diglycerides
Partial fat molecules
Diglycerides are molecules consisting of two fatty acid chains bonded to a glycerol backbone.
Along with monoglycerides, they appear on food labels as emulsifiers—additives that help oil and water mix smoothly in processed foods like peanut butter, ice cream, and baked goods.
They occur naturally in small amounts in many fats and oils.
emulsifier
Natural emulsifying compound
- stabilizerThing ensuring steadiness
- emulsionBlended immiscible liquids
- surfactantSurface tension lowering compound
- homogenizeMake uniformly consistent
texture · blend · consistency · suspension · creaminess · thickening · dispersant · binding
nutrition
Measures of food energy
- FDAU.S. health regulator
- additiveSubstance mixed in
- metabolismCellular nutrient conversion
- absorptionProcess of taking in
lecithin
Natural emulsifying compound
- stabilizerThing ensuring steadiness
- emulsionBlended immiscible liquids
- surfactantSurface tension lowering compound
homogenize · texture · blend · consistency · suspension · creaminess · thickening · dispersant · binding · viscosity
calories
Measures of food energy
- FDAU.S. health regulator
- additiveSubstance mixed in
- metabolismCellular nutrient conversion
glycerin, glycerol, triglyceride, triglycerides, monoglycerides, monoglyceride