Monoglycerides

A Monoglyceride is a glyceride in which each glycerol molecule has formed an esterbond with exactly one fatty acid molecule. The more formally correct terms in modern convention are acylglycerol and monoacylglycerol.

Contents

• Uses
• Benefits
• Cautions
• Interactions
• Other names
• References

Uses

The commercial raw materials for the production of monoacylglycerols may be either vegetable or animal fats and oils. Bulk animal sources typically are cattle or hogs, but any economically available triacylglycerols with acceptable fatty-acid composition may be used as preferred. Monoacylglycerols also may be made synthetically. They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections. In bakery products, monoglycerides are useful in improving loaf volume and texture, and as antistaling agents

Benefits

A monoglyceride as a food additive is both an emulsifier and a binder, meaning that it helps to combine fatty liquids like oils with water-based liquids as well as prevent the two from separating. An example can be seen in peanut butter. Natural peanut butter, which is made using only peanuts and sometimes salt, separates as the oil rises to the top. Processed peanut butter has an even consistency thanks to the addition of these molecules.Similarly, they can act as a thickener in baked goods. When added to bread, monoglycerides help to increase the mass, resulting in a larger loaf. They also affect the texture of baked goods, making them not denser but lighter, softer, and fluffier. In addition, they are an important component of chewing gum. Not only do they lend a softer texture to the gum base, but they are the ingredient that delays the loss of flavor from the gum, making it possible to chew longer.

Cautions

Many different chemicals may be used in the process of manufacturing mono- and diglycerides that are still present in the final product. Among the most prevalent of these is hardened palm oil, or palm oil exposed to hydrogen and high temperatures, a process that forms trans fats. Other possible compounds added in the making of mono- and diglycerides include nickel, tartaric acid, synthetic lactic acid, ricinus fatty acids and sodium hydroxide, each of which may pose health risks of its own. Unfortunately, insufficient study has been done on the potential health dangers of these compounds.

Interactions

None are recorded.

Other names

n/a

References

Source: Wikipedia, https://en.wikipedia.org/wiki/Monoglyceride

LiveStrong, http://www.livestrong.com/article/445850-what-is-bad-about-mono-diglycerides/

WiseGeek, http://www.wisegeek.org/what-is-a-monoglyceride.htm