• Title/Summary/Keyword: monocaprin

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The Study on Antibacterial Activity of Adipic Acid and Medium Chain Monoglycerides (저급지방산 모노글리세라이드와 아디핀산의 항균작용에 관한 연구)

  • Jang, Jae-Kweon;Shin, Woong-Kyu;Lee, Sang-Ho;Han, En-Sang;Lee, Young-Chun
    • Korean Journal of Food Science and Technology
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    • v.29 no.5
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    • pp.1038-1044
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    • 1997
  • The mode of the combined effect of adipic acid and medium chain monoglycerides was investigated by using nine strain. Though monoglycerides alone had little antibacterial activity against gram negative strains, the combined use with adipic acid showed much higher activity against others of gram positive strains as well as gram negative strains. But exceptionally, it seemed difficult practically to prevent the growth of lactic acid bacteria completely by the combined use of adipic acid and monoglyceride. For yeast and mold, monoglycerides alone had a high activity but adipic acid had a little activity. In antibacterial mechanism, we thought that adipic acid acted on the cell envelope and then monoglyceride acted on the altered cell.

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Effect of Fatty Acid Compositions by Monoglyceride on Rheological Properties of Ice Cream (Monoglyceride의 지방산(脂肪酸) 조성(組成)이 Ice Cream 물성(物性)에 미치는 영향)

  • Cho, Young-Koo
    • Korean Journal of Food Science and Technology
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    • v.20 no.2
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    • pp.236-244
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    • 1988
  • The characteristics of ice cream, such as type-keeping viscosity, turbidity and stability of emulsion, were studied with the different composition of fatty acid of monoglyceride. The effect of saturated fatty acid of monoglycerides such as monolaurin, monomyristin, monopalmitin and monostearin on the characteristics of ice cream did not show any difference. The unsaturated fatty acid of monoglycerides, however, such as monocaprin and monoolein, was drastically enhanced the viscosity and easily happened the overrun of ice cream mixture which were resulted in the condensation of the fat droplet. Also the condensed fat droplet had the sterical network-structure. When the ratio of monostearin and monoolein becomed about 30:70, especially, it was confirmed the curdling of fat sphere increase to a maximun so that type-keeping and heat stability of ice cream were improved.

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