diglyceride


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diglyceride

 [di-glis´er-īd]
a glyceride containing two fatty acid molecules in ester linkage.

diglyceride

/di·glyc·er·ide/ (di-glis´er-īd) diacylglycerol.

diglyceride

(dī-glĭs′ə-rīd′)
n.
An ester of two fatty acids and glycerol.

diglyceride

[dīglis′ərīd]
a chemical compound, a diester ester of glycerol in which the hydrogen in two of the hydroxyl groups is replaced by an acyl radical.

diglyceride

a glyceride containing two fatty acid molecules in ester linkage.
References in periodicals archive ?
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.
Diglycerides and monoglycerides are the intermediates in this process.
Egg yolks traditionally provide this function in ice cream and still do in many natural products; however, some ice cream manufacturers choose to include other commercially produced emulsifiers such as polysorbates and monoand diglycerides due to their increased strength and relative low cost.
The aim of the study is to estimate the influence of mono- and diglycerides on tribological properties of rapeseed oil.
That is, conversion of triglycerides to diglycerides, followed by the conversion of diglycerides to monoglycerides.
However, majority of the lipases are capable of converting triglycerides, diglycerides, monoglycerides and free fatty acids to fatty acid ethyl esters in addition to fat hydrolysis (1,4).
Lipases are natural hydrolases that can hydrolyze triglycerides into diglycerides, monoglycerides, fatty acids, and glycerol.
This reversible reaction, which is either acid- or alkaline-catalyzed, involves stepwise conversions of triglycerides to diglycerides to monoglycerides to glycerol producing three moles of ester in the process [2].
In general, the crude fat of mushrooms has representatives of all classes of lipid compounds including free fatty acids, monoglycerides, diglycerides triglycerides, sterols, sterol esters, and phospholipids [10].