A method of preparing a compound of formula (I): wherein: a first group selected from R1, R2 and R3 is an amino- or N-acylamino monosaccharide moiety, the acyl group having 1 to 6 carbon atoms, or an oligosaccharide chain comprising 2 to 4 monosaccharide moieties, at least one of which is an amino- or N-acylamino monosaccharide moiety; a second group selected from R1, R2 and R3 is a saturated or unsaturated acyi group having 3 to 40 carbon atoms; and a third group selected from R1, R2 and R3 is hydrogen, the method comprising contacting a monoacylglycerol, the acyl moiety thereof being a saturated or unsaturated acyl group having 3 to 40 carbon atoms, or an activated derivative thereof, with a source of amino- or N-acylamino monosaccharide moiety, or an activated derivative thereof, and, if required, a source of unsubstituted monosaccharide moiety, or an activated derivative thereof, optionally in the presence of a suitable catalyst or activating agent, is described. Novel compounds, as well as In situ methods for producing the compounds, and their use as emulsifiers, surfactants and antimicrobial agents, particularly in foodstuffs and detergent compositions, are also described.
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