| Summary: | A mixture of monoacylglycerol and diacylglycerol (MDAG) is an emulsifier and widely used in bakery, dairy, and margarine as a stabilizer, emulsifier, and conditioner. MDAG is synthesized by the chemical or enzymatic glycerolysis reaction between glycerides and glycerol. The purpose of this research was to evaluate the effect of temperature on the concentration of monoacylglycerol (MAG), diacylglycerol (DAG) and free fatty acids in glycerolysis reaction. The results showed that the best concentration of MAG and DAG were obtained at a temperature of 80 °C. MAG was 50% after 4 h and DAG was 67% after 45 min reaction time. The highest free fatty acid was obtained at the reaction temperature of 90 °C. The fraction that was obtained from 20 °C had the Slip Melting Point 55 °C, while the Melting Point was ranging between 55 and 60 °C. Fraction, which was obtained at 10 °C, had the Slip Melting Point 50 °C, while the Melting Point was ranging between 50 and 55 °C.
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