The viscosity of processed cheese sauces depending on addition type and concentration of 1-monoglycerides

The aim of this work was to study viscosity of processed cheese sauces with 1-monoglycerides (MAG) addition. Six types of 1-monoglycerides (1-monocaprin, C10:0; 1-monolaurin, C12:0; 1-monomyristin, C14:0; 1-monopalmitin, C16:0; 1-monostearin, C18:0; 1-monoolein, C18:1) in concentration of 0.25 and 0.50% w/w were used. Control samples were prepared without MAG but with lecithin. The lowest values of viscosity were found in control samples. The viscosity increased with extending of chain fatty acid in the molecule of monoglycerides. The highest viscosity was found in samples with 1-monomyristin

Chromium(III) acetate hydroxide - an efficient catalyst of the glycidol - Fatty acids reaction

Práce se zabývá přípravou 1- monoacylglycerolů kyseliny kaprylové, kyprinové, laurové, palmitové a olejové adiční reakcí příslušných kyselin na glycidol katalyzované chromium (III) acetát hydroxidem v bezrozpouštědlovém systému. Bylo dosaženo konverzí 98-99% při násadě 0,5 % hm katalyzátoru a reakční teplotě 90° C.Pure 1-monoacylglycerols of caprylic, capric,lauric, palmitic and oleic acids were prepared in high yields using a solventfreesystem. In all cases, 98-99% conversions were attained using0.5% (w/w) catalyst at 90C

The study of Thermal Stability and Morphology of 1-Monoacylglycerols

The submitted paper deals with the influence of thermal load on quantitative and qualitative changes in monoglycerols.

Preparation of 1-monoacylglycerols from glycidol and fatty acids catalyzed by the chromium(III)-fatty acid system

A description is given for preparing l-monoacylglycerols by the reaction of fatty acids with glycidol catalyzed by Cr(lll)-fatty acid complexes. These complexes were found to possess catalytic efficiency substantially greater than catalysts employed earlier. Effects of catalyst type, its content in the mixture, molar ratio of reactants, and reaction temperature during the course of acid conversion were studied. With a catalyst content of 0.5% by mass of charged reactants and at 90 degrees C a 90-95% conversion of the acid can be achieved within 60 min. In addition to the corresponding I-monoacylglycerol, only unreacted starting substances and the catalyst were detected in resulting reaction mixtures

Antimicrobial Effects of Monocaproylglycerol

The efficiency of an antimicrobial treatment for lining and insole textile materials based on the use of monocaproylglycerol in contrast to textile materials with commercial antimicrobial treatment was investigated. The antimicrobial testing was carried out by agar-diffusion test, 2-layer method to various species of saprophytic and pathogenic moulds, pathogenic yeast, gram-negative and gram-positive bacteria. The results show that the lining and insole materials treated by monocaproylglycerol causes highly effective elimination of all tested strains of bacteria and pathogenic microorganisms with an only exception of saprophytic mould, which is partially resistant

Antimicrobial effects of 1-monoacylglycerols prepared by catalytic reaction of glycidol with fatty acids

This study was aimed at assessing the effects exhibited by two types of monoacylglycerols (monocaprin and monolaurin, prepared by reactions of glycidol with the corresponding fatty acids) against important species of bacteria, filamentous fungi and yeast-like organisms. Results of determined minimal inhibitory concentrations (MICs) showed that monocaprin at concentrations of 100-250 mg/l is able to stop completely the growth of all Gram-positive bacteria and yeasts tested, and at concentrations of 100-400 mg/l, the growth of most filamentous fungi. On the other hand, some Gram-negative bacteria and also the fungus Mucor racemosus proved to be resistant to monocaprin. The antimicrobial spectrum of monolaurin was clearly narrower, and almost exclusively involved Gram-positive bacterial species, with levels of MICs from 20 to 200 mg/l

Influence of Some Chromium Complexes on the Conversion Rate of the Glycidol - Fatty Acids Reaction

Jednou z možností jak připravit monoacylglyceroly je reakce mastných kyselin s glycidolem. Tato práce popisuje reakci katalyzovanou chromitými komplexy. Byly připraveny 1-monoacylglyceroly kyselin, kaprylové, kaprinové, laurové, olejové a palmitové o vysokém výtěžku. Čistota produktů byla sledována pomocí kapalinové chromatografie.One of the possibilities how to prepare pure individual monoacylglycerols is the reaction of fatty acid with glycidol. In this paper, catalysis of this reaction with some chromium(III) complexes is described. Compounds prepared in high yields were 1-monoacylglycerols of caprylic, capric, lauric, oleic, and palmitic acids, the purity of which was checked by high permeation liquid chromatography

Moisturizing effect of topical cosmetic products applied to dry skin

One of the complications of "diabetes mellitus" is termed diabetic foot syndrome, the first symptoms of which include changes in the skin's condition and properties. The skin becomes dehydrated, dry, and prone to excessive formation of the horny layer, its barrier function becoming weakened. This function can be restored by applying suitable cosmetic excipients containing active substances. The aim of this study was to evaluate and compare the effects of commercially available cosmetic products (CPs) designed for the care of diabetic foot, through a group of selected volunteers using noninvasive bioengineering methods. Statistical surveys (p < 0.05) evaluated these CPs as regards to their hydration effect and barrier properties. Special attention was devoted to CPs with the declared content of 10% urea, and that the influence of this preparation's ability to hydrate and maintain epidermal water in the epidermis was confirmed

Monoacylglycerols as fruit juices preservatives

Monoacylglycerols as fruit juices preservatives. Czech J. food Sci., 30: 567-572. Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods have been designed to extend the shelf-life of the food products by reducing the microbial growth while new antimicrobials are still examined. Monoglycerides are naturally occurring compounds with inhibitory activity against various microorganisms. We evaluate the antimicrobial effects of 8 monoglycerides in vitro and in fresh unpasteurised apple juice. Out of all monoglycerides tested, monocaprin (MAG C10:0) and monolaurin (MAG C12:0) showed the best ability to supress or prevent the growth of filamentous fungi in vitro. The addition of these monoglycerides to apple juice resulted in a decrease in total viable counts of bacteria and yeasts. Monocaprin was able to stop completely the growth of bacteria and yeasts at a concentration of 250 mu g/ml, and to prevent microbial spoilage of apple juices for at least two weeks