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Food Research International, 2010
The effect of water and monoglycerides on the structural behaviour of a selected fat system was investigated to explore their role in structure development of products like margarine and sponge cake. Firstly, the monoglyceride and triglyceride system was selected based on solid fat content (SFC) determination.
Jeroen Vereecken +3 more
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The effect of water and monoglycerides on the structural behaviour of a selected fat system was investigated to explore their role in structure development of products like margarine and sponge cake. Firstly, the monoglyceride and triglyceride system was selected based on solid fat content (SFC) determination.
Jeroen Vereecken +3 more
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The stability and constitution of monoglycerides
Oil & Soap, 19461. It has been shown that pure anhydrous glycerol and fatty triglycerides do not react appreciably below decomposition temperatures but that water or an alkaline material such as soap will catalyze reaction. 2. It has been shown that fatty monoglycerides when free from soap or alkaline material can be distilled in vacuum with only slight
John Ross +3 more
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Competition between Lipases and Monoglycerides at Interfaces
Langmuir, 2008Tensiometry (the pendant drop technique), interfacial shear rheology, and ellipsometry have been used to study the effect of polar lipids that are generated during fat digestion on the behavior of lipases at the oil-water interface. Both Sn-1,3 regiospecific and nonregiospecific lipases have been used, and a noncatalytically active protein, beta ...
Reis, P. +6 more
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The nutritive properties of monoglycerides
Oil & Soap, 19411. Monostearin, monolinolein, and lard as compared in the rations studied were found to be practically equal for the growth of rats.
W. Q. Braun, C. L. Shrewsbury
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Continuous deglycerination of monoglycerides
Journal of the American Oil Chemists' Society, 1963AbstractA relationship was established between the smoke point of a superglycerinated shortening and free glycerol content. A maximum free glycerol content of 0.02% was established for smoke points of 340F or better.Based on a 6% usage in emulsifier type shortening, commercial monoglycerides should have 0.30% glycerol or less to meet a desirable smoke ...
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The preparation and purification of monoglycerides
Journal of the American Oil Chemists' Society, 1960AbstractMono‐ and diglycerides were produced by reacting the following oils with glycerol: coconut, peanut, sesame, linseed, and sardine. It was shown that the yield of monoglyceride was not dependent upon the fatty acid composition of the oil but on the solubility of glycerol in oil, which is dependent in part on the temperature. An excess of glycerol
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An overview of structure engineering to tailor the functionality of monoglyceride oleogels
Comprehensive Reviews in Food Science and Food Safety, 2022Maria Elena Carrin +2 more
exaly
Preparation of Fatty Acid and Monoglyceride from Vegetable Oil
Journal of Oleo Science, 2020Febri Nitbani
exaly
Preparation of a‐Monoglycerides
Journal of the American Oil Chemists' Society, 1964J. B. Anfinsen, E. G. Perkins
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