Mono-/diglycerides

The quaHty, ie, level of impurities, of the fats and oils used in the manufacture of soap is important in the production of commercial products. Fats and oils are isolated from various animal and vegetable sources and contain different intrinsic impurities. These impurities may include hydrolysis products of the triglyceride, eg, fatty acid and mono/diglycerides proteinaceous materials and particulate dirt, eg, bone meal and various vitamins, pigments, phosphatides, and sterols, ie, cholesterol and tocopherol as weU as less descript odor and color bodies. These impurities affect the physical properties such as odor and color of the fats and oils and can cause additional degradation of the fats and oils upon storage. For commercial soaps, it is desirable to keep these impurities at the absolute minimum for both storage stabiHty and finished product quaHty considerations. [Pg.150]

Saturated fatty acids (no double bonds), such as myristic, palmitic, and stearic, make up two-thirds of milk fatty acids. Oleic acid is the most abundant unsaturated fatty acid in milk, with one double bond. Triglycerides account for 98% of milk fat. The small amounts of mono-, diglycerides, and free fatty acids in fresh milk may be... [Pg.202]

Ionic liquid Conversion (mol%) Yield (mol%) Mono/diglyceride... [Pg.152]

Low-molecular-weight surfactants ( emulsifiers ) are important ingredients in food products. The types of surfactants most commonly studied in food colloids research are phospholipids (lecithin), mono/diglycerides (particularly glycerol monostearate), polysorbates (Tweens), sorbitan monostearate or monooleate (Spans), and sucrose esters. These small lipid-based amphiphiles can typically lower the interfacial tension to a greater extent than the macromolecular amphiphiles such as proteins and certain gums (Bos and van Vliet, 2001). [Pg.323]

Ice cream is made front skimmed milk, condensed skimmed milk or skimmed milk powder in combination, and dairy cream, butter or butter oil. In some countries vegetable fat is used to replace dairy fat. Usually, monoglycerides or mono-diglycerides are used, but other more polar emulsifiers can also be used. The emulsifier dosage is similar to that used in imitation cream. Ice cream also contains sugar and hydrocolloids, which mainly influence the freezing behaviour of the ice cream mix. [Pg.60]

Figure 8 Air bubbles in ice cream (a). Interface (arrows) between a large air bubble (A) and water phase (W) in an ice cream sample without emulsifier. There is very little adsorption of fat globules to the air-water interface, which is stabilized by a thin protein film only, (b) Corresponding structures in an ice cream with emulsifier (saturated mono-diglycerides). Fat globules interact strongly with the air-water interface. Reprinted from reference 23, p 242, courtesy of Marcel Dekker Inc.

Figure 10 Protein desorption from fulsifier (saturated mono-diglyceride), cream mix with (+E) and without (-E) e,n...

Monoglycerides and mono-diglycerides have low HLB values and cannot form micelles. They build up a multi-layer at the surface, resulting in a constantly decreasing surface tension as their concentration increases. However, in systems with proteins such as fat-free ice cream mixes, these emulsifiers behave as if they have a CMC. A possible explanation for this observation is that the unbound emulsifier in the fat-free mix is in equilibrium with the protein-bound emulsifier. Above a certain concentration of emulsifier in the mix, any surplus of emulsifier will adhere to the protein in the water phase after the surface has been saturated. The unadsorbed emulsifier is seen as very small crystals less than 200 nm by electron microscopy analysis4. ... [Pg.81]

SGC Ethanol, polyoxyl 35 castor oil, propylene glycol, mono-/diglycerides of caprylic/capric acid PDR... [Pg.234]

Lactated Mono-Diglycerides Lactic and Fatty Acid Esters of Glycerol... [Pg.203]

Sari, P. Razzak, M. Tucker, I.G. Isotropic medium chain mono-diglyceride/oil/water formulations for solubilization of lipophilic and hydrophihc drugs. International Journal of Pharmaceutics 2004, 270, 287-296. [Pg.3366]

Lecithin fluid, Myverol mono/diglycerides, monoglycerides distilled from sunflower. [Pg.149]

Fats/oils Transesterification hydrolysis Cocoa butter, margarine fatty acids, mono diglycerides... [Pg.340]

Medium chain mono-diglycerides Dutasteride/Avodart ... [Pg.265]

Medium chain mono- diglycerides/Q -tocopherol Saquinavir/For tovase ... [Pg.265]

Quatenary Ethanol/PG/Cremophor EL/ Medium chain mono-diglycerides Rapseed oil/Hydrogenated soybean oil/Partially hydrogenated plant oils/PG Tipranavir/Aptivus Clofazimine/Lamprene Capsules 100 mg... [Pg.266]

Medium chain mono-diglycerides Water with 40% hydr oxypr opyl- (3 -cyclodextrin Water with 23% ethanol Sustiva 30 mg/mL Oral Solution (Efavirenz) Sporanox Oral Solution (Itraconazole) Donnatal Elixir (Phenobarbital)... [Pg.267]

Crodascoop. [Croda Food Prods. Ltd.] Mono/diglycerides of fatty acids emulsifier, stabdizer for soft ice cream. [Pg.89]

Second, the fat inside the droplets begins to crystallize. Crystallization is slow because nucleation must occur inside each individual droplet. Crystalline mono-/diglycerides and high melting point... [Pg.66]

The nature of the emulsifier affects partial coalescence. The hydrocarbon tail of mono-/diglycerides can be either saturated e.g. glycerol monostearate) or unsaturated e.g. glycerol monooleate). Unsaturated emulsifiers produce greater partial coalescence because they displace more protein from the fat droplet surface and so the interface is weaker. [Pg.148]

Synonyms nitrocellulose-alkyd lacquers nitrocellulose vinyl resins acrylic resins Lactated Mono-Diglycerides... [Pg.185]

Chem. Descrip. Lecithin, ethoxylated mono-diglycerides, propylene glycol... [Pg.180]

Chem. Descrip. Self-emulsifying mono/diglyceride derived from edible oils... [Pg.435]

Chem. Descrip. Lactic acid ester of mono-diglyceride from edible refined hydrogenated vegetable fat... [Pg.468]

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