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Mono-and diglycerides 

Cat. No.: HY-135297
Handling Instructions

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.

For research use only. We do not sell to patients.

Mono-and diglycerides Chemical Structure

Mono-and diglycerides Chemical Structure

Size Price Stock Quantity
100 mg USD 50 In-stock
Estimated Time of Arrival: December 31
250 mg USD 100 In-stock
Estimated Time of Arrival: December 31
500 mg USD 170 In-stock
Estimated Time of Arrival: December 31
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5 g   Get quote  

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Description

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].

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℃ 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].

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].

SMILES

[Mono-and diglycerides]

Shipping

Room temperature in continental US; may vary elsewhere.

Storage
Pure form -20°C 3 years
  4°C 2 years
In solvent -80°C 6 months
  -20°C 1 month
References
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Keywords:

Mono-and diglyceridesOthersTriglyceridespancreaticlipasenonionicemulsifierfoodadditiveInhibitorinhibitorinhibit

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Product name:
Mono-and diglycerides
Cat. No.:
HY-135297
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