monoglyceride

简明释义

英[ˌmɒnəʊˈɡlɪsəˌraɪd]美[mɑːnoʊˈɡlɪsəraɪd]

n. [有化] 甘油一酸酯，单甘油酯

英英释义

单词用法

同义词

反义词

例句

1.A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.

对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。

2.They found it took eight times longer for the machine to "digest" the olive oil-monoglyceride combination compared with the olive oil alone.

他们发现，和单独的橄榄油相比，机器要花费八倍的时间来消化橄榄油和单甘油酯的混合物。

3.Ingredients: France isotonic hot spring water, hyaluronic acid, aloe vera extract, natural moisturizing factor, palmitic acid, single-monoglyceride, glycerin, Jojoba oil etc.

成分：法国等渗温泉水、透明质酸、芦荟萃取精华、天然保湿因子、棕榈酸、单甘脂、甘油、霍霍巴油等。

4.This study covered the change of the mechanical properties of the starch gel due to the addition of saccharides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.

淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。

5.The monoglyceride product has purity of higher than 90% and yield of higher than(75%).

制备的系列单脂肪酸甘油酯的质量分数均大于90%，收率都高于75%。

6.The electrical conductivity of emulsion was determined after emulsifying the same volume edible oil and re-distilled water with monoglyceride.

在单甘脂乳化作用下将其与水互溶后对其电导率进行测定，以反映金属离子含量对食用油电导率的影响。

7.Lauric acid monoglyceride is present in a number of compounds in plants, people extract the compound as a fungicide and preservative often added to food, daily necessities, or in cosmetics.

月桂酸单甘油酯是存在于一些植物中的化合物，人们提取这种化合物经常作为杀菌剂及防腐剂添加到食品、日用品或化妆品中。

8.The test results showed that the monoglyceride content was about 0.5%.

结果表明，单甘脂添加量应控制在0 .5 %左右为宜。

9.This study covered the change of the mechanical properties of the starch gel due to the addition of saccharides, inorganic salts, acids or bases and monoglyceride before the starch gel was formed.

淀粉凝胶的力学性能因糖、无机盐、酸碱、单甘酯等的加入用来改善食品风味和口感的物质而发生变化。

10.Certain margarines contain monoglycerides to maintain a smooth consistency.

某些人造黄油中含有单甘油酯以保持光滑的稠度。

11.In baking, monoglycerides help improve the texture and shelf life of bread.

在烘焙中，单甘油酯有助于改善面包的质地和保质期。

12.The cosmetic industry often includes monoglycerides in lotions for their moisturizing properties.

化妆品行业常常在乳液中添加单甘油酯以增强保湿性能。

13.The food label indicates that this product contains monoglycerides, which are used as emulsifiers.

食品标签显示该产品含有单甘油酯，用于乳化剂。

14.Some dairy products use monoglycerides to enhance creaminess.

一些乳制品使用单甘油酯来增强奶油感。

作文

In the realm of food science and nutrition, understanding various components that contribute to our dietary choices is essential. One such component is monoglyceride, which plays a significant role in the food industry. A monoglyceride (单甘油酯) is a type of glyceride that consists of a glycerol molecule bonded to a single fatty acid. This unique structure allows it to function as an emulsifier, stabilizing mixtures of oil and water, which are otherwise immiscible. Emulsifiers are crucial in creating a uniform texture in products like mayonnaise, salad dressings, and ice cream.The process of creating monoglycerides involves the hydrolysis of triglycerides, which are the most common form of fat found in our diets. During this process, one of the three fatty acids attached to the glycerol molecule is removed, resulting in a monoglyceride. This transformation is not only important for food production but also for enhancing the digestibility of fats in our bodies. When we consume foods containing monoglycerides, they can help in the absorption of fat-soluble vitamins such as A, D, E, and K.Moreover, monoglycerides are often used in baking to improve the texture and shelf life of baked goods. They can prevent staling by retaining moisture, ensuring that products remain fresh for a longer period. This property is particularly beneficial in commercial baking, where consistency and quality are paramount. Additionally, monoglycerides can enhance the volume of bread and other baked items by improving their aeration.Despite their benefits, some consumers express concern about the use of monoglycerides in food products, particularly regarding their source. While many monoglycerides are derived from vegetable oils, some may come from animal fats, raising questions about dietary restrictions and preferences. As a result, food manufacturers are increasingly transparent about their ingredient sourcing, allowing consumers to make informed decisions about the products they choose.In recent years, there has been a growing interest in plant-based and clean-label products, prompting companies to explore alternative emulsifiers. However, monoglycerides remain a popular choice due to their effectiveness and versatility. Research continues to examine the potential health impacts of consuming monoglycerides, especially in relation to their effects on cholesterol levels and overall heart health.In conclusion, monoglycerides are an integral part of modern food production, serving as emulsifiers that enhance texture, stability, and shelf life in various products. Understanding their role and function helps consumers appreciate the complexity of food science and the importance of ingredients in our diets. As we navigate the world of nutrition and food choices, being informed about components like monoglycerides empowers us to make better decisions for our health and well-being.

在食品科学和营养学的领域，理解各种成分对我们的饮食选择至关重要。其中一个成分是单甘油酯，它在食品工业中发挥着重要作用。单甘油酯（单甘油酯）是一种甘油酯，由一个甘油分子与一个脂肪酸结合而成。这种独特的结构使其能够作为乳化剂，稳定油和水的混合物，这两者本质上是不可混溶的。乳化剂在制作蛋黄酱、沙拉酱和冰淇淋等产品时至关重要。制造单甘油酯的过程涉及对三甘油酯的水解，三甘油酯是我们饮食中最常见的脂肪形式。在此过程中，附着在甘油分子上的三个脂肪酸中的一个被去除，从而形成单甘油酯。这种转变不仅对食品生产重要，而且有助于提高我们体内脂肪的消化能力。当我们摄入含有单甘油酯的食物时，它们可以帮助吸收脂溶性维生素，如A、D、E和K。此外，单甘油酯通常用于烘焙，以改善烘焙食品的质地和保质期。它们可以通过保持水分来防止变陈，确保产品在更长时间内保持新鲜。这一特性在商业烘焙中尤其有益，因为一致性和质量至关重要。此外，单甘油酯还可以通过改善面包和其他烘焙物品的通气性来增强其体积。尽管单甘油酯有其好处，但一些消费者对食品产品中使用单甘油酯表示担忧，尤其是关于其来源。虽然许多单甘油酯来自植物油，但某些可能来自动物脂肪，这引发了有关饮食限制和偏好的问题。因此，食品制造商越来越透明地披露其成分来源，使消费者能够做出明智的选择。近年来，随着对植物性和干净标签产品的兴趣日益增长，公司开始探索替代乳化剂。然而，由于其有效性和多功能性，单甘油酯仍然是一个受欢迎的选择。研究继续考察消费单甘油酯的潜在健康影响，特别是与其对胆固醇水平和整体心脏健康的影响相关。总之，单甘油酯是现代食品生产中不可或缺的一部分，作为乳化剂增强了各种产品的质地、稳定性和保质期。理解它们的作用和功能帮助消费者欣赏食品科学的复杂性以及成分在我们饮食中的重要性。在我们探索营养和食品选择的过程中，了解像单甘油酯这样的成分使我们能够为自己的健康和福祉做出更好的决定。