Also, the reason for relative enhancement in volume of bread samples containing emulsifiers' monoglyceride and diglyceride
is that emulsifiers contain hydrophilic and lipophilic particles that serve to enhance the hydrophilic characteristic, which increases volume as a result of emulsifier consumption.
During the esterification reaction mono- (MG) and diglycerides
(DG) were formed.
Triglycerides are converted to diglycerides
in fat body cells (trophocytes), which in turn are attached to lipophorins prior to entering hemolymph for transport (Bailey 1975).
Monick, JA, Treybal, RE, "Separation of Monoglycerides, Diglycerides
and Triglycerides by Liquid-Liquid Extraction.
A triglyceride or molecules under prolonged exposure to oxygen and heat will become diglycerides
and one free fatty acid or a monoglyceride and two free fatty acids or potentially three free fatty acids .
The cake also has emulsifying chemicals called monoglycerides and diglycerides
, which replace most of the eggs that would normally be used in a baked good.
8,246,696 B2, covers a surfactant system or cleaning composition that consists of an extended chain anionic surfactant, a linker surfactant selected from the group consisting of amine oxide, dioctyl sulfosuccinate, monoglycerides, diglycerides
, fatty acids, fatty diacids and combinations thereof; and a multiple charged cation component selected from the group consisting of Ca2+, Mg2+, a chelating agent, source of alkalinity and combinations thereof.
Clinical methods that are standardized to the CA RMP also are not specific for triglycerides because the reagents hydrolyze not only triglycerides, but also monoglycerides and diglycerides
I'm talking delights such as 'gluten-free breadcrumbs', with their secondary ingredients of water, potato starch, maize, vegetable oil, guar gum, methylcdlu-lose, salt - and a dash of mono-and diglycerides
of fatty acids.
Also, McCain pizzas don't contain ingredients like stearoyl lactylacte and mono- and diglycerides
that one would typically find in other frozen pizzas," she said.
For UHT Reconstituted Milk, Premium Ingredients has developed PREMITEX XLB-6012, a specific blend of emulsifiers and stabilizers composed of mono - and diglycerides
of fatty acids, carrageenan and guar gum and designed for the preparations of long life milk drinks and recombined milk.
Tribological behavior of rapseed oil mixtures with mono-and diglycerides