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Binary systems with monoglycerides
Journal of the American Oil Chemists' Society, 1967AbstractA number of binary systems have been studied, each involving a 1‐monoglyceride. Included was the binary system of 1‐monopalmitin (1P)‐1‐monostearin (1S). Other systems involved 2‐monoglycerides, 1,3‐diglycerides and triglycerides as follows: 2P‐1P, 2S‐1S, PP‐1P, SS‐1S, PPP‐1P, SSS‐1S. A general principle running through the observed behavior is
E. S. Lutton, F. L. Jackson
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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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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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The use of monoglycerides (MGs) as oil structuring agents has gained considerable attention in the last two decades due to their ability to create solid fat mimetic materials. This chapter provides a comprehensive analysis of MG oleogels, focusing on their fundamental properties.
Palla, Camila Andrea +1 more
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Palla, Camila Andrea +1 more
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Journal of the American Oil Chemists' Society, 1963
AbstractA titrimetric method has been presented for the determination of lactic acid in lactylated monoglycerides and shortenings containing these products, when the only water soluble acid present is lactic acid. Analyses by this method: of knowns, samples from a material balance test, and commercial products, indicate that it is applicable to these ...
W. D. Pohle +2 more
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AbstractA titrimetric method has been presented for the determination of lactic acid in lactylated monoglycerides and shortenings containing these products, when the only water soluble acid present is lactic acid. Analyses by this method: of knowns, samples from a material balance test, and commercial products, indicate that it is applicable to these ...
W. D. Pohle +2 more
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Molecularly distilled monoglycerides
Journal of the American Oil Chemists' Society, 1950SummaryMonoglyceride concentrates of high purity can be readily prepared by molecular distillation. Their properties are, in general, about what would be expected from the high content of monoglycerides and absence of catalyst.The interfacial tension lowering produced by monoglycerides is essentially proportional to the monoester content of the ...
Noel H. Kuhrt +2 more
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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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