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Food safety and quality
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| Flavouring |
Glyceryl monooleate |
| Synonym(s) |
Monoolein |
| Latest JECFA evaluation |
2004 (Session 63) |
| Status of specification |
Full |
| Information required |
|
| Chemical name |
2,3-Dihydroxypropyl 9-octadecanoate |
| JECFA number |
919 |
| CAS number |
111-03-5 |
| FEMA number |
2526 |
| COE number |
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| FLAVIS number |
|
| Molecular weight |
356.54 |
| Chemical formula |
C21H40O4 |
| Physical form/odour |
pale yellow viscous oily liquid with a faint fatty odour |
| Solubility |
insoluble in water; soluble in hot organic solvents |
| Solubility in ethanol |
soluble in hot alcohol |
| Boiling point (°C) |
250° (8 mmHg) |
| Assay min % |
65%; total 95% mono-/di-/tri-glycerides |
| Acid value max |
|
| Refractive index |
1.462-1.468 |
| Specific gravity |
0.925-0.935 |
| Other requirements |
complies with purity criteria for Mono- and diglycerides in FAO JECFA Monographs 1; SC: Di- and tri-glycerides; Glycerol; 9-Octadecenoic acid |
| ID Test |
NMR |
| Spectrum |
 
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