| The individual monoglycerides are identified from their retention times and by comparison with those obtained for standard monoglyceride mixtures under the same conditions. |
| Many bakers use chemical emulsifiers, such as monoglycerides, to postpone the hardening of the bread. |
| The Delegation noted that currently products containing diglycerides were approved for marketing and suggested as an alternative that the text refer to di-and tri-glycerides, since monoglycerides were not currently used. |
| The monoglycerides that result from these splitting processes combine into a complex called a micelle. |
| It has a double layer of lipid that is easily penetrated by the fatty acids and monoglycerides that are soluble in lipids. |
| May contain wheat gluten, vinegar, monoglycerides, sorbic acid and potassium sorbate. |
