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... researchers from the university of guelph in canada report that so-called two-stream ice creams made from a mixture of fractionated palm kernel oil, high oleic sunflower oil and glycerol monooleate favoured the formation of “desirable ice cream” ... ) and the emulsifier glycerol monooleate (danisco)

... one of the other less savoury experiments involved the presenter making a cake from substances in his body which work as additives - lysosyme from his tears, propionic acid from his sweat, l-cysteine from his hair, hydrochloric acid from the digestive acid of his stomach and glycerol from his fat

... the european commission had requested efsa to evaluate the safety of glycerol esters of gum rosin (gegr) after receiving a petition to approve the additive for use in certain beverage applications ... according to a petition sent to the commission in 2008 by a us-based manufacturer of gegr, spherix incorporated, the ingredient is similar in characterisation and technological function to glycerol esters of wood rosin (gewr), which is currently authorised for use in europe

... the committee established a group adi of 0 – 25 mg/kg bw/day for gewr (glycerol esters of wood rosin) and gegr ... the specifications for gegr were made tentative, pending the submission of additional data and information by the end of 2010 concerning the identity of gegr, the resin acid composition and methods to identify the individual glycerol esters of rosins and their differentiation ... gegr are described as a complex mixture of tri- and diglycerol esters of resin acids from gum rosin, with glycerol triabietate as the main component and a residual fraction of monoglycerol esters ... besides the glycerol esters of resin acids [fraction (a)] which amount only to 75 ... the panel noted, however, that data on the identity and quantity of individual components in fractions (a), (b) and (c) of unsaponified gegr are missing and also data on the proportions of glycerol monoesters, (1,2)-glycerol diesters, (1,3)-glycerol diesters and glycerol triesters in fraction (a) are not provided ... the panel noted that setting limits for glycerol monoesters of resin acids, which are supposed to undergo partial hydrolysis in the gastrointestinal tract, and furthermore information on the levels of fraction (b) and fraction (c) might be relevant for the specifications ... the panel noted that the concentrations of individual resin acids measured in gewr and gegr samples after saponification, covering the fraction of free resin acids [fraction (b)], the resin acids derived from glycerol esters [fraction (a)] and the acids derived from esters of fraction (c), are very similar ... but apart from the missing qualitative and quantitative analysis of individual glycerol mono- di- and triesters in fraction (a) of gegr and gewr, most notably the components of fraction (c) of gegr and gewr, which may differ due to different manufacturing procedures and to different botanical sources, are unknown ... dermal contact sensitisation is seen with different types of rosins and modified rosins and their components, as well as with gegr and 1-glycerol monoabietate

... interesterification process the researchers explained that the interesterification process involves the rearrangement of the fa on the glycerol backbone of the fat in the presence of a chemical catalyst or an enzyme

... the compound triacetin, also known as glycerol triacetate, is already used by the food industry as a flavour solvent

... in addition, pyrolysis of sucralose in the presence of glycerol generated significant amounts of 3-monochloropropanediol and 1,2- and 1,3-dichloropropanols based on the relative intensities of their chromatographic peaks which amounted to 15 percent of the total chromatographic peak area

... for the study accepted for publication in the elsevier journal food chemistry, the research team set out to test claims that datem emulsifiers can be partially or totally replaced with lipase enzymes, which have fungal or bacterial sources and hydrolyse triglyceride esters to produce mono- or do- glycerides, glycerol and free fatty acids

... scientists from the max rubner-institut in germany compared gluten-free breads formulated with various cellulose-derivatives, including the common hydrocolloids hydroxypropylmethylcellulose (hpmc), carboxymethylcellulose (cmc), and microcrystalline cellulose (mc), with gluten-free breads made with common emulsifiers, such as glycerol monostearate, sodium stearoyl-2-lactylate, and calcium stearoyl-2-lactylate

... the coatings were made from the polysaccharide, glycerol as a plasticiser, and corn oil ... 0 per cent glycerol, and 0