monoglyceride
Single-chain lipid molecule
A monoglyceride is a molecule consisting of glycerol bonded to a single fatty acid chain.
Monoglycerides occur naturally in foods and are widely used as emulsifiers in processed foods, helping oil and water mix: Monoglycerides keep peanut butter from separating.
Often paired with diglycerides on ingredient labels.
Carboxylic chain in lipids
- esterificationForming esters chemically
- hydrophobicRepels aqueous substances
- hydrophilicTending to absorb water
- phospholipidPhosphate-containing membrane lipid
glycerides · saturated · unsaturated · cell membrane · fat-soluble · acyl group · sterol · biochemistry
Fat-dissolving enzyme
- hydrolysisWater-induced bond cleavage
- absorptionProcess of taking in
- intestinalOf the gut
- fatty acidsOrganic molecules in fats
bile salts · micelle · small intestine · dietary fat · bioavailability · digestion · beta-oxidation · triglycerides
Thing ensuring steadiness
- surfactantSurface tension lowering compound
- lecithinNatural emulsifying compound
- homogenizationMaking things the same
- dispersionScattering across space
interface · emulsion · hydrophilic · lipophilic · texture · consistency · binding · viscosity
Cooking with dry heat
- shelf-lifePeriod before spoilage
- breadLeavened flour product
- margarineVegetable oil spread
- ice creamChurned frozen dairy dessert
whipped topping · peanut butter · shortening · confectionery · edible oils · processed food · preservative · anti-caking
fatty acid
Carboxylic chain in lipids
- esterificationForming esters chemically
- hydrophobicRepels aqueous substances
- hydrophilicTending to absorb water
phospholipid · glycerides · saturated · unsaturated · cell membrane · fat-soluble · acyl group · sterol · biochemistry
lipase
Fat-dissolving enzyme
- hydrolysisWater-induced bond cleavage
- absorptionProcess of taking in
- intestinalOf the gut
fatty acids · bile salts · micelle · small intestine · dietary fat · bioavailability · digestion · beta-oxidation · triglycerides
stabilizer
Thing ensuring steadiness
- surfactantSurface tension lowering compound
- lecithinNatural emulsifying compound
- homogenizationMaking things the same
dispersion · interface · emulsion · hydrophilic · lipophilic · texture · consistency · binding · viscosity · gelling
baking
Cooking with dry heat
- shelf-lifePeriod before spoilage
- breadLeavened flour product
- margarineVegetable oil spread
ice cream · whipped topping · peanut butter · shortening · confectionery · edible oils · processed food · preservative · anti-caking · spreadability