Glyceride

Acylglycerols ( formerly known as glycerides, glycerides or neutral fats ) are organic chemical compounds of the trihydric alcohol glycerol, and up to three organic or inorganic acids, which are linked together by an ester bond. It differs depending on the ester bonds formed in monoacyl -, diacyl and triacylglycerols (mono-, di-and triglycerides ).

Structure and Classification

All naturally occurring acylglycerols have the sn- configuration, which determines the stereo-specific spatial arrangement of the substituents of the glycerol.

Furthermore, the solid at room temperature are referred to as acylglycerols fats as liquid oils.

Occurrence

Mono- and diacylglycerols have amphiphilic properties and can therefore be components of biomembranes or act as emulsifiers (eg during transfer of lipids from the intestine into the blood ). You can wear on a remaining free hydroxyl group of glycerol also a sugar residue. These molecules are components of the cell envelopes of bacteria, the thylakoid membrane of chloroplasts and the myelin sheath of nerve cells.

The most diverse group are the triacylglycerols, in which the glycerol is esterified with three fatty acids. Their structure is diverse because there are various fatty acids and thus a high number of possible combinations. All are non-polar, so lipophilic. In the body they belong to the storage and structural fat.

Use

The mono-and diglycerides of fatty acids are used as food additives.