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Succinylated monoglycerides

Succinylated monoglycerides suppliers and sourcing guide

Succinylated monoglycerides are a mixture of semi- and neutral succinic acid esters of mono- and diglycerides. They are made by reacting succinic anhydride with mono- and diglycerides from the glycerolysis of edible fats and oils, or from direct esterification of glycerol with fatty acids. They are sold as waxy solids or beads and used as dough conditioners in bread and as emulsifiers in shortenings.

See suppliersWhat to ask for on the COA
Also known as
SMG · Succinic acid esters of mono- and diglycerides · Succinylated mono- and diglycerides
Facts checked
November 2026

Forms and grades of succinylated monoglycerides

Suppliers sell different products under the same name. Specify the one you need.

  • Solid or bead form

    Waxy beads or flakes for blending into shortenings and bakery bases.

  • Shortening blends

    Pre-blended into liquid or plastic shortenings for bakery use.

  • Fat source grades

    Grades made from palm, soy or other vegetable fats, sometimes declared non-GMO.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Succinic acid content
Total succinic acid, checked against the range in 21 CFR 172.830.
Acid number
Titration result checked against the regulatory range.
Melting point
Melting point checked against the regulatory range.
Heavy metals
Lead, and often arsenic, cadmium and mercury, by ICP-MS or AAS against the supplier's specification or Food Chemicals Codex (FCC) limits.
Free glycerol
Free glycerol content by titration or GC.

Storage, lots and expiry

Storage and shelf life

Store succinylated monoglycerides sealed in a cool, dry place away from heat sources, which soften the product. Shelf life is set by the supplier's specification, with retest of acid number and appearance for aged stock.

Lots and expiry dates

Succinic acid content and acid number vary within the allowed ranges; record both from each COA and keep the fat source on the lot record.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.830 permits succinylated monoglycerides as a food additive with specifications for succinic acid content (14.8 to 25.6 percent), melting point and acid number.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.830 lists use as an emulsifier in liquid and plastic shortenings and as a dough conditioner in bread baking where a food standard permits.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Succinylated monoglycerides suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking succinylated monoglycerides suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of succinylated monoglycerides can brands buy?

Common forms include solid or bead form, shortening blends and fat source grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for succinylated monoglycerides include?

Expect succinic acid content, acid number, melting point, heavy metals and free glycerol, each with its method, specification and result for that lot.

How should succinylated monoglycerides be stored?

Store succinylated monoglycerides sealed in a cool, dry place away from heat sources, which soften the product. Shelf life is set by the supplier's specification, with retest of acid number and appearance for aged stock.

What is the regulatory status of succinylated monoglycerides?

21 CFR 172.830 permits succinylated monoglycerides as a food additive with specifications for succinic acid content (14.8 to 25.6 percent), melting point and acid number. 21 CFR 172.830 lists use as an emulsifier in liquid and plastic shortenings and as a dough conditioner in bread baking where a food standard permits.

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