251:
236:
31:
221:
39:
73:
bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol.
250:
235:
573:
Loi, Chia Chun; Eyres, Graham T.; Birch, E. John (2019). "Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion".
309:
220:
557:
530:
503:
178:
467:
634:
82:
Monoglycerides are produced both biologically and industrially. They are naturally present at very low levels (0.1-0.2%) in some
382:
Hansen, KB; Rosenkilde, MM; Knop, FK; Wellner, N; Diep, TA; Rehfeld, JF; Andersen, UB; Holst, JJ; Hansen, HS (September 2011).
181:), which helps to prevent mixtures of oils and water from separating. They are also often found in bakery products, beverages,
921:
993:
677:
672:
911:
256:
30:
131:
275:
241:
115:
423:
Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique".
209:
agents. Monoglycerides are used to enhance the physical stability towards creaming in milk beverages.
906:
682:
627:
290:
901:
727:
722:
717:
598:
448:
364:
145:
and glycerol. The commercial raw materials for the production of monoacylglycerols may be either
107:
339:
Flickinger, Brent D.; Matsuo, Noboru (February 2003). "Nutritional characteristics of DAG oil".
276:
Dietary sources of fatty acids, their digestion, absorption, transport in the blood and storage
590:
553:
526:
520:
499:
493:
440:
405:
356:
205:. In bakery products, monoglycerides are useful in improving loaf volume and texture, and as
745:
582:
432:
395:
348:
323:
127:
998:
823:
667:
620:
194:
962:
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174:
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146:
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119:
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319:
931:
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368:
285:
170:
138:
103:
91:
547:
17:
972:
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957:
916:
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861:
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793:
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760:
314:
270:
186:
166:
111:
38:
775:
737:
352:
226:
202:
190:
162:
150:
99:
66:
594:
444:
318:, 2nd ed. (the "Gold Book") (1997). Online corrected version: (2006–) "
833:
712:
327:
198:
182:
87:
58:
409:
384:"2-Oleoyl glycerol is a GPR119 agonist and signals GLP-1 release in humans"
360:
939:
881:
876:
400:
383:
83:
62:
949:
871:
436:
206:
244:, used in foods as a thickening, emulsifying, and preservative agent
644:
612:
280:
70:
37:
29:
616:
696:
691:
123:
126:. Several monoglycerides are pharmacologically active (e.g.
546:
Gerard L. Hasenhuettl; Richard W. Hartel (1 January 1997).
492:
Zdzislaw Z. E. Sikorski; Anna
Kolakowska (30 July 2002).
259:, found in a variety of cosmetic and skin care products.
468:"Using Distilled Monoglycerides (DMG) in Peanut Butter"
388:
The
Journal of Clinical Endocrinology and Metabolism
948:
930:
892:
832:
774:
736:
705:
651:
229:, commonly used in cosmetics and as a food additive
495:Chemical and Functional Properties of Food Lipids
137:Industrial production is primarily achieved by a
628:
425:Journal of the American Oil Chemists' Society
8:
98:. They are biosynthesized by the enzymatic
635:
621:
613:
399:
42:Molecular structure of 2-monoacylglycerol
34:Molecular structure of 1-monoacylglycerol
525:. John Wiley & Sons. pp. 350–.
549:Food Emulsifiers and Their Applications
522:Bakery Products: Science and Technology
302:
216:
179:Mono- and diglycerides of fatty acids
161:Monoglycerides are primarily used as
7:
466:Jain, Niharika (27 September 2021).
177:in small quantities as "E471" (s.a.
61:which are composed of a molecule of
315:Compendium of Chemical Terminology
201:, spreads, and peanut butter, and
25:
175:added to commercial food products
249:
234:
219:
110:and the enzymatic hydrolysis of
118:; or as an intermediate in the
922:Dipalmitoylphosphatidylcholine
587:10.1016/j.jfoodeng.2018.07.016
519:Y. H. Hui (15 February 2008).
173:, monoglycerides are commonly
1:
498:. CRC Press. pp. 218–.
575:Journal of Food Engineering
1015:
678:Polyunsaturated fatty acid
673:Monounsaturated fatty acid
912:Phosphatidyl ethanolamine
353:10.1007/s11745-003-1042-8
165:, usually in the form of
257:Glyceryl hydroxystearate
328:10.1351/goldbook.G02647
132:2-arachidonoylglycerol
43:
35:
242:Glycerol monostearate
116:diacylglycerol lipase
41:
33:
907:Phosphatidylinositol
683:Essential fatty acid
401:10.1210/jc.2011-0647
291:Ultra-processed food
122:of glycerol to form
27:Class of glycerides
902:Phosphatidylserine
728:Omega-9 fatty acid
723:Omega-6 fatty acid
718:Omega-3 fatty acid
437:10.1007/BF02634442
108:lipoprotein lipase
44:
36:
994:Fatty acid esters
981:
980:
559:978-0-412-07621-3
532:978-0-470-27632-7
505:978-1-4200-3199-7
431:(10): 795A–802A.
141:reaction between
57:) are a class of
55:monoacylglycerols
18:Monoacylglycerols
16:(Redirected from
1006:
746:Arachidonic acid
637:
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472:Source Good Food
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420:
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403:
379:
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330:
307:
253:
238:
223:
195:whipped toppings
169:. Together with
128:2-oleoylglycerol
21:
1014:
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1007:
1005:
1004:
1003:
984:
983:
982:
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963:Corticosteroids
944:
926:
888:
828:
824:Lignoceric acid
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668:Unsaturated fat
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394:(9): E1409–17.
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864:
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849:
844:
838:
836:
830:
829:
827:
826:
821:
816:
814:Arachidic acid
811:
806:
801:
796:
791:
786:
780:
778:
772:
771:
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768:
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751:Prostaglandins
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733:
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347:(2): 129–132.
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147:vegetable oils
96:cottonseed oil
79:
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47:Monoglycerides
26:
24:
14:
13:
10:
9:
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4:
3:
2:
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989:
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956:
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951:
947:
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938:
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932:Sphingolipids
929:
923:
920:
918:
915:
913:
910:
908:
905:
903:
900:
899:
897:
895:
894:Phospholipids
891:
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868:
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842:Monoglyceride
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839:
837:
835:
831:
825:
822:
820:
817:
815:
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810:
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805:
804:Palmitic acid
802:
800:
799:Myristic acid
797:
795:
792:
790:
787:
785:
784:Caprylic acid
782:
781:
779:
777:
773:
767:
764:
762:
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747:
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698:
695:
693:
689:
686:
684:
681:
679:
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674:
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669:
666:
664:
663:Saturated fat
660:
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650:
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633:
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143:triglycerides
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129:
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120:alkanoylation
117:
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109:
105:
104:triglycerides
101:
97:
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89:
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77:
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72:
68:
64:
60:
56:
52:
51:acylglycerols
48:
40:
32:
19:
973:Secosteroids
968:Sex steroids
857:Triheptanoin
852:Triglyceride
841:
819:Behenic acid
809:Stearic acid
766:Leukotrienes
756:Prostacyclin
687:
658:
578:
574:
568:
552:. Springer.
548:
541:
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477:27 September
475:. Retrieved
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461:
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344:
340:
334:
313:
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286:Triglyceride
171:diglycerides
160:
139:glycerolysis
136:
112:diglycerides
92:rapeseed oil
81:
65:linked to a
54:
50:
46:
45:
958:Cholesterol
917:Cardiolipin
877:Trilinolein
867:Tripalmitin
862:Trimyristin
847:Diglyceride
794:Lauric acid
789:Capric acid
776:Fatty acids
761:Thromboxane
738:Eicosanoids
271:Diglyceride
207:antistaling
203:confections
187:chewing gum
167:emulsifiers
163:surfactants
151:animal fats
988:Categories
872:Tristearin
834:Glycerides
659:Saturation
320:glycerides
297:References
227:Monolaurin
191:shortening
100:hydrolysis
67:fatty acid
59:glycerides
713:Trans fat
643:Types of
603:106021441
595:0260-8774
581:: 56–64.
445:0003-021X
199:margarine
183:ice cream
88:olive oil
84:seed oils
78:Synthesis
950:Steroids
940:Ceramide
882:Triolein
706:Geometry
453:84808531
410:21778222
361:12733744
265:See also
213:Examples
86:such as
63:glycerol
652:General
369:4061326
69:via an
49:(also:
999:Lipids
645:lipids
601:
593:
556:
529:
502:
451:
443:
408:
367:
359:
341:Lipids
688:Other
599:S2CID
449:S2CID
365:S2CID
310:IUPAC
281:Lipid
71:ester
591:ISSN
554:ISBN
527:ISBN
500:ISBN
479:2021
441:ISSN
406:PMID
357:PMID
157:Uses
124:fats
94:and
697:Oil
692:Fat
583:doi
579:240
433:doi
396:doi
349:doi
324:doi
322:".
149:or
134:).
114:by
106:by
102:of
53:or
990::
690::
661::
597:.
589:.
577:.
470:.
447:.
439:.
429:59
427:.
404:.
392:96
390:.
386:.
363:.
355:.
345:38
343:.
312:,
197:,
193:,
189:,
185:,
153:.
130:,
90:,
636:e
629:t
622:v
605:.
585::
562:.
535:.
508:.
481:.
455:.
435::
412:.
398::
371:.
351::
326::
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
