Monoglycerides

Monoglycerides (pronunciation: /ˌmɒnoʊˈɡlɪsəˌraɪdz/) are a type of Lipid that are composed of a single Fatty acid molecule attached to a Glycerol molecule. They are commonly used as emulsifiers in food production.

Etymology

The term "Monoglycerides" is derived from the words "mono", meaning one, and "glyceride", which is a type of ester formed from Glycerol and fatty acids.

Function

Monoglycerides are primarily used as emulsifiers in the food industry. They help to stabilize mixtures of water and oil, preventing them from separating. They are also used in baking to improve the texture and volume of breads and cakes.

Related Terms

• Diglycerides
• Triglycerides
• Phospholipids
• Sterols

See Also

• Food additive
• Ester
• Lipid
• Fatty acid
• Glycerol

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