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The behavior of distilled monoglycerides in the presence of water
Author(s) -
Brokaw G. Y.,
Lyman W. C.
Publication year - 1958
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02582741
Subject(s) - monoglyceride , distilled water , thixotropy , chemistry , melting point , glyceride , emulsion , chromatography , cloud point , organic chemistry , materials science , fatty acid , aqueous solution , composite material
Summary When 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.