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The behavior of distilled monoglycerides in the presence of water

1958; Wiley; Volume: 35; Issue: 1 Linguagem: Inglês

10.1007/bf02582741

1558-9331

George Y. Brokaw, W. C. Lyman,

Enzyme Catalysis and Immobilization

Summary When concentrated monoglycerides (such as distilled products) are heated to about their melting point with water, a gel is formed. The exact temperature of gelation is dependent upon molecular weight of the fatty acid (monolaurin does not gel, but monopalmitin does) and upon the the purity of the monoglyceride. Additives can prevent gelation, with triglycerides (15% to 20% required) about twice as effective as diglycerides (30% to 40% required). Highly hydrophilic co‐emulsifiers prevent gelation, resulting in one of three types of emulsions, at least two of which are thixotropic. Water is partially soluble in monoglycerides and in monoglyceride containing blends. By this technique many water‐soluble materials can be incorporated into an oil solution.