Glyserider

Glyserider, known in English as glycerides, are esters derived from glycerol and fatty acids. They exist in three main forms—monoglycerides, diglycerides, and triglycerides (also called triacylglycerides)—depending on how many fatty acid chains are attached to the glycerol backbone. Glyserider are the principal constituents of fats and oils in plants and animals and play a central role as a storage form of energy in many organisms.

Structure and classification are defined by the degree of acylation. Glycerol has three hydroxyl groups; each can be esterified with a fatty acid. Monoacylglycerides contain one fatty acid, diglycerides contain two, and triglycerides contain all three. The fatty acids vary in chain length and degree of saturation, influencing physical properties such as melting point and rigidity. Saturated fatty acids generally raise melting points, while unsaturated fatty acids lower them and can introduce kinks that affect packing.

Biological occurrence and metabolism: glyserider are stored in adipose tissue as triglycerides, providing long-term energy reserves. During digestion, pancreatic lipases hydrolyze triglycerides to free fatty acids and monoacylglycerols, which are absorbed and reassembled into triglycerides in the intestinal cells for transport in lipoproteins.

Physical and industrial properties: triglycerides are hydrophobic and insoluble in water. They can be hydrolyzed (saponified) with bases to yield glycerol and fatty acid salts, or undergo transesterification for biodiesel production. Monoglycerides and diglycerides act as emulsifiers in various food and cosmetic formulations.

Uses and safety: glyserider are widespread in foods as fats and oils, in which they contribute flavor, texture, and energy. They are also used industrially in lubricants, cosmetics, and as emulsifiers. When sourced and processed properly, glyserider are considered safe components of foods and products.