Transcription of Glycerides (mono and di)
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Glycerides (mono and di)
Glycerides (mono and di) Handling/Processing _____ January 27, 2015 Technical Evaluation Report Page 1 of 14 Compiled by OMRI for the USDA National Organic Program 1 Identification of Substance 2 Chemical Names: 3 Monoglycerides and diglycerides; 4 monoacylglycerol (MAG) and diacylglycerol 5 (DAG); mono- and diglycerides of fatty acids 6 7 Other Name: 8 Fatty acids, edible, mono- and diglycerides; 9 Mixed mono- and diglycerides; Mono- and 10 diglycerides of edible fat-forming acids; Mono- 11 and diglycerides of edible fats and oils; Mono- 12 and diglycerides of edible fatty acids; Mono- and 13 diglycerides of fat-forming fatty acids; 14 Glyceryl mono and di-esters; glycerol 15 monostearate, glyceryl distearate; glyceryl 16 monopalmitate, glyceryl monooleate, etc; 17 monostearin, monopalmitin, monooliein.
The Joint FAO/WHO 37 Expert Committee on Food Additives (JECFA) defines mono- and diglycerides as being made up of at least 30% 38 alpha-monoglycerides, along with diglycerides and minor amounts of triglycerides, and may also contain other
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