Characterisation of functional monoglyceride and its potential application

Functional monoglyceride (MAG) has been generated by esterification of lauric acid, and it is a particular food grade monoglyceride, which has a function besides as emulsifier also has an ability to destroy Herpes and HIV-1 virus, and reported has the greatest antimicrobial activity among monoglycerides also as a food preservative. The optimum production of MAG used Response Surface Methods (RSM) as an experimental design. Temperature and time reaction are variables in this research. The purpose of this research is to characterise the functional MAG. The optimum MAG content in this study resulted in 82.52%, and it contained 68.99% of 2-monolaurin which have excellent emulsifying properties. In addition, this functional MAG inhibits some of the pathogen bacteria during storage. Attention was also paid to potential applications of functional MAG in the food matrix and non-food products.