Difference between revisions of "Diglycerides, Monoglycerides"
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| − | '''Diglycerides''' and ''' | + | '''Diglycerides''' and '''Monoglycerides''' are emulsifying agents for rendered insoluble [[fat]]ty [[acid]]s. |
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| + | A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. | ||
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| + | A diglyceride, or a diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. | ||
==References== | ==References== | ||
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | [http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index] | ||
| − | [[Category:Food]] | + | [[Category:Food and Drink]] |
Latest revision as of 19:16, July 3, 2011
Diglycerides and Monoglycerides are emulsifying agents for rendered insoluble fatty acids.
A monoglyceride, more correctly known as a monoacylglycerol, is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage.
A diglyceride, or a diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.