Talk:Monoglyceride

1/3-monoglycerides?[edit]

aren't 1-monoglycerides and 3-monoglyerides technically different species due to the stereochemistry around the sn-2 alcohol (R?)? i think i've often seen them referred to in the literature as 1/3-monoglycerol because it's difficult to resolve them using standard techniques. Roadnottaken 00:45, 25 July 2007 (UTC)[reply]

The statement that 2-monoacylglycerol has no effect on bread softness is contradicted by this source [1], I am removing it. --İnfoCan (talk) 17:15, 10 March 2009 (UTC)[reply]

Undoing unreferenced change[edit]

I have undone yesterdays change by 174.102.132.7 as the 'unnatural' comments are both unreferenced and directly contradict the previous paragraph stating that they "are formed biochemically via release of a fatty acid from diacylglycerol by diacylglycerol lipase". Also, it is factually incorrect that 'unnatural' glycerides are equivalent to trans fat. While trans fats are typically unnatural, it is not their unnaturalness that makes them 'trans'. 'Trans fat' simply means that the double bonds in 1 or more of the fatty acids in the glyceride are arranged in the trans formation rather than the cis formation. Harperska (talk) 02:32, 4 January 2011 (UTC)[reply]