Mono- and diacylglycerols of fatty acids are widely used as lipophilic nonionic emulsifiers, emulsion stabilizers in the production of food products. Identified deficiencies in the composition and properties of existing additives of this group created prerequisites for new developments. An acylglycerol emulsifier based on sunflower oil was obtained. The evaluation of its surface-active properties was carried out using the ring tear-off and the laying drop methods. The aggregative stability of the emulsion, the number of the hydrophilic-lipophilic balance were evaluated by the lifetime of individual drops of the emulsion near the interfacial surface. The results of determining the functional properties of the additive allowed to establish its technological usage as an effective emulsifier for food systems.