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Diglyceride
A di-glyceride, or a diacyl-glycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages.
One example, shown on the right, is 1-palmitoyl-2-oleoyl-glycerol, which contains side-chains derived from palmitic acid and oleic acid. Diacylglycerols can also have many other combinations of fatty acids attached at either the C-1 and C-2 positions or the C-1 and C-3 positions. 1,2 disubstituted glycerols are always chiral, 1,3 disubstituted glycerols are chiral if the substituents are different from each other.
== Food additive ==
Diglycerides, generally in a mix with monoglycerides (E471), are common food additives largely used as emulsifiers. The values given in the nutritional labels for total fat, saturated fat, and ''trans'' fat do not include those present in mono- and diglycerides.
The commercial source may be animal fat, commonly derived from cattle, hogs or other livestock, depending on the region. It also may be derived from vegetable fat, such as soy bean or canola oil, possibly hydrogenated, depending on requirements and available supplies. Conversely, they also may be synthetically produced. They often are included in bakery products, beverages, ice cream, peanut butter, chewing gum, shortening, whipped toppings, margarine, confections, and candies.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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