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Preparation, physicochemical properties, and <i>in vitro</i> digestion characteristics of coconut diacylglycerol oil. [PDF]
Food Chem XYin JJ +8 more
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2022
The structuring of vegetable oils without the use of saturated and trans fatty acids is essential for the food industry, which nowadays faces the challenge of incorporating healthy edible oils in food products. Through the molecular self-assembly of monoglycerides (MGs) we can structure highly unsaturated edible oils, developing oleogels with physical ...
Jorge F. Toro-Vazquez +3 more
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The structuring of vegetable oils without the use of saturated and trans fatty acids is essential for the food industry, which nowadays faces the challenge of incorporating healthy edible oils in food products. Through the molecular self-assembly of monoglycerides (MGs) we can structure highly unsaturated edible oils, developing oleogels with physical ...
Jorge F. Toro-Vazquez +3 more
openaire +1 more source
Monoglycerides in membrane systems
Critical Reviews in Food Science and Nutrition, 1996Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglycerides in membrane systems from three ...
Elizabeth Boyle +2 more
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Journal of the American Oil Chemists' Society, 1955
Summary Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content. 2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.
G. Y. Brokaw, E. S. Perry, W. C. Lyman
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Summary Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content. 2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.
G. Y. Brokaw, E. S. Perry, W. C. Lyman
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Optimization of Distilled Monoglycerides Production
Applied Biochemistry and Biotechnology, 1996Monoglycerides (MG) are emulsifiers widely used in food and pharmaceutical industries. Current industrial processes for MG production consist of the interesterification of triglycerides with glycerol (GL), in the presence of inorganic catalysts at high temperatures (> 200 degrees C).
Leonardo Vasconcelos, Fregolente +3 more
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Interaction of Monoglycerides with Starches
Starch - Stärke, 1974AbstractIn bread‐making practice, the emulsifier glycerolmonostearate (GMS) is commonly used as an improving agent, though the mechanism of its action is not fully elucidated. Most of earlier studies have been made on starches in molecular solution.
Lonkhuysen, H. van, Blankestijn, J.
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American Journal of Physiology-Legacy Content, 1957
The rate of absorption of glyceryl monooleate, when fed alone, appeared to be much slower than that of other glycerides. However, the monooleate was found to be relatively unavailable for absorption because a large part of it was retained for a time in the stomach as a thick gel.
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The rate of absorption of glyceryl monooleate, when fed alone, appeared to be much slower than that of other glycerides. However, the monooleate was found to be relatively unavailable for absorption because a large part of it was retained for a time in the stomach as a thick gel.
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