Monoglycerides succinic acid esters

Succinylated Monoglycerides occur as waxy solids having an off white color. They are a mixture of succinic acid esters of mono- and diglycerides produced by the succinylation of a product obtained by the glycerolysis of edible fats and oils, or by the direct esterification of glycerol with edible fatforming fatty acids. They melt at about 60°. They are soluble in warm methanol, in ethanol, and in n-propanol. 

Succinic acid esters of monoglycerides (SMG) are anionic active emulsifiers made by reacting saturated Cie/Cis fatty acid monoglycerides (preferably distilled) with pure succinic anhydride at a ratio of approximately 4 1 by weight for about 1 h at 120 °C. The resulting succinic acid half ester of monoglycerides has a free carboxyl group which may be partially neutralized with alkali. 

Figure 34 Monoglyceride derivatives, (a) Ethoxylated monostearate (b) succinic acid ester of monostearate (c) diacetyl tartaric acid of monostearate (d) citric acid ester of monostearate (e) lactic acid ester of monopalmitate (f) acetic acid ester of monostearate.

Esters of monoglycerides with organic acids such as acetic acid, lactic acid, diacetyltartaric acid, succinic acid and citric acid are widely used as food emulsifiers. The esters are produced in standard batch reactors normally by reacting monoglycerides with the organic acid or its anhydride. A direct esterification of fatty acids, glycerol and the organic acid is also possible for some products. 

Esters of fatty acids, primarily stearic and palmitic, and distilled monoglycerides with lactic, tartaric, citric, succinic, and related hydroxy acids have found wide application as emulsifiers and improvers in the food industry. Sodium or calcium salts of esters of stearic acid with lactic acid [sodium stearoil-2-lactylate (SSL)]... 

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