monoglyceride

Optimization of safflower oil fatty acid monoglyceride syn - thesis using central composite design

中心组合设计优化红花油脂肪酸单甘酯的合成条件

Effect factors of safflower oil fatty acid monoglyceride synthesized

陕北石油秩序影响红花油脂肪酸单甘酯合成的因素

The preparation of fatty acid monoglyceride with high purity

高纯度单脂肪酸甘油酯的制备

α - monoglyceride gel and its use in baking industry

α晶型甘油一酸酯凝胶在焙烤食品中的应用

A Study of the Preservation Efficiency of Monoglyceride

单不饱和脂肪酸甘油酯制剂的保鲜效能研究

Effect of Temperature on Monoglyceride Synthesis

温度对单甘酯的合成起关键作用

Research on the application of the unsaturated monoglyceride derivatives in sweet orange emulsion essence

不饱和单甘酯衍生物在甜橙乳化香精中的应用

Stabilizing Mechanism of Monoglyceride to Milk System

单甘酯对牛乳体系稳定性影响机理的研究

Effect of monoglyceride on Quality of Potato Granules

单甘脂对马铃薯全粉品质的影响

Progress on synthesis of fatty acid monoglyceride

合成单脂肪酸甘油酯的进展

Several methods for preparing fatty acid monoglyceride and for purifying crude monoglyceride products were reviewed .

介绍并评述了单脂肪酸甘油酯的各种制备方法以及提纯方法。

Synthesis of Monoglyceride by Lipase-catalyzed Hydrolysis of Palm Oil in Reverse Micelles

反胶团体系脂肪酶催化棕榈油水解合成单甘酯

A technological process of preparing monoglyceride from palm fat catalyzed by lipase has been established .

该项目建立了一条脂肪酶催化棕榈油甘油解制备单甘酯的工艺路线。

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%。

Now , the main method of monoglyceride production is chemical method with big energy consumption , easy degradation of product and difficult of separation .

目前，单甘油酯主要采用化学法生产，能耗大、反应产物易降解、分离提纯困难。

The synthesis of monoglyceride citrates catalyzed by lipase in organic medium was investigated .

以脂肪酶为催化剂，在有机介质中合成柠檬酸甘油酯。

Application of monoglyceride food emulsifying

单甘酯食品乳化剂的应用

The surface-active components of the culture broth were mainly glycolipids and monoglyceride .

主要是糖脂化合物及甘油单脂。

The compounding , thd application and the efficiency of the chemical preservation which monoglyceride is used as a main composition are discussed .

本文论述了以单不饱和脂肪酸甘油酯为主剂的保鲜液的配制、保鲜应用及保鲜效能，并对其保鲜机理作了初步探索。

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。

The reflux reaction time was 3h The fatty monoglyceride mass fraction could come up to 38 % ~ 40 % under the optimal reaction conditions ;

在最佳反应条件下，改性鱼油混合物中单甘酯的质量分数可达38%～40%；

This article also studies the impacts of acid , alkali , sugar , salt , borax , alum and monoglyceride on starch viscosity .

本文还测定了酸碱、糖盐、硼砂、明矾和单甘酯等组分对淀粉粘度的影响。

The emulsibility , emulsifying stability , and holding oiliness of the ester were also studied and compared with those of monoglyceride .

用分子蒸馏单甘酯作对照，对制备的麦芽糖乳酸酯的乳化性、乳化稳定性、持油性进行了测定。

The DHA glyceride containing triglyceride , diglyceride and monoglyceride was identified by IR spectrum combining with separation of HPLC .

DHA甘油酯产品经高效液相色谱分离、红外光谱分析确证为甘油酯混合物，包括单甘油酯（MG），二甘油酯（DG）和三甘油酯（TG）3种形态。

The safflower oil derived multi-unsaturated fatty acid monoglyceride was synthesized from net glycerin and virgin safflower oil catalyzed by inorganic bases .

本文以新鲜的红花油和纯甘油为原料，在无机碱催化剂的作用下，合成红花油衍生多元不饱和脂肪酸单甘酯。

This paper provides the mechanisms and research progress of food additives , such as monoglyceride fat , transglutaminase , gluten , gum Artemisia , potato starch .

综述了食品添加剂单甘脂、谷氨酰胺转胺酶、谷朊粉、沙蒿胶、马铃薯淀粉的作用机理及国内外研究进展情况。

The optimum components of stabilized reagent are : xanthic 1.5 % , CMC-Na 0.5 % , monoglyceride 1.0 % .

最佳稳定剂配方为：黄原胶1.5%、CMC-Na0.5%、单甘酯1.0%。

A naturally occuring glyceride of oleic acid that is found in fats and oils . Lipase Catalyzed Synthesis of Monoglyceride Citrates in Organic Medium

天然形成的油酸甘油酯，见于脂肪和油脂中。有机相脂肪酶催化合成柠檬酸甘油酯

Used as emulsifier , stabilizer and fine protein resource , cooperated with sodium alginate and monoglyceride , sodium caseinate can keep the product stable without oil separation within 24h .

将其作为乳化稳定剂和优良蛋白源，配合以海藻酸钠和单甘酯，可使制品冲调后24h无油层析出。

This paper studies the influence of different hydrophilic materials including citric-acid , tartaric-acid , sodium lactate and monoglyceride on Aw of carrot low-sugar preserved fruit .

研究不同亲水性物质柠檬酸、酒石酸、乳酸钠和单甘酯对低糖胡萝卜脯水分活度（Aw）的影响。