufacture, composition, and application". Journal of the American Oil Chemists' Society. 53 (6): 400–407.