|
Glycerides are esters of glycerol and fatty acids.
Glycerol has three hydroxyl functional groups and can esterify with one, two or three fatty acids to form monoglycerides, diglycerides and triglycerides.
Vegetable oils and animal fats mostly contain triglycerides, but are broken down by natural enzymes (lipases) into mono- and diglycerides and free fatty acids.
|
