glütseriidit

Glütseriidit is the Estonian term for glycerides. Glycerides are esters formed from glycerol and one, two, or three fatty acids. When glycerol reacts with a single fatty acid, it forms a monoglyceride. Reaction with two fatty acids results in a diglyceride, and reaction with three fatty acids produces a triglyceride. These compounds are fundamental components of fats and oils.

Triglycerides are the most common type of glyceride and constitute the primary form of stored energy in animals and plants. They are formed by the esterification of glycerol with three fatty acids. The properties of a triglyceride, such as its melting point, are determined by the type of fatty acids attached. Saturated fatty acids lead to more solid fats, while unsaturated fatty acids result in more liquid oils.

Monoglycerides and diglycerides are also present in biological systems, though typically in lower concentrations than triglycerides. They play roles in cell membrane structure and can act as emulsifiers, helping to mix substances that would otherwise separate, like oil and water. In food science and industry, glycerides are widely used as emulsifiers, lubricants, and ingredients in various products.