Glycerides (mono and di)
37 Expert Committee on Food Additives (JECFA) defines mono- and diglycerides as being made up of at least 30% ... 131 preventing either from agglomerating with like molecules. Mono- and diglycerides also increase the ... Monoglycerides exhibit stronger surface activity 137 than diglycerides due to their two free hydroxyl groups (Hasenhuettl and ...
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