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The β‐monoester content of commercial monoglycerides after prolonged storage
Author(s) -
Hartman L.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110404
Subject(s) - monoglyceride , chemistry , chromatography , food science , organic chemistry , fatty acid
The technique of determining ‘total’ and β‐monoglycerides by isomerisation with perchloric acid has been re‐examined and slightly modified to improve the reproducibility of results. The content of β‐monoglycerides in commercial monoglyceride preparations stored for 1 1/2–5 years has been found to be in the range of 5–9% of the total monoglycerides. This is contrary to a recent report that β‐monoglycerides are present in freshly prepared products only and disappear on prolonged storage.