Wednesday, March 14, 2012


An ester of two fatty acids and glycerol
Monoglycerides and diglycerides allow a food processor to mix oil and water in a process known as emulsification. This very useful property makes monoglycerides and diglycerides a common food additive to extend shelf life. 
Monoglycerides and diglycerides can not usually be captured naturally, but can be sourced naturally. One common production method is to heat palm oil (or another oil) to a high temperature. At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. This process is enhanced with an alkaline catalyst and eventually stopped with a phosphate salt (that must be filtered out afterward).
Monoglycerides and diglycerides can be sourced naturally, but the typical method of production is not something that ever occurs in nature.

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