What are Glycerides?
All glycerides are trans fats (often called “partially hydrogenated oil). They are consisting of a glycerol molecule and one or more fatty acid chains. Monoglycerides have one fatty acid chain. Diglycerides have two fatty acid chains. Triglycerides have three fatty acid chains.
Trace amounts of both mono- and diglycerides are naturally present in some seed-based oils, such as; olive oil, grapeseed oil, and cottonseed oil. Concentrations are low, so they are difficult to isolate. Because of that, mono- and diglycerides are sourced through a chemical reaction that begins with a triglyceride-containing animal fat or vegetable oil. With the addition of heat and an alkaline catalyst, triglycerides rearrange into mono- and diglycerides. The result is a substance that contains a random mixture of mono-, di-, and triglycerides. Next, mono- and diglycerides are separated through distillation. They may undergo further processing before they are added to your food. These emulsifiers (Mono & Di) are used in manufacturing to keep oil and fat from separating.
**Polyglycerol esters of fatty acids are mixtures of the esters of these fatty acids with the polyglycerol mixture. The commercial products will contain mono- and diglycerides when fats are used for transesterification with polyglycerol mixtures.
Naturally occurring trans fats in meat and butter are keto-friendly. It’s the artificial trans fats that are added to processed foods that are harmful. Mono and Diglycerides are chemically made and highly processed.
Possible Side Effects From Ingesting Glycerides?
Trans fats are linked to heart disease, stroke & diabetes. They promote inflammation and obesity, raise LDL cholesterol levels, and lower HDL cholesterol levels. Mono & diglycerides make up trans fats but are classified as emulsifiers, not lipids.
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