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Cat. No.: HY-135297

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Mono-and diglycerides

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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.

Nos produits utilisent uniquement pour la recherche. Nous ne vendons pas aux patients.

Pureté: 97.50%

Stockage:

Powder -20°C, 3 years , 4°C, 2 years ; In solvent -80°C, 6 months , -20°C, 1 month

Mono-and diglycerides Chemical Structure

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Use of MCE Products

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Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Activité biologique
- Description
- In Vitro
- In Vivo
Chemical Information
Pureté et documentation
Références
Calculators
Help & FAQs
Classifications
Bioz

Activité biologique

Description

In Vitro

Squalene and Mono-and diglycerides on the frying stability of olive pomace oil is determined. Refined olive pomace oil is distilled using a falling film type short-path distillation unit at 230°C under a pressure of 0.02 mbar to remove minor components. Distilled olive pomace oil is introduced with approximately 10,000 mg/kg of squalene and 2.5% of Mono-and diglycerides. Fryings are performed 8 times/day at 180 °C for 3 min. All criteria except smoke point and iodine value increased in all fractions during fryings. The lowest total polar compound is obtained in distilled olive pomace oil while polymerized triglycerides is the lowest in the Mono-and diglycerides added fraction^[3].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

In Vivo

In the body, the triglycerides undergo digestion in the gastrointestinal lumen. Triglycerides are broken down mainly by pancreatic lipase with the formation of Mono-and diglycerides. Mono-and diglycerides are absorbed into the intestinal cells. In their passage through the intestinal mucosa Mono-and diglycerides are largely converted back into triglycerides. These pass into the body as a fine emulsion and give rise to the milky appearance of the chyle and the blood plasma. Under certain circumstances, these fat particles can be broken down by another fat-splitting enzyme in the blood-stream. When this occurs, the formation of Mono-and diglycerides can be demonstrated^[1].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

Chemical Information

Appearance Solid
Color White to off-white
SMILES

[Mono-and diglycerides]
Livraison

Room temperature in continental US; may vary elsewhere.

Stockage

Powder	-20°C	3 years
	4°C	2 years
In solvent	-80°C	6 months
	-20°C	1 month

Pureté et documentation

Select Batch:

Pureté: 99.98%

Assay: 99.98%

ee.: 99.98%

Fiche technique (269 KB)
SDS (251 KB)
- English - EN (251 KB)
- Français - FR (251 KB)
- Deutsch - DE (251 KB)
- Norwegian - NO (251 KB)
- Español - ES (251 KB)
- Swedish - SV (251 KB)
- Italian - IT (251 KB)
- Korean - KR (251 KB)
- Portuguese - PT (251 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Instruction de manipulation (2659 KB)

Références

[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. [Content Brief]

Calculators

Calculateur de molarité

Mass (g) = Concentration (mol/L) × Volume (L) × Molecular Weight (g/mol)

Mass Mass

Concentration Concentration

Volume Volume

Molecular Weight Molecular Weight

Calculateur de dilution

Concentration _(start) × Volume _(start) = Concentration _(final) × Volume _(final)

Concentration _(start) Concentration _(start)

Volume _(start) Volume _(start)

Concentration _(final) Concentration _(final)

Volume _(final) Volume _(final)

Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

Keywords

100 mg

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