Mono-and diglycerides
Mono-and diglycerides is formed by triglycerides being broken down by pancreatic lipase in the gastrointestinal lumen. Mono-and diglycerides is a food additive used as a nonionic emulsifier and mainly present in food fats[1][2].
Product Specifications
UNSPSC
12352211
Target
Biochemical Assay Reagents
Type
Reference compound
Related Pathways
Others
Applications
Neuroscience-Neuromodulation
Field of Research
Others
Assay Protocol
https://www.medchemexpress.com/mono-and-diglycerides.html
Solubility
10 mM in Ethanol
Smiles
[Mono-anddiglycerides]
References & Citations
[1]Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents. WHO FOOD ADDITIVES SERIES NO. 5.|[2]MasatoshiKako, et al. The stability of soybean oil-water emulsions containing mono- and diglycerides. Journal of Colloid and Interface Science. Volume 69, Issue 1, 15 March 1979, Pages 163-169.|[3]Sahin Ozkan K, et al. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. J Food Sci Technol. 2019 Jul;56 (7) :3449-3460.
Shipping Conditions
Room Temperature
Storage Conditions
-20°C, 3 years; 4°C, 2 years (Powder)
Scientific Category
Reference compound1
Clinical Information
No Development Reported
Available Sizes
Frequently Asked Questions
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