FOOD 2010 Chapter Notes - Chapter 21: Diglyceride, Monoglyceride, Saturated Fat

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Principles of food science chapter 21: fats and oils (pg. Butter is made by churning the butterfat from milk. Margarine is made from vegetable oils that have been hydrogenated or crystallized for spreading. Some vegetable oils may be mixed with small amounts of animal fat, and like legal butter, margarine contains no less than 80% fat. In the us soybean, corn, canola, and sunflower oils are now used: stability and functionality are obtained by their modification through hydrogenation. Monoglycerides and diglycerides are used as emulsifiers in a variety of foods. Monoglyceride: a glycerol molecule with only one fatty acid attached. Diglyceride: a glycerol molecule with two fatty acids attached. Heating a mixture of triglycerides in the presence of sodium hydroxide catalyst causes some of the fatty acids to dissociate from the glycerol and react with excess glycerol in the mixture.