monoglycerides
Single-chain fat molecules
Monoglycerides are molecules consisting of a glycerol backbone with one fatty acid chain attached.
They occur naturally in foods and are widely used as emulsifiers in processed foods, helping oil and water mix: Monoglycerides keep peanut butter from separating.
On ingredient labels, they often appear alongside diglycerides, which have two fatty acid chains.
Natural emulsifying compound
- stabilizerThing ensuring steadiness
- surfactantSurface tension lowering compound
- phospholipidsLipids with phosphate groups
- dispersantAgent breaking up concentrations
homogenizer · binding · micelle · wetting · adsorption · coalescence · antifoaming · interface
Organic molecules in fats
- lipidsWater-insoluble biomolecules
- esterificationForming esters chemically
- glyceridesGlycerol-fatty acid compounds
- hydrogenationBonding hydrogen to compounds
saponification · hydrolysis · saturated · unsaturated · acetylated · molecular structure · food grade
lecithin
Natural emulsifying compound
- stabilizerThing ensuring steadiness
- surfactantSurface tension lowering compound
- phospholipidsLipids with phosphate groups
dispersant · homogenizer · binding · micelle · wetting · adsorption · coalescence · antifoaming · interface · lipophilic
fatty acids
Organic molecules in fats
- lipidsWater-insoluble biomolecules
- esterificationForming esters chemically
- glyceridesGlycerol-fatty acid compounds
hydrogenation · saponification · hydrolysis · saturated · unsaturated · acetylated · molecular structure · food grade
bread
Leavened flour product
- shelf lifeUsable storage duration
- cakeFrosted baked dessert
- cookiesSmall sweet baked goods
pastry · leavening · dough · batter · muffins · tortillas · croissants · volume · freshness · gluten
creamy
Smooth and rich
- smoothWithout roughness or difficulty
- spreadableAble to be spread
- viscousThick and slow-flowing
glossy · soft · mouthfeel · consistency · richness · pliable · elastic · tender · silky · thick