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Digging into the roots of Glycerol Fatty Acid Esters, you can trace a story full of experiments in soap-making and food preservation. Long before anyone called it by its current name, people observed that mixing animal fats, plant oils, and some basic chemistry produced more than just soap or food. Chemists in the late 19th and early 20th centuries learned they could steer these reactions to produce specific products, something much more sophisticated than soap. Industrial interest grew sharply during the postwar age, riding on the backs of food and cosmetics giants who wanted cheaper stabilizers and emulsifiers. Today, the field keeps evolving as consumer awareness about food additives and the call for natural solutions drives both academic and commercial research.
At its core, Glycerol Fatty Acid Ester forms when glycerol bonds with various fatty acids. Picture a seesaw: on one end sits the glycerol backbone, and on the other, one or more fatty acid chains. Adjust the ingredients, and you can make esters for baking, cosmetics, or even industrial plastics. The variability of these bonds and the choice of fatty acids make esters valuable. Food additives like E471 (mono- and diglycerides of fatty acids) show up in almost every commercial baked good, frozen dessert, and processed snack. Companies bank on these additives to bind water and oil, improve shelf life, or boost mouthfeel.
Glycerol esters claim a strange place between oils and waxes. Room temperature, they may seem solid, oily, or waxy depending on the fatty acid source. Refined, they slide into clear or off-white pastes that melt around body temperature. Water doesn’t break them down, but alcohol or strong bases might. Chemists value their surface-active properties; by grabbing onto both oil and water, these molecules blend stubborn ingredients, and that’s the heart of their work in food and cosmetics. The polarity of the head group, the chain length of the acid, and even subtle branching or unsaturation leave strong effects on properties. That’s not a sideshow, because those features guide where and how industries use the compound.
Labels and safety sheets give a window into how strictly this field stays regulated. Ingredients appear on packaging as “glycerol monostearate,” “mono- and diglycerides,” or regional codes such as E471. Standards groups like FCC and the EU set minimum content, allowable impurities, and identification tests. For bulk sales, product sheets chart iodine value, melting point, acid value, and saponification value, showing batch-to-batch consistency. Manufacturers must guard against contaminants, especially when food or pharma use is on the line. Reputable suppliers track content and make sure trans fats and trace allergens don’t sneak in.
Traditionally, preparation tapped into direct esterification, heating glycerol and fatty acids together, sometimes coaxed by an acid catalyst. A second common method, interesterification, swaps acyl groups between triglycerides and glycerol, leaning on high temperatures and often alkaline catalysts. Both techniques demand tight control of moisture and temperature, since too much water or heat can break the ester bonds or produce free glycerol. Modern plants lean toward enzymatic approaches, using lipases to guide the reaction more gently and efficiently. I saw small labs tackle batch after batch as they tried to hit tighter ratios for food use compared to soap makers chasing bulk for industrial markets.
Modification doesn’t stop with simple blending of glycerol and fatty acid. Chemists tweak the backbone or side chains for properties that work better in certain contexts—longer or unsaturated chains bring different textures or melting points, and block co-polymers can even emerge from lab benches. Hydrogenation can make the compound more stable, or transesterification can create new blends for specific applications. Some researchers chase after biodegradable plastics from these reactions; others look at enhancing foam stability in bakery or dairy products. The tools here echo the overall specialty chemicals sector, leaning on catalysts, selective purification, and real creativity from people with dirty lab coats.
Names pile up for these compounds, sometimes confusing even people in the field. Besides “glycerol fatty acid ester,” you’ll see “glycerides,” “monoacylglycerols,” “diglycerides,” or branded names in surfactant or emulsifier catalogs. In food, “E471” sits on ingredient panels worldwide. Trade names appear in personal care aisles, and specialty versions show up in bio-lubricant or polymer catalogs. The real challenge comes in comparisons: whether two suppliers offer the same product or slight tweaks for performance, which means careful review of specs, not just names.
Working with these esters calls for a clear view of food safety, environmental rules, and occupational health. In food, regulatory groups like the FDA, EFSA, and China’s NHC specify purity, limit toxic residues, and set guidelines for total allowable intake. Food-grade operations demand allergen controls, GMP procedures, and batch traceability. During manufacture, ventilation and basic PPE reduce risks from hot oils or residual chemicals, and water management rules keep spills in check. I’ve seen automation and digital monitoring make a big difference, especially in newer plants where traceability and quick response to contamination mean the difference between a recall and a clean bill of health.
Bread bakers have relied on glycerol fatty acid esters for decades because these ingredients lock in water, giving a softer crumb and longer shelf life. Ice cream makers leverage esters for smooth texture, and margarine factories stabilize emulsions to stop unsightly separation. Pharmaceutical companies use them to coat pills for slow release, or bind active ingredients into creams and lotions. Personal care brands combine them in lotions and hair conditioners, as they improve feel and mix well with both water and oil-based ingredients. Some factories use these compounds as anti-fog or anti-static agents in plastics, and as lubricants in machinery that processes food. Each case shows how versatility, not just a single property, keeps these compounds in every corner of daily life.
Lab benches and pilot plants keep busy with new esters as food scientists, chemists, and environmental engineers chase greener solutions. Consider the buzz around enzymatic synthesis—teams fine-tune lipase specificity and reaction temperature to hit cleaner, lower-energy production. In the health field, biochemists scrutinize metabolic effects, pestering animal models and cell tests for any hint of endocrine disruption or allergenic properties. There’s excitement around using fatty acids from algae or waste oils to replace palm or petrochemical feedstocks. The R&D world covers a full arc, from bench chemistry to sensory panels and consumer trials, since final acceptance always rests on that leap from factory to dinner table or bathroom shelf.
Toxicologists put Glycerol Fatty Acid Esters through rigorous testing in animals and people. Most food authorities count these compounds as safe when used as expected, but studies keep probing the long-term effects, especially at higher doses. Researchers have looked for potential allergenicity, disruptions in lipid metabolism, or impacts on the gut microbiome. So far, major health agencies have cleared food and cosmetic uses, barring rare cases of contamination by impurities. Long-standing reports arm regulators with data that rarely trigger alarm, but industry stays on alert as public health questions keep growing, especially in light of new variants using waste oils or untested fatty acid sources.
The future points toward new uses and greener processes. Processors look for renewable feedstocks that reduce deforestation or lower the carbon footprint, and enzymatic pathways that avoid harsh chemicals gather momentum. Transparency and traceability drive the biggest brand stories. Interest in biodegradable plastics, drug delivery systems, and even plant-based meat alternatives stirs up investments and research. In personal care, pressure mounts for “clean label” ingredients that still deliver performance, nudging brands to test new fatty acid sources or alternative manufacturing processes. The market shows little sign of slowing as brands, regulators, and consumers wrestle with sustainability, health, and function. Having seen the trajectory in both the lab and on the front lines of production, there’s every reason to expect continued innovation and fresh challenges as both chemistry and public values keep moving the goalposts.
Glycerol fatty acid esters show up on food packages, personal care labels, and even in paints and lubricants. Some folks might glance past them, but folks working in food science or skin care development can spot these compounds from a mile away. Glycerol, a simple alcohol, ties up with fatty acids and delivers a molecule that changes how ingredients mix and stay stable.
Look at any shelf in a regular grocery store, and chances are you’ll bump into margarine, ice cream, or baked snacks with these esters inside. Manufacturers lean on them for their emulsifying talent. Oil and water want to separate, yet this product helps keep them together in a creamy spread or frozen dessert. Bread makers use them to make sure bread keeps its soft texture, fighting off staling just a bit longer. The World Health Organization and FDA both recognize certain grades of these additives as safe, which matters a lot for consumer trust.
If you’ve rubbed lotion into dry hands or run a comb through hair slick with conditioner, you’ve probably felt the work of glycerol fatty acid esters. They help creams glide on smoothly and give shampoos that satisfying consistency people expect. As a parent, I’ve found relief in diaper creams using them since they let water-and-oil ingredients hang together, which helps keep a baby’s skin protected. In personal care, safety reviews from organization like the Cosmetic Ingredient Review Board give peace of mind to families choosing what goes on their bodies.
Industries outside the kitchen and bathroom call on these esters, too. In paint shops, surfactants based on glycerol fatty acid esters keep pigments mixed, so colors look the same on the wall as in the can. Machine shops get lubricants that coat metal parts evenly, reducing wear. And in plastics, these esters provide slip, preventing bottles from sticking together on assembly lines. Seeing how a single compound reaches across so many daily activities says a lot about its reliability.
People do ask questions about processing and sourcing. Some food companies use palm oil as a base, and the environmental toll of palm plantations gets attention. Others turn to RSPO-certified palm or even non-palm sources, which signals a shift toward responsibility. Researchers are investigating alternatives, like algae-based esters, to cut down ecological pressure.
Consumers sometimes worry about synthetic-sounding ingredients. But studies published in Food Additives & Contaminants and Toxicology Mechanisms and Methods show that approved dosages used in food and cosmetics don’t raise red flags for human health. Knowledge matters most when picking up any product in the store—reading a label and recognizing this ingredient means making a choice backed by research.
Experts encourage suppliers to trace where their fats and oils originate. Tighter rules for ingredient transparency help both buyers and sellers. Health professionals and consumer advocates push for plain-language labels, so shoppers know what’s in their food or lotion. For parents, adults with allergies, or anyone with dietary needs, detailed information makes shopping less of a guessing game.
Glycerol fatty acid esters will keep turning up in kitchens, bathrooms, and production lines. As long as makers and buyers pay attention to health studies and environmental sourcing, this ingredient holds its place as a practical building block for industries that touch daily life.
Glycerol fatty acid esters show up on ingredient lists for foods like baked goods, dairy products, chocolates, and even some beverages. They help oil and water stay mixed and give foods the smooth textures people expect. Most consumers catch these names on nutrition panels, often abbreviated as E471 or described as mono- and diglycerides of fatty acids.
The safety of these esters gets a lot of attention from food safety agencies. The U.S. Food and Drug Administration (FDA) classifies them as "Generally Recognized as Safe" (GRAS). This status doesn't come lightly—agencies review toxicological data, long-term studies, and reports from decades of use. The European Food Safety Authority (EFSA) also placed them in the safe column, assessing thousands of scientific papers to reach that judgment. Safety profiles show that typical dietary intake falls well below any danger threshold. The digestive system handles these compounds like natural fats, breaking them back down into glycerol and fatty acids, substances already common in other foods.
Speaking from experience as someone who has spent years studying food science, the process starts with fatty acids from vegetable oils or animal fats. Glycerol comes mainly from vegetable oil suppliers. I have seen food manufacturers select raw materials carefully, focusing on purity because contaminants like trans fats have sparked plenty of negative health headlines over the years. Once combined, the result makes a big difference: margarine that spreads without splitting, ice cream that stays creamy in the freezer, and bread that remains soft. On production lines, teams monitor quality closely, testing batches for both function and safeness to ensure the esters do their job without introducing any risks.
Headlines sometimes raise worry about emulsifiers and highly processed foods. Animal studies published in research journals, including Nature, hint that some emulsifiers in unnaturally high doses might disturb gut bacteria or trigger low-grade inflammation. Most tests use much higher concentrations than consumers typically encounter. Still, these warnings shouldn't get brushed aside. Over-processing and overconsumption of additive-rich foods can lead to poor dietary habits, so sticking with whole foods more often remains good advice.
Smart shopping helps people avoid worry. Paying attention to how often these ingredients pop up in daily meals, whether in pastries, frozen desserts, or snacks, helps put intake in perspective. Food scientists, dietitians, and consumer groups encourage balance: occasional enjoyment of emulsified products doesn't mean a diet goes off track. People with allergies to soy or specific oils should check labels carefully, as source oils differ by manufacturer and country.
Greater transparency solves a lot of problems. Manufacturers can provide clear labeling of ingredient sources. Regulators and industry partners can speed up research into long-term health impacts as diets change. These steps build more trust and allow consumers to make choices that feel right for themselves and their families. In the kitchen and in the lab, the focus should stay on helping people eat safely and with confidence.
Not every ingredient can claim a spot in both your pantry and countless industries, but glycerol fatty acid ester manages to show up wherever it brings something useful to the table. From food textures to personal care, it’s been a reliable player for quite some time. Growing up, I remember noticing “emulsifier” on ice cream tubs and never giving it much thought. Turns out, this humble additive makes a world of difference in the quality and variety of foods we enjoy.
Foods stay creamy and sauces stop breaking thanks to ingredients like this. Glycerol formed from fats or oils bonds naturally with fatty acids, so it helps create smooth, stable blends in dairy substitutes and chocolate. Ever tried to make mayonnaise from scratch without an emulsifier? One wrong move and it curdles. Glycerol fatty acid ester handles those headaches with ease, keeping mixtures from separating out—even under heat or when they need to last a while on the shelf. Studies, including those published in Food Hydrocolloids, point out how emulsifiers improve shelf life and preserve consistency—a practical outcome that manufacturers and families both value.
No one wants to worry about strange chemicals in food. Glycerol fatty acid ester draws on sources we find in nature, like vegetable oils. The European Food Safety Authority and US FDA both mark it as safe for use, which boosts trust in everyday products. For people watching out for allergies or digestive upsets, it rarely ranks as a concern. It’s even made its way into infant formulas and non-dairy creamers because it’s so well tolerated by sensitive systems.
Manufacturers lean heavily on reliability. Glycerol fatty acid ester delivers strong performance in baking, snack foods, and frozen treats. In my kitchen, baked bread benefits from better rise, softer crumb, and slower staling—a claim supported by the Journal of Food Science, which highlights its moisture-retention abilities. It also acts as a carrier for flavors and vitamins, making sure sensitive nutrients don’t break down before we get them in our meals. Its utility doesn’t stop with food. In soaps and creams, it softens skin and helps oils and water mix for a pleasing feel without extra fuss.
Sustainable living matters more every year. Glycerol fatty acid ester usually comes from renewable feedstocks, such as palm, coconut, and soybean. This points us toward more responsible sourcing. Researchers and companies keep finding cleaner ways to process these esters, cutting back on waste and energy use. Academic journals report improvements in plant-based processes that mean future versions will likely carry an even lighter environmental footprint. Anyone wanting to avoid artificial or petroleum-derived additives gets reassurance from this.
Besides food, the reach of this ester grows with demand for natural and multi-tasking ingredients in cosmetics, pharmaceuticals, and even plastics. I’ve seen people with sensitive skin look for products featuring ingredients like glycerol fatty acid ester, counting on its gentle nature. These added uses stretch its importance across more everyday products, not just what goes in the grocery cart.
Real-world results—the way bread stays soft, ice cream churns out creamy, and lotions sink in smoothly—stand as ongoing evidence of the value here. The ingredient may fly under the radar in casual conversation, but its footprint touches everything from a packed lunch to a medicine cabinet. Whenever products need quality, safety, and a touch of innovation, glycerol fatty acid ester keeps showing up and getting the job done.
Glycerol fatty acid esters often pop up in ingredient lists for everyday products like food, pharmaceuticals, and cosmetics. People get curious and want to know what’s really behind that tongue-twister of a name. The answer isn’t so simple—manufacturers have more than one way to make these compounds. Let’s break it down in plain English.
Glycerol is a naturally occurring compound found in fats and oils. The same goes for fatty acids. Traditionally, soap makers used animal fats—think tallow—or vegetable oils and mixed them with a little chemistry magic. That combo, plus a process called esterification, creates this family of emulsifiers. If you traced the steps back, you’d see the original source as something that started as a plant or animal product—something you could pinpoint in nature.
Things change when factories kick into high gear and demand grows. These days, producers often start with refined ingredients, sometimes even making synthetic versions in a lab to ensure absolute purity and steady supply. For example, palm oil gets processed and filtered far beyond what you see in your pantry. Some makers even use petroleum byproducts—those definitely don’t grow on trees. The chemistry used in labs can mirror the process found in nature, but the controlled, industrial approach means the final product sometimes fits the label “synthetic.”
A lot of people hear “natural” and think “better” or “safer.” Glycerol and fatty acids can both come from natural sources. But esterification often depends on high temperatures or chemical catalysts that you wouldn’t find in your kitchen. In the world of food law, if every component came straight from a natural source, some people might call it “natural.” The problem: not everyone agrees when a process gets too far from the original plant or animal. Each country, even each supermarket, has its own standards.
Many commercial versions of glycerol fatty acid esters come from processed, refined materials. That process transforms coconut oil or soybean oil and puts the result through several steps, stripping away non-essential compounds so only the right molecules remain. It’s not that different from juicing an orange and then evaporating the juice until only sugar or vitamin C is left. The source feels natural, but the method feels industrial.
People care because trust depends on knowing what lands in your food or lotion. Some families deal with allergies, certain religious diets, or personal beliefs about synthetic ingredients. Consumers deserve real information—not just a label that sounds science-y.
Transparency stands out as the key here. Factories and food makers owe people a clear answer about sourcing and processing. There’s room for improvement. Right now, manufacturers sometimes hide behind catch-all language. If you want to see change, it pays to ask questions, read labels closely, and support brands that publish their supply chain.
Public demand shapes the market. People have pushed for cleaner labels, and big retailers now look for clear definitions of “natural.” Advocacy groups back rules that would require better labeling and open up information about production methods. If companies share more about where their ingredients come from, shoppers get to make the call about what matters most.
Personally, I find it easier to trust a product if I recognize the ingredients—or at least see a plain-language breakdown. If a label just says “glycerol fatty acid ester,” it might help to check the company’s website or customer service. All this work pays off: food and products feel safer, and companies see the value in earning real trust.
Glycerol fatty acid esters crop up in so many products that most people don’t notice them. In food and beverages, they often turn up as emulsifiers, stabilizing flavors, keeping sauces or drinks from separating, and lending smoothness to texture. They play roles in personal care, too— found in creams, lotions, or shampoos, helping oil and water mix for a pleasant, even result. While these esters seem invisible, the amounts used matter a great deal, impacting both safety and how well a product works.
In food, typical use levels usually land somewhere between 0.2% and 0.5% by weight, based on reference from EFSA and FDA regulations. Certain bakery products, particularly bread or cakes, may run closer to the higher side to keep the crumb soft and delay staling, but food manufacturers generally stick to the lower end to avoid interference with flavor and digestibility. I’ve seen this firsthand when working with teams developing plant-based spreads and non-dairy creamers—getting dosages right avoids greasy mouthfeel or separation issues.
Beverages such as milk alternatives or chocolate drinks use these esters in about the same range. Less can be more; a slight overdose triggers unwanted foaming or strange aftertastes. Labels list these as E471 in Europe or “mono- and diglycerides of fatty acids” elsewhere. Most consumers pay little attention, but the dosage translates directly to shelf stability and product experience.
Personal care products show wider variation. In creams and lotions, levels run from 1% to 5% by weight, according to industry reports and product formulation stacks I’ve sorted through as a consultant. A low percentage keeps products light and quick to absorb, while higher amounts give that thicker, more moisturizing feel people associate with premium skin creams. Shampoo and body wash use similar ranges, but higher concentrations can leave product too heavy or difficult to rinse clean. The sweet spot depends on the balance between moisturizing benefits and wash-off feel.
Pharmaceutical uses sometimes call for very targeted dosages, usually lower than food or skin care because small shifts could affect how a drug gets absorbed or stays stable. Here, you’ll see references as low as 0.1%, checked repeatedly during development because safety and patient tolerance trump all else.
Precise measurement of glycerol fatty acid ester matters because higher levels aren’t always better. Safety guidelines come from animal studies, long-term human use, and clinical data; in food, these esters have been given GRAS status (Generally Recognized As Safe), but only at studied levels. Too much in a food or drink can alter taste, hurt digestive comfort, or even cause regulatory oversights that halt product launches. Body care oversights mean stickiness or dreaded clogged pores instead of smooth hydration.
I once joined a product trial where a new emulsion for plant-based coffee creamer went off track because the formulator thought more would improve mouthfeel. Instead, the batch separated and became almost impossible to blend, leading to wasted inventory and a lesson in the limits of “more is better.” Similar things can happen in skin care—customers notice fast if a cream feels odd or leaves residue, erasing hard-won trust.
Good formulation leans on both research and trial. Established standards help, but small-scale testing usually makes the difference. Quality manufacturers combine regulatory guidance, real-world feedback, and the chemistry of the ester itself to pick the right percentage. Safety remains non-negotiable, so most companies regularly review new toxicology reports and make ingredient adjustments if evidence shifts.
Educating teams about the “why” behind typical dosage levels—drawing from published guidelines and real market feedback—does more than check boxes. It shapes products people actually want to use, while protecting consumer trust. While these esters may go unnoticed by most, getting the dose just right means the difference between simply meeting regulations and truly winning customer confidence.
| Names | |
| Preferred IUPAC name | **Glycerol fatty acid ester** |
| Other names |
Glycerol esters of fatty acids Mono- and diglycerides of fatty acids E471 Glyceryl esters Glycerides |
| Pronunciation | /ˈɡlɪsərəʊl ˈfæti ˈæsɪd ˈɛstər/ |
| Preferred IUPAC name | Glycerol fatty acid esters |
| Other names |
Glycerol Ester of Fatty Acids E471 Glycerides Mono- and Diglycerides of Fatty Acids Glycerol Esters |
| Pronunciation | /ˈɡlɪsəˌrɒl ˈfæti ˈæsɪd ˈɛstər/ |
| Identifiers | |
| CAS Number | 67701-33-1 |
| 3D model (JSmol) | `C(CO)OCC(=O)CCCCCCCCCC` |
| Beilstein Reference | 1720903 |
| ChEBI | CHEBI:53789 |
| ChEMBL | CHEMBL1201471 |
| ChemSpider | 18626 |
| DrugBank | DB14160 |
| ECHA InfoCard | 03f265af-5ee9-404c-95b4-d28c5ffb1cdf |
| EC Number | EC 273-070-9 |
| Gmelin Reference | 82018 |
| KEGG | C02737 |
| MeSH | D005957 |
| PubChem CID | 5364417 |
| RTECS number | MD0897700 |
| UNII | WGK3QJ7JF9 |
| UN number | UN3082 |
| CAS Number | 68424-61-3 |
| Beilstein Reference | 2631786 |
| ChEBI | CHEBI:53759 |
| ChEMBL | CHEBI:53856 |
| ChemSpider | 25198265 |
| DrugBank | DB14153 |
| ECHA InfoCard | 03b4b8b4-c97a-4368-937a-2a4d30e8a090 |
| EC Number | EC 273-070-7 |
| Gmelin Reference | 62433 |
| KEGG | C01880 |
| MeSH | D005959 |
| PubChem CID | 8533 |
| RTECS number | MA8050000 |
| UNII | 3SEO5QJ6EA |
| UN number | UN NO. NOT REGULATED |
| CompTox Dashboard (EPA) | DTXSID8021247 |
| Properties | |
| Chemical formula | C₃H₅(OOR)₃ |
| Molar mass | Variable |
| Appearance | Pale yellow to yellowish, oily liquid |
| Odor | Odorless |
| Density | 0.96 g/cm³ |
| Solubility in water | Insoluble in water |
| log P | -1.26 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~16 |
| Basicity (pKb) | 6.2 |
| Magnetic susceptibility (χ) | Diamagnetic |
| Refractive index (nD) | 1.4480 |
| Viscosity | High |
| Dipole moment | 2.66 D |
| Chemical formula | C₃H₅(OOCR)₃ |
| Molar mass | Variable |
| Appearance | White to light yellow paste or liquid |
| Odor | Odorless |
| Density | 0.96 g/cm³ |
| Solubility in water | insoluble |
| log P | -0.44 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~4.8 - 5.3 |
| Basicity (pKb) | 9.5 |
| Magnetic susceptibility (χ) | −0.72 × 10⁻⁶ |
| Refractive index (nD) | 1.4500 - 1.4780 |
| Viscosity | Viscous liquid |
| Dipole moment | 2.67 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 737.6 J·mol⁻¹·K⁻¹ |
| Std enthalpy of formation (ΔfH⦵298) | -1616.10 kJ/mol |
| Std molar entropy (S⦵298) | 663.887 J·mol⁻¹·K⁻¹ |
| Pharmacology | |
| ATC code | A06AG04 |
| ATC code | A06AG04 |
| Hazards | |
| Main hazards | May cause mild skin and eye irritation |
| GHS labelling | Non-hazardous according to GHS |
| Signal word | Not classified |
| Hazard statements | Not a hazardous substance or mixture according to the Globally Harmonized System (GHS) |
| Precautionary statements | Precautionary statements: P261, P262, P305+P351+P338, P337+P313 |
| Flash point | > 250°C |
| Autoignition temperature | > 400°C |
| LD50 (median dose) | LD50 (median dose): 27,200 mg/kg (rat, oral) |
| NIOSH | Not Listed |
| PEL (Permissible) | Not established. |
| REL (Recommended) | 2000 mg/kg |
| Main hazards | Not hazardous according to GHS classification. |
| Pictograms | Eye Irritation, Hazardous to the aquatic environment |
| Hazard statements | Non-hazardous according to GHS classification |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | >220°C |
| Autoignition temperature | > 400°C (752°F) |
| LD50 (median dose) | LD50 (median dose): Oral-rat LD50: > 50 g/kg |
| NIOSH | Not Listed |
| PEL (Permissible) | PEL: Not established |
| REL (Recommended) | 10000 mg/kg |
| Related compounds | |
| Related compounds |
Monoglyceride Diglyceride Triglyceride Polyglycerol Ester Propylene Glycol Ester |
| Related compounds |
Monoglycerides Diglycerides Triglycerides Polyglycerol Esters Sucrose Esters Propylene Glycol Esters Sorbitan Esters |
