Fatty acid esters, such as glyceryl monostearate, have been used for a number of years in the food industry, in bread, cake, high-ratio shortening, peanut butter, ice cream; and, more recently, they are being incorporated in candy for the improvement of texture, greater ease in processing, better dispersion of oil flavors, prevention of sticking, and easier chewing properties. Monoglycerides are derived from edible fats and oils and include such products as glyceryl monostearate, glyceryl monoleate, and glyceryl monolaurate. Each of these products is commercially available as: (1) a readily dispersible in water or self-emulsifying type; (2) a non-sef-emulsifying type. Although these esters are known in the trade as monoglycerides, that is, glyceryl monostearate, glyceryl monooleate, etc., in a strict technical sense they are mono- and diglycerides. The products as supplied consist of glyceryl monostearate and glyceryl distearate, etc. Their physical properties ae listed in Table I. Where taste is co
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