-
Partial glycerides may be
monoglycerides (two
hydroxyl groups free) or
diglycerides (one
hydroxyl group free).
Short chain partial glycerides are more...
- fats,
there is
higher viscosity in cold temperatures. PEG-10
sunflower glycerides, a pale
yellow liquid with a "slightly fatty" odor, are the polyethylene...
- is also
sometimes referred to as
partial glycerides.
Monoglycerides and
diglycerides are
types of
glycerides both
naturally present in food fats, including...
- sweet-tasting,
viscous liquid. The
glycerol backbone is
found in
lipids known as
glycerides. It is also
widely used as a
sweetener in the food
industry and as a humectant...
-
Monoglycerides (also:
acylglycerols or monoacylglycerols) are a
class of
glycerides which are
composed of a
molecule of
glycerol linked to a
fatty acid via...
- J. N.; King, C. G. (March 1929). "Synthetic
Glycerides. I.
Preparation and
Melting Points of
Glycerides of
Known Constitution1".
Journal of the American...
-
referred to
lanolin as wool fat (adeps lanae); however, as
lanolin lacks glycerides (glycerol esters), it is not a true fat.
Lanolin primarily consists of...
- 2nd ed. (the "Gold Book") (1997).
Online corrected version: (2006–) "
glycerides". doi:10.1351/goldbook.G02647 "Toxicological
evaluation of some food additives...
- A
triglyceride (from tri- and
glyceride; also TG, triacylglycerol, TAG, or triacylglyceride) is an
ester derived from
glycerol and
three fatty acids....
- also
contains mixtures of the
glycerides of
isoricinoleic acids and much
smaller traces of
tristearin and the
glyceride of
dihydroxysteric acid. Ricinolein...
