Distilled Monoglycerides
<p >Mono- and <a href="http://en.wikipedia.org/wiki/Diglycerides" title="Diglycerides" class="mw-redirect" >diglycerides</a> are commonly added to commercial food products in small quantities. They act as <a href="http://en.wikipedia.org/wiki/Emulsifiers" title="Emulsifiers" class="mw-redirect" >emulsifiers</a>, helping to mix ingredients such as <a href="http://en.wikipedia.org/wiki/Vegetable_fats_and_oils" title="Vegetable fats and oils" >oil and water</a> that would not otherwise blend well.<sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Monoglyceride#cite_note-1" >[2]</a></sup></p>
<p>
The commercial source may be either <a href="http://en.wikipedia.org/wiki/Animal" title="Animal" >animal</a> (<a href="http://en.wikipedia.org/wiki/Cow" title="Cow" class="mw-redirect" >cow</a>- or <a href="http://en.wikipedia.org/wiki/Hog_(swine)" title="Hog (swine)" class="mw-redirect" >hog</a>-derived) or <a href="http://en.wikipedia.org/wiki/Vegetable" title="Vegetable" >vegetable</a>, and they may be synthetically made as well. </p>
<p>
They are often found in bakery products, <a href="http://en.wikipedia.org/wiki/Beverage" title="Beverage" class="mw-redirect" >beverages</a>, <a href="http://en.wikipedia.org/wiki/Ice_cream" title="Ice cream" >ice cream</a>, <a href="http://en.wikipedia.org/wiki/Chewing_gum" title="Chewing gum" >chewing gum</a>, <a href="http://en.wikipedia.org/wiki/Shortening" title="Shortening" >shortening</a>, <a href="http://en.wikipedia.org/wiki/Whipped_topping" title="Whipped topping" class="mw-redirect" >whipped toppings</a>, <a href="http://en.wikipedia.org/wiki/Margarine" title="Margarine" >margarine</a>, and <a href="http://en.wikipedia.org/wiki/Confection" title="Confection" class="mw-redirect" >confections</a>.<sup class="Template-Fact" >[<i><a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a></i>]</sup> When used in bakery products, monoglycerides improve loaf volume, and create a smooth, soft crumb.</p>
<p>
One special monoacylglycerol, <a href="http://en.wikipedia.org/wiki/2-arachidonoylglycerol" title="2-arachidonoylglycerol" class="mw-redirect" >2-arachidonoylglycerol</a>, is a full <a href="http://en.wikipedia.org/wiki/Agonist" title="Agonist" >agonist</a> of the <a href="http://en.wikipedia.org/wiki/Cannabinoid_receptor" title="Cannabinoid receptor" >cannabinoid receptors</a>. </p>
<p>
Another important monoacylglycerol is <a href="http://en.wikipedia.org/wiki/2-oleoylglycerol" title="2-oleoylglycerol" class="mw-redirect" >2-oleoylglycerol</a>, which is a <a href="http://en.wikipedia.org/wiki/GPR119" title="GPR119" >GPR119</a>agonist.<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Monoglyceride#cite_note-2" >[3]</a></sup></p>