Mono-and diglycerides 

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].

角鲨烯和单甘油酯和双甘油酯对橄榄果渣油的油炸稳定性进行了测定。精制橄榄果渣油采用降膜式短程蒸馏装置在 230℃、0.02 毫巴压力下进行蒸馏，以去除微量成分。蒸馏橄榄果渣油含有约 10，000 mg/kg 的角鲨烯和 2.5% 的甘油单酯和甘油二酯。油炸（180 °C，8 次/天，每次持续 3 分钟）过程中，除烟点和碘值外，所有部分的所有标准都增加了。在蒸馏橄榄果渣油中获得的总极性化合物最低，而聚合甘油三酯在甘油单酯和甘油二酯添加馏分中最低^[3]。

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

在体内，甘油三酯在胃肠腔中被消化。甘油三酯主要被胰脂肪酶分解，形成甘油单酯和甘油二酯。甘油单酯和甘油二酯被吸收到肠细胞中。在它们通过肠粘膜的过程中，甘油单酯和甘油二酯大部分被转化回甘油三酯。它们以精细乳剂的形式进入体内，导致乳糜和血浆呈乳白色。在某些情况下，这些脂肪颗粒可以被血液中的另一种脂肪分解酶分解。当发生这种情况时，可以证明单甘油酯和双甘油酯的形成^[1]。

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

固体

White to off-white

Room temperature in continental US; may vary elsewhere.

• [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]