Results 191 to 200 of about 11,617 (251)

2‐Monoglycerides

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
openaire   +1 more source

Efficient emulsifying properties of monoglycerides synthesized via simple and green route

Journal of Dispersion Science and Technology, 2020
Waste cooking oil is produced in enormous quantities every year, and may have negative effect on people’s health and environment in case of improper treatment. However, it is also a potential feedstock for production of bio-based materials. In this work,
Wangqu Liu, Shi‐Zhong Yang, H. Gang, Bozhong Mu, Jin-Feng Liu   +4 more
semanticscholar   +1 more source

Shear Nanostructuring of Monoglyceride Organogels

Food Biophysics, 2010
The aim of the present research was to study the effect of shear on the crystallization behavior of monoglyceride organogels. To this end, organogels were prepared by mixing cod liver oil and saturated monoglycerides at 80°C and then crystallizing them at 20°C under shear rates ranging from 0 to 2,000 s−1.
DA PIEVE S, CALLIGARIS, Sonia, CO E, NICOLI, Maria Cristina, MARANGONI AG   +4 more
openaire   +2 more sources

The mechanism of intestinal utilization of monoglycerides

Biochimica et Biophysica Acta (BBA) - Specialized Section on Lipids and Related Subjects, 1964
Abstract 1. 1. The intact utilization of 1-monopalmitin by intestinal mucosal enzymes for the synthesis of triglycerides has been demonstrated. 2. 2. The enzyme does not demonstrate a specificity for the d or l isomer 3. 3. The first acylation of 1-monopalmitin occurs at the corresponding pirmary hydroxy group forming the 1,3 ...
J L, BROWN, J M, JOHNSTON
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Chiral Discrimination in Monolayers of Monoglycerides

Langmuir, 1996
The influence of chirality on the structure of high- and low-temperature phases of monoglyceride monolayers has been studied by Brewster angle microscopy (BAM) and grazing incidence X-ray diffraction (GID). While there is no effect of the chiral center of monopalmitoylglycerol on the monolayer structure at 20 °C, an influence of chirality has been ...
Gehlert, U., Vollhardt, D., Brezesinski, G., Möhwald, H.   +3 more
openaire   +3 more sources

Effect of water and monoglyceride concentration on the behaviour of monoglyceride containing fat systems

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, Wouter Meeussen, Ans Lesaffer, Koen Dewettinck   +3 more
openaire   +1 more source

Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Food Hydrocolloids, 2023
K. Zampouni, C. Mouzakitis, A. Lazaridou, T. Moschakis, E. Katsanidis   +4 more
semanticscholar   +1 more source

Binary systems with monoglycerides

Journal of the American Oil Chemists' Society, 1967
AbstractA 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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Mass spectrometry-based metabolomics to reveal chicken meat improvements by medium-chain monoglycerides supplementation: Taste, fresh meat quality, and composition.

Food Chemistry, 2021
Tao Liu, Q. Mo, Ji'an Wei, Minjie Zhao, Jun Tang, Feng-qin Feng   +5 more
semanticscholar   +1 more source

The stability and constitution of monoglycerides

Oil & Soap, 1946
1. 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, A. C. Bel, C. J. Arrowsmith, A. I. Gebhart   +3 more
openaire   +1 more source