- Two
possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols.
Diglycerides are
natural components of food fats,
though minor in
comparison to triglycerides...
- Mono- and
diglycerides of
fatty acids (E471)
refers to a
naturally occurring class of food
additive composed of
diglycerides and
monoglycerides used as...
-
DATEM (diacetyl
tartaric acid
ester of mono- and
diglycerides, also E472e) is an
emulsifier primarily used in
baking to
strengthen the
gluten network in...
-
report on the
toxicological evaluation of mono- and
diglycerides states that, “Mono- and
diglycerides are
consumed every day in any
normal mixed diet and...
-
Together with
diglycerides,
monoglycerides are
commonly added to
commercial food
products in
small quantities as "E471" (s.a. Mono- and
diglycerides of fatty...
- and
diglycerides of
fatty acids E472b:
lactic acid
esters of mono- and
diglycerides of
fatty acids E472c:
citric acid
esters of mono- and
diglycerides of...
-
Diglyceride acyltransferase (or O-acyltransferase), DGAT,
catalyzes the
formation of
triglycerides (triacylglycerols) from
diacylglycerol and acyl-CoA...
- triglycerides, but are
broken down by
natural enzymes (lipases) into mono and
diglycerides and free
fatty acids and glycerol.
Soaps are
formed from the reaction...
- corn oil is
broken down into
emulsifying agents (monoglycerides and
diglycerides),
while bonding of the corn
proteins to each
other is also facilitated...
-
synthesized by the
addition of
cytidine diphosphate-ethanolamine to
diglycerides,
releasing cytidine monophosphate. S-Adenosyl
methionine can subsequently...
