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Diglyceride
A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Two possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols. DAGs can act as surfactants and are commonly used as emulsifiers in processed foods. DAG-enriched oil (particularly 1,3-DAG) has been investigated extensively as a fat substitute due to its ability to suppress the accumulation of body fat; with total annual sales of approximately USD 200 million in Japan since its introduction in the late 1990s till 2009. Production Diglycerides are a minor component of many seed oils and are normally present at ~1–6%; or in the case of cottonseed oil as much as 10%. Industrial production is primarily achieved by a glycerolysis reaction between triglycerides and glycerol. The raw materials for this may be either vegetable oils or animal fats. Food additive Diglycerides, generally in a mix with monoglycerides (E471), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E471
Mono- and diglycerides of fatty acids ( E471) refers to a naturally occurring class of food additive composed of diglycerides and monoglycerides which is used as an emulsifier. It is also used as a fruit coating agent. This mixture is also sometimes referred to as partial glycerides. Synthesis Monoglycerides and diglycerides are both naturally present in various seed oils, however their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol. The raw materials of this may be either vegetable or animal fats and oils. Concerns for vegan, vegetarian and religious diets E471 is mainly produced from vegetable oils (such as soybean), although animal fats are sometimes used and cannot be completely excluded as being present in the product. The fatty acids from each source are chemically identical. The Vegan Society, which discourages eating animal-based foods, flags E471 as potentially anima ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monoglyceride
Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol. Synthesis Monoglycerides are produced both biologically and industrially. They are naturally present at very low levels (0.1-0.2%) in some seed oils such as olive oil, rapeseed oil and cottonseed oil. They are biosynthesized by the enzymatic hydrolysis of triglycerides by lipoprotein lipase and the enzymatic hydrolysis of diglycerides by diacylglycerol lipase; or as an intermediate in the alkanoylation of glycerol to form fats. Several monoglycerides are pharmacologically active (e.g. 2-oleoylglycerol, 2-arachidonoylglycerol). Industrial p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phospholipase C
Phospholipase C (PLC) is a class of membrane-associated enzymes that cleave phospholipids just before the phosphate group (see figure). It is most commonly taken to be synonymous with the human forms of this enzyme, which play an important role in eukaryotic cell physiology, in particular signal transduction pathways. Phospholipase C's role in signal transduction is its cleavage of phosphatidylinositol 4,5-bisphosphate (PIP2) into diacyl glycerol (DAG) and inositol 1,4,5-trisphosphate (IP3), which serve as second messengers. Activators of each PLC vary, but typically include heterotrimeric G protein subunits, protein tyrosine kinases, small G proteins, Ca2+, and phospholipids. There are thirteen kinds of mammalian phospholipase C that are classified into six isotypes (β, γ, δ, ε, ζ, η) according to structure. Each PLC has unique and overlapping controls over expression and subcellular distribution. Variants Mammalian variants The extensive number of functions exerte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Triglycerides
A triglyceride (TG, triacylglycerol, TAG, or triacylglyceride) is an ester derived from glycerol and three fatty acids (from ''tri-'' and ''glyceride''). Triglycerides are the main constituents of body fat in humans and other vertebrates, as well as vegetable fat. They are also present in the blood to enable the bidirectional transference of adipose fat and blood glucose from the liver, and are a major component of human skin oils. Many types of triglycerides exist. One specific classification focuses on saturated and unsaturated types. Saturated fats have ''no'' C=C groups; unsaturated fats feature one or more C=C groups. Unsaturated fats tend to have a lower melting point than saturated analogues; as a result, they are often liquid at room temperature. Chemical structure Triglycerides are tri-esters consisting of a glycerol bound to three fatty acid molecules. Alcohols have a hydroxyl (HO–) group. Organic acids have a carboxyl (–COOH) group. Alcohols and organic a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diacylglycerol Oil
Diacylglycerol oil (DAG oil) is a cooking oil in which the ratio of triglycerides, also known as Triacylglycerols (TAGs), to diacylglycerols (DAGs) is shifted to contain mostly DAG, unlike conventional cooking oils, which are rich in TAGs. Vegetable DAG oil, for example, contains 80% DAG and is used as a 1:1 replacement for liquid vegetable oils in all applications. How it works DAGs and TAGs are natural components in all vegetable oils. Through an enzymatic process, the DAG content of a combination of soy and canola oils is significantly increased. Unlike TAG, which is stored as body fat, DAG is immediately burned as energy. With DAG-rich oil containing more than 80% DAG, less of the oil is stored as body fat than with traditional oils, which are rich in TAG. Excess calories consumed by the body are converted into fat and stored, regardless if it is consumed as DAG or TAG. Study According to a 2007 Study Diacylglycerol (DAG) oil is Present with vegetable oil, However, a R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pringles
Pringles is an American brand of stackable potato-based crisps. Originally sold by Procter & Gamble (P&G) in 1968 and marketed as "Pringle's Newfangled Potato Chips", the brand was sold in 2012 to the current owner, Kellogg's. As of 2011, Pringles were sold in more than 140 countries. In 2012, Pringles were the fourth most popular snack brand after Lay's, Doritos and Cheetos (all manufactured by Frito-Lay), with 2.2% market share globally. History In 1956, Procter & Gamble assigned a task to chemist Fredric J. Baur (1918-2008): to develop a new kind of potato chips to address consumer complaints about broken, greasy, and stale chips, as well as air in the bags. Baur spent 2 years developing saddle-shaped chips from fried dough, and selected a tubular can as the chips' container. The saddle-shape of Pringles chips is mathematically known as a hyperbolic paraboloid. However, Baur could not figure out how to make the chips palatable, and was pulled off the task to work on anot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewing Gum
Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its texture is reminiscent of rubber because of the physical-chemical properties of its polymer, plasticizer, and resin components, which contribute to its elastic-plastic, sticky, chewy characteristics. History The cultural tradition of chewing gum seems to have developed through a convergent evolution process, as traces of this habit have arisen separately in many early civilizations. Each early precursor to chewing gum was derived from natural growths local to the region and was chewed purely out of the instinctual desire to masticate. Early chewers did not necessarily desire to derive nutritional benefits from their chewable substances but at times sought taste stimuli and teeth cleaning or breath-freshening capabilities. Chewing gum in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shortening
Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Although butter is solid at room temperature and is frequently used in making pastry, the term ''shortening'' seldom refers to butter. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. In the earlier centuries, lard was the primary ingredient used to shorten dough. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it has short fibers. Solid fat prevents cross-linkage between gluten molecules. This cross-linking would give dough elasticity, so it could be stretched into longer pieces. In pastries such as cake, which should not be elastic, shortening is used to produce the desired texture. History and market Originally shortening was synonymous with lard, but with the invention of margarine from beef tallow by French chemist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Margarine
Margarine (, also , ) is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named ''oleomargarine'' from Latin for ''oleum'' (olive oil) and Greek ''margarite'' ("pearl", indicating luster). The name was later shortened to ''margarine''. Margarine consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase in a stable solid form. While butter is made by concentrating the butterfat of milk through agitation, modern margarine is made through a more intensive processing of refined vegetable oil and water. Per federal regulation, margarine must have a minimum fat content of 80 percent (with a maximum of 16% water) to be labeled as such in the United States, although the term is used informally to describe vegetable-oil-based spreads with lower fat content. In Br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second Messenger
Second messengers are intracellular signaling molecules released by the cell in response to exposure to extracellular signaling molecules—the first messengers. (Intercellular signals, a non-local form or cell signaling, encompassing both first messengers and second messengers, are classified as autocrine, juxtacrine, paracrine, and endocrine depending on the range of the signal.) Second messengers trigger physiological changes at cellular level such as proliferation, differentiation, migration, survival, apoptosis and depolarization. They are one of the triggers of intracellular signal transduction cascades. Examples of second messenger molecules include cyclic AMP, cyclic GMP, inositol triphosphate, diacylglycerol, and calcium. First messengers are extracellular factors, often hormones or neurotransmitters, such as epinephrine, growth hormone, and serotonin. Because peptide hormones and neurotransmitters typically are biochemically hydrophilic molecules, these first mess ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
PIP2 Cleavage To IP3 And DAG
Pip, PIP, Pips, PIPS, and ''similar'', may refer to: Common meanings * Pip, colloquial name for the star(s) worn on military uniform as part of rank badge, as in the British Army officer rank insignia or with many Commonwealth police agencies * The seed of some fruits * Pip (counting), a small but easily countable item, such as the dots on dice or symbols on playing cards ** Pip (dominoes), a dot on a domino tile Arts, entertainment and media * "Pip" (''South Park''), a 2000 episode of ''South Park'' * The Pips, the backup singers in the musical group Gladys Knight & the Pips * Providence Initiative for Psychogeographic Studies, an art group * PiP Animation Services, a Canadian animation studio * The Pip, the nickname of a clandestine radio station of Russian origin * BBC Pips or ''The Pips'', a timing signal broadcast by the BBC Finance and management * Percentage in point, a currency exchange rate fluctuation * Performance improvement plan, a management technique * Personal I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more malleable as its temperature increases. The meaning of the name "ice cream" varies from one country to another. In some countries, such as the United States, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
