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Monoglyceride MG has a wide function in the food industry, in particular as a natural emulsifier, pharmaceuticals, cosmetics, antioxidant, and antibacterial. Therefore, the production of polyol ester from esterification of acid (OA) and glycerol was investigated. The process optimization was performed using a Box-Behnken design, examining the effects of temperature, molar ratio, and catalyst amount. For predicting the optimal point, a second-order polynomial model was fitted to correlate the relationship between independent variables and response (% MG). The effects of temperature (100, 150, and 200 °C); catalyst amount (4, 10, and 16% w/w); and glycerol/oleic acid ratio (1:1, 1:2, and 1:3) were investigated and found to deeply affect the reaction outcome. At the optimal reaction conditions: 200 °C, 0.2% w/w KSF, and a glycerol/oleic acid ratio (3:1), more than 71.8% monoglycerides with selectivity of 80% were obtained. Confirmation experiments were performed to demonstrate the effectiveness of this approach, and the characterization of monoglycerides was performed using high-performance liquid chromatography (HPLC).

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