SummaryWhen concentrated monoglycerides (such as distilled products) are heated to about their melting point with water, a gel is formed. The exact temperature of gelation is dependent upon molecular weight of the fatty acid (monolaurin does not gel, but monopalmitin does) and upon the the purity of the monoglyceride.Additives can prevent gelation, with triglycerides (15% to 20% required) about twice as effective as diglycerides (30% to 40% required). Highly hydrophilic co‐emulsifiers prevent gelation, resulting in one of three types of emulsions, at least two of which are thixotropic.Water is partially soluble in monoglycerides and in monoglyceride containing blends. By this technique many water‐soluble materials can be incorporated into an oil solution.
Summary
Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content.
2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids.
At least for cake baking utility, 2‐monoglycerides appear to be equivalent to 1‐monoglycerides.
An analysis for total monoglyceride content is proposed. It incorporates perchloric acid isomerization directly into the usual periodic acid analusis.
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