Emulsifiers are the most indicative material, which is engrossed in immense quantities to a global extent. The food industry depends on using different types of emulsifiers, which increases the search for tailor-made solutions, to the detriment of commercial ones. It can be composed of chemical and biotechnological techniques using sustainable items (monoglycerides and amino acids). The present study tried to combine these two (mono-glycerides= mono-oleate, amino acid=glycine) to produce a specialty class of formulation, amino-acyl glyceride (AAG), that can act as a good emulsifier.