Monoglyceride example sentences

"Monoglyceride" Example Sentences

1. Monoglyceride is an important component of human milk fat.
2. Monoglyceride is a major constituent of dietary fat.
3. Monoglyceride can be used as a food additive or emulsifier.
4. Monoglyceride is a type of lipid molecule.
5. Monoglyceride is formed when glycerol combines with a fatty acid.
6. Monoglyceride is a lipophilic molecule, meaning it is soluble in fats and oils.
7. Monoglyceride can be used to improve the texture and shelf life of food products.
8. Monoglyceride is a natural emulsifier that can help keep ingredients from separating.
9. Monoglyceride is a type of fat molecule that is produced when a glycerol molecule combines with a fatty acid.
10. Monoglyceride is a common component of dietary fats and oils.
11. Monoglyceride is a type of fat molecule that is found naturally in many foods.
12. Monoglyceride is a naturally occurring form of fat found in many food products.
13. Monoglyceride is a type of fat molecule that is found in many foods, including dairy products, eggs, and some vegetable oils.
14. Monoglyceride is a common component of dietary fats and oils, and it is used as an emulsifier in many food products.
15. Monoglyceride is a type of fat molecule that is produced when a glycerol molecule combines with a fatty acid, and it is used as an emulsifier in many food products.
16. Monoglyceride is a type of fat molecule that is found in many foods, including dairy products, eggs, and some vegetable oils, and it is used as an emulsifier in many food products.
17. Monoglyceride is a natural emulsifier that helps keep ingredients from separating and can improve the texture and shelf life of food products.
18. Monoglyceride is a type of lipid molecule that is found in many foods, including dairy products, eggs, and some vegetable oils, and it is used as an emulsifier in many food products.
19. Monoglyceride is a type of fat molecule that is produced when a glycerol molecule combines with a fatty acid, and it can be used as an emulsifier in many food products.
20. Monoglyceride is an important component of human milk fat, and it is also used as an emulsifier in many food products.

Common Phases

Monoglyceride synthesis; Monoglyceride hydrolysis; Monoglyceride oxidation; Monoglyceride esterification; Monoglyceride glycosidation; Monoglyceride phosphorylation; Monoglyceride transesterification; Monoglyceride cyclization.