-
Monoglycerides (also:
acylglycerols or monoacylglycerols) are a
class of
glycerides which are
composed of a
molecule of
glycerol linked to a
fatty acid...
-
naturally occurring class of food
additive composed of
diglycerides and
monoglycerides used as an
emulsifier in
foods such as
infant formula,
fresh pasta,...
- A
plasticizer (UK: plasticiser) is a
substance that is
added to a
material to make it
softer and more flexible, to
increase its plasticity, to decrease...
- in most
commercial baking.
DATEM is
derived from
tartaric acid and
monoglycerides and diglycerides. In the
United States,
DATEM is
generally recognized...
-
Glycerol monostearate,
commonly known as GMS, is a
monoglyceride commonly used as an
emulsifier in foods. It
takes the form of a white, odorless, and...
- also
complement lipoprotein lipase (LPL) in
completing hydrolysis of
monoglycerides resulting from
degradation of
lipoprotein triglycerides. Monoacylglycerol...
-
glycerol monolaurate,
glyceryl laurate, and 1-lauroyl-glycerol) is a
monoglyceride. It is the mono-ester
formed from
glycerol and
lauric acid. Its chemical...
- waxes, sterols, fat-soluble
vitamins (such as
vitamins A, D, E and K),
monoglycerides, diglycerides, phospholipids, and others. The
functions of
lipids include...
- corn. Some of the corn oil is
broken down into
emulsifying agents (
monoglycerides and diglycerides),
while bonding of the corn
proteins to each other...
-
vegetable oils or
animal fats. Diglycerides,
generally in a mix with
monoglycerides (E471), are
common food
additives largely used as emulsifiers. The values...
