Monoglycerides can form diglycerides and triglycerides, but they are Diglycerides are readily converted inĪppropriate tissues either to triglycerides or to mono-glycerides. Transesterification and isomerizatlon can occur underīiological conditions. It is not certain what part this enzyme plays in normal fat Occurs, the formation of mono- and diglycerides can be demonstrated. Under certain circumstances, these fat particles can be brokenĭown by another fat-splitting enzyme in the blood-stream. These pass into the body as a fine emulsionĪnd give rise to the milky appearance of the chyle and the blood
Their passage through the intestinal mucosa they are largely convertedīack into triglycerides. Mono- and diglycerides are absorbed into the intestinal cells. Removes fatty acids from the 1 and 3 positions preferentially, so thatġ,2-diglycerides and 2-monoglycerides are the immediate products. Lipase with the formation of mono- and diglycerides. They are broken down mainly by pancreatic In the body, the triglycerides undergo digestion in the Technological purposes, they will always be present in the food asĬonsumed (National Academy of Sciences, 1960). Therefore, apart from any addition of these substances to food for Glycerides may be formed during the preparation of certain foods. There is some evidence also that further amounts of these partial The amount present is commonly in the region of 1%. Have been shown to contain small amounts of diglycerides and The previously published monograph has been expanded and is reproducedįood fats are in the main triglycerides. Since the previous evaluation, additional data have becomeĪvailable and are summarized and discussed in the following monograph. These substances have been evaluated for acceptable daily intakeīy the Joint FAO/WHO Expert Committee on Food Additives (See Annex 1, 539 įAO Nutrition Meetings Report Series, 1974, No. Were prepared by the Joint FAO/WHO ExpertĬommittee on Food Additives which met in Geneva,ġ Seventeenth Report of the Joint FAO/WHO Expert Committee onįood Additives, Wld Hlth Org. The evaluations contained in this publication
MONO AND DIGLYCERIDES SERIES
Mono- and diglycerides (WHO Food Additives Series 5) Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents WHO FOOD ADDITIVES SERIES NO.
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