Examples of 'monoglycerides' in a sentence
Meaning of "monoglycerides"
Monoglycerides: Monoglycerides are a type of fatty acid compound commonly used as an emulsifier in food production
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- plural of monoglyceride
How to use "monoglycerides" in a sentence
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monoglycerides
Monoglycerides are produced both biologically and industrially.
Especially preferred are monoglycerides as nonionic edible surfactants.
Monoglycerides contain small amounts of trans fats.
Most preferred is diacetyl tartaric acid monoglycerides.
Monoglycerides and glycerine are undetectable in the distillate.
Solubilizing agents such as monoglycerides and diglycerides are mentioned.
Monoglycerides have one fatty acid chain.
At room temperature monoglycerides are not soluble in edible oils.
Monoglycerides showed in particular a positive effect on stack height.
Suitable examples of emulsifiers include lecithin and monoglycerides.
As known monoglycerides have hydroxyl functionality of two.
Nutritional products including monoglycerides and fatty acids.
The monoglycerides are desirably removed to make it as small as possible.
In a particular embodiment the gelator may be distilled monoglycerides.
Probably monoglycerides had formed as a result of incomplete hydrolysis.
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Partial fatty acid glycerides are monoglycerides and diglycerides.
Succinylated monoglycerides enlarge bread volume and improve elasticity.
Preferred emulsifiers are glyceryl monostearate and acetylated monoglycerides.
Monoglycerides and diacetyl tartaric esters of mono and diglycerides.
Acetoglyceride esters are used and an example is acetylated monoglycerides.
Especially preferred are monoglycerides and lecithins as nonionic edible surfactants.
Preferred emulsifiers include saturated and unsaturated monoglycerides.
Monoglycerides and polyol esters.
The lowest yields of microcapsules were obtained with monoglycerides.
Particularly preferred are the monoglycerides having a long fatty chain.
Monoglycerides are well absorbed independent of their constituent fatty acid.
Especially preferred are monoglycerides and lecithin as nonionic edible surfactants.
Hypromellose and diacetylated monoglycerides.
Examples for monoglycerides are glyceryl monolaurate and glyceryl monostearate.
Acetic acid ester of monoglycerides.
At room temperature monoglycerides are generally not soluble in the oil.
Nutritional products including a novel fat system including monoglycerides.
A mixture of distilled monoglycerides and data esters is particularly preferred.
The compositions may also comprise smaller amounts of monoglycerides.
Monoglycerides are found naturally in almost all foods in very small amounts.
Pancreatic lipase is responsible for the degradation of triglycerides to monoglycerides.
Monoglycerides are a type of glyceride.
The reaction mixture was subjected to molecular distillation to remove monoglycerides.
Triglycerides convert temporarily into monoglycerides and diglycerides during digestion.
Acetoglyceride esters may be used and an example is acetylated monoglycerides.
Saturated monoglycerides are preferred.
The glycerin to fat ratio is picked to give a maximal level of monoglycerides.
Monoglycerides may be partial saponification products of corresponding naturally occurring triglycerides.
The disclosed formulation comprises monoglycerides and fatty acids.
Saturated distilled monoglycerides are the most representative and effective dough softeners.
These show undesired spattering and comprise high amounts of monoglycerides.
Diacetylated monoglycerides are preferred.
Monoglycerides and other emulsifiers have been added to bread to improve its softness.
Most preferred is the use of monoglycerides as the nonionic edible surfactant.
Monoglycerides and diglycerides are partial esters of fatty acid esters and glycerol.
