from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. An ester of two fatty acids and glycerol.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. a lipid, an ester of glycerol and two fatty acids (the same or different, in the 1,2 or 1,3 positions)


from Wiktionary, Creative Commons Attribution/Share-Alike License

di- +‎ glyceride


  • The most prominent natural emulsifiers are the diglyceride phospholipids in egg yolks, the most abundant of which is lecithin it makes up about a third of the yolk lipids.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Geitel and Lewkowitsch, who have studied this question from the physical and chemical point of view respectively, are of opinion that when an oil or fat is saponified, these three reactions do actually occur side by side, the soap-pan containing at the same time unsaponified triglyceride, diglyceride, monoglyceride, glycerol and soap.

    The Handbook of Soap Manufacture

  • There are two possible forms of monoglyceride and diglyceride, according to the relative position of the acid radicle, these being termed alpha and beta respectively, and represented by the following formulæ, where R denotes the acid radicle: --

    The Handbook of Soap Manufacture

  • Marcusson doubt the validity of Lewkowitsch's conclusions, and Fanto, experimenting on the saponification of olive oil with caustic potash, is unable to detect the intermediate formation of any mono - or diglyceride, and concludes that in homogeneous solution the saponification is practically quadrimolecular.

    The Handbook of Soap Manufacture

  • Among them: cellulose gum, mono and diglyceride, sodium stearoyl lactylate and polysorbate 60.

  • Lands reasoned that if diglyceride is the sole precursor of phospholipids, these two compounds should have the same

    Journal of Biological Chemistry current issue

  • For consumers who are working toward maintaining a healthy lifestyle, diglyceride-rich cooking and salad oil is an option that can offer unique health benefits.

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  • DATEM, an acronym for diacetyl tartaric acid ester of mono / diglyceride, is commonly used by bakers to strengthen and soften dough.

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  • It’s the acidic group of the fatty acid that binds to the glycerol frame to construct a glyceride: glycerol plus one fatty acid makes a monoglyceride, glycerol plus two fatty acids makes a diglyceride, and glycerol plus three fatty acids makes a triglyceride.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Using all of the data we've generated we are now able to fairly quickly formulate a Trancendim diglyceride product to meet the needs of our customers. "

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