Acetylated Monoglycerides

Acetylated monoglycerides, which is often abbreviated to AMG, is a food ingredient used in baking. It is created by adding acetic acid to glycerol, which is derived from fats and oils.

Acetylated monoglycerides are used to improve the texture of baked goods, as well as to extend their shelf life.

Benefits of Acetylated Monoglycerides:

Acetylated monoglycerides are generally recognized as safe by the FDA and are used in many commercial bakery products. When using acetylated monoglycerides in baking, be sure to follow the recipe instructions carefully. too much or too little of this ingredient can result in poor results.

What is acetylated monoglycerides made from?

Acetylated monoglycerides are made from glycerol and acetic acid. Glycerol is a by-product of soap production. It is also found in fats and oils. Acetic acid is derived from vinegar.

Are acetylated monoglycerides vegan?

Acetylated monoglycerides are not vegan because they are derived from fats and oils. However, there are some vegan-friendly substitutes that can be used in baking, such as plant-based emulsifiers.

Are acetylated monoglycerides gluten free?

Yes, acetylated monoglycerides are gluten free.

Are there any side effects from acetylated monoglycerides?

There are no known side effects from acetylated monoglycerides. However, as with any food ingredient, it is possible to have an allergy to this product. If you experience any adverse effects after consuming foods containing acetylated monoglycerides, please seek medical attention immediately.

So, if you are looking for an ingredient to improve the texture of your baked goods or extend their shelf life, acetylated monoglycerides may be a good option to consider.

Just be sure to follow the recipe instructions carefully to avoid any issues. And, if you are vegan, there are some plant-based substitutes that can be used in place of acetylated monoglycerides.

Shane Jones

Hey there! I'm Shane, the face and hands behind BakeSomeBread. My journey into the world of bread and pastries started over 10 years ago, and what began as a simple hobby quickly turned into an all-consuming passion. While I might not have formal qualifications or fancy titles, I've spent countless hours perfecting my recipes, experimenting with flavors, and, yes, learning from a few (or maybe more than a few) baking blunders along the way.

I've never been featured in glossy magazines, and I don't have any teaching stints to boast about, but what I do have is genuine love for baking and a drive to share that with all of you. Every recipe you find here is a result of my personal adventures in the kitchen—tried, tested, and baked with love.

Trust is a big deal for me. So, while I'm always up for a bit of baking fun, I'm serious when it comes to authenticity. Every bit of advice and every recipe on this site comes straight from my own experience. And hey, if I can help even one of you find joy in baking, then all those flour-covered days and nights have been worth it! Happy baking, folks! Oh, and come and say hi on Social Media too!