Diacetylated Monoglycerides
» Diacetylated Monoglycerides is glycerin esterified with edible fat-forming fatty acids and acetic acid. It may be prepared by the interesterification of edible oils with triacetin in the presence of catalytic agents, followed by molecular distillation, or by the direct acetylation of edible monoglycerides with acetic anhydride without the use of catalyst or molecular distillation.
Packaging and storage—
Preserve in tight, light-resistant containers.
Identification, Infrared Absorption 
197F
, on undried specimen.
197F, on undried specimen.
Residue on ignition 281:
not more than 0.1%.
281:
not more than 0.1%.
Heavy metals, Method II 231:
0.001%.
231:
0.001%.
Acid value 401:
not more than 3.
401:
not more than 3.
Hydroxyl value 401:
not more than 15.
401:
not more than 15.
Saponification value 401:
between 365 and 395.
401:
between 365 and 395.
Auxiliary Information—
Please check for your question in the FAQs before contacting USP.
Chromatographic Column—
| Topic/Question | Contact | Expert Committee |
| Monograph | Robert H. Lafaver, B.A.
Scientist 1-301-816-8335 |
(EM105) Excipient Monographs 1 |
| Reference Standards | Lili Wang, Technical Services Scientist 1-301-816-8129 RSTech@usp.org |
USP32–NF27 Page 1223
Chromatographic columns text is not derived from, and not part of, USP 32 or NF 27.