Monoglycerides - Open Access .click

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The preparation and purification of monoglycerides

Journal of the American Oil Chemists' Society, 1960
AbstractMono‐ 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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Continuous deglycerination of monoglycerides

Journal of the American Oil Chemists' Society, 1963
AbstractA 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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Encapsulation of monoglycerides in V-type granular starch prepared under different ethanol concentrations

Food Hydrocolloids, 2022
Cheng Li, Jiaxin Li
exaly

Monoglyceride Citrate

2021
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Partial replacement of animal fat by oleogels structured with monoglycerides and phytosterols in frankfurter sausages.