Definitions
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Plural form of
diglyceride .
Etymologies
Sorry, no etymologies found.
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Examples
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Their ingredient lists aren't especially appealing: Liquid CoffeeMate original flavor, for contains water, corn syrup solids, partially hydrogenated soybean or cottonseed oil, sodium caseinate, dipotassium phosphate, mono- and diglycerides, sodium aluminosilicate, artificial flavor and carrageenan.
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She points to a big tub called Sweetex, which contains partially hydrogenated soybean and palm oils with mono-and diglycerides added.
Let Me Eat Cake Leslie F. Miller 2009
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She points to a big tub called Sweetex, which contains partially hydrogenated soybean and palm oils with mono-and diglycerides added.
Let Me Eat Cake Leslie F. Miller 2009
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Even diglycerides sugars composed of two other sugars, sucrose, for example must be broken down to monoglycerides before being absorbed, so I seriously doubt that complex molecules such as AGEs could be absorbed in there native state.
Low-carb diets reduce oxidative stress | The Blog of Michael R. Eades, M.D. 2008
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During the steeping, the alkalinity softens the hull and cell walls throughout, causes the storage proteins to bond to each other, and breaks apart some of the corn oil into excellent emulsifiers monoand diglycerides.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Some very useful chemical relatives of the true fats, the triglycerides, are the diglycerides and monoglycerides.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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During the steeping, the alkalinity softens the hull and cell walls throughout, causes the storage proteins to bond to each other, and breaks apart some of the corn oil into excellent emulsifiers monoand diglycerides.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Phospholipids are diglycerides, and are excellent emulsifiers, molecules that make possible a stable mixture of oil and water.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Some very useful chemical relatives of the true fats, the triglycerides, are the diglycerides and monoglycerides.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Phospholipids are diglycerides, and are excellent emulsifiers, molecules that make possible a stable mixture of oil and water.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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