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Water monoglycerides

Further work in this field will involve the study of some of the intermediate chain length 1,2-diol-water, monoglyceride-water, and amine-water systems. We would like to establish all the conditions necessary for formation of the l.c. phase in these systems and to determine the factors governing its stability and final instability as the percentage of water in the system increases. [Pg.146]

We have also examined the transition temperature of monoglyceride-bile acid mixtures in equimolar proportions (Table II). In these experiments, we used all the common 5 bile acids but observed no marked difference among any of the bile acids, indicating again that the water-monoglyceride interaction is the critical variable in determining the temperature at which micellar solubility increases. [Pg.123]

Triglycerides + water <—> diglyceride + fatty acid Diglyceride + water <—> monoglyceride + fatty acid Monoglyceride + water <—> glycerol + fatty acid... [Pg.237]

Figure 8.14 Phase equilibria at 40 °C of the ternary system soybean oil/water/monoglycerides of sunflower oil (Lindstrom et al., 1981). The liquid-crystalline (LC) phases are lamellar (L-LC), cubic (C-LC) and hexagonal (H-LC). (Axes in percentages.)... Figure 8.14 Phase equilibria at 40 °C of the ternary system soybean oil/water/monoglycerides of sunflower oil (Lindstrom et al., 1981). The liquid-crystalline (LC) phases are lamellar (L-LC), cubic (C-LC) and hexagonal (H-LC). (Axes in percentages.)...
Shortening also contains pieces of fats called monoglycerides and diglycerides. These are emulsifying agents that allow water and air to be whipped into the shortening and help to thicken it and make it gel. [Pg.93]

Cherry and Crandall in 1932 (86) used olive oil as substrate with gum acacia as the emufsTfier. This method has served as the basis for a number of modifications that increased the stability of the emulsion, decreased incubation time and gave better precision. When a serum sample is incubated with a stabilized olive oil emulsion, lipase acts at the interface of substrate and water to hydrolyze olive oil into fatty acid plus diglycerides, and to a small extent to monoglycerides and glycerol. The bile salt sodium deoxycholate activates the reaction. These methods measure the liberated fatty acids by titration with a standardized NaOH solution. An indicator such as phenolphatalein, thymolphthalein or methyl red or a pH meter are used to detect the end point. [Pg.213]

Triglycerides -r water o diglyceride -i- fatty acid Diglyceride -i- water o monoglyceride -i- fatty acid Monoglyceride -r water O glycerol -r fatty acid... [Pg.542]

Blasco, L., Duracher, L., Forestier, J. P., Vian, L., and Marti-Mestres, G. (2006). Skin constituents as cosmetic ingredients. Part I A study of bio-mimetic monoglycerides behavior at the squalene-water interface by the pendant drop method in a static mode. J. Dispers. Sci. Technol. 27, 799-810. [Pg.232]

Cornec, M., Narsimhan, G. (2000). Adsorption and exchange of (3-lactoglobulin onto spread monoglyceride monolayers at the air-water interface. Fangmuir, 16, 1216-1225. [Pg.346]

Rodriguez Patino, J.M., Rodriguez Nino, M.R., Carrera, C., Cejudo, M. (2001b). Whey protein isolate-monoglyceride mixed monolayers at the air-water interface structure, morphology, and interactions. Langmuir, 17, 7545-7553. [Pg.352]

Cellulose acetate phthalate (CAP) dissolves at pH higher than 6 and is soluble in ketones, ethers, esters, and alcohols. Permeation of water vapor and gastric fluids is a concern but can be overcome by adding other materials such as shellac. Plasticizers that are used with CAP include diethyl phthalate, triacetin, tributyl citrate, and acetylated monoglyceride. [Pg.185]

Interaction with water, and dispersion into large aggregates. In samples containing appreciable sodium oleate, a turbid dispersion was present. Microscopically, this phase contained isotropic oil droplets, and the phase should represent emulsified fatty acid and monoglyceride droplets stabilized by acid soap. Unfortunately, x-ray diffraction facilities were not available to characterize this phase properly. [Pg.67]

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]

Aqueous systems of molecules as different as lecithins and monoglycerides have very similar phase diagrams (cf. Figures 3 and 5), which illustrates that lipids with similar size relations between hydrophobic and hydrophilic regions (expressed for example by the HLB value) give the same type of water interaction. If ionic groups are present, the lamellar... [Pg.55]


See other pages where Water monoglycerides is mentioned: [Pg.111]    [Pg.111]    [Pg.123]    [Pg.132]    [Pg.276]    [Pg.84]    [Pg.249]    [Pg.724]    [Pg.65]    [Pg.589]    [Pg.252]    [Pg.35]    [Pg.302]    [Pg.302]    [Pg.201]    [Pg.530]    [Pg.205]    [Pg.4]    [Pg.30]    [Pg.220]    [Pg.124]    [Pg.86]    [Pg.85]    [Pg.87]    [Pg.84]    [Pg.249]    [Pg.150]    [Pg.331]    [Pg.102]    [Pg.84]    [Pg.632]    [Pg.65]    [Pg.69]    [Pg.70]    [Pg.846]    [Pg.350]    [Pg.54]   
See also in sourсe #XX -- [ Pg.113 ]




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