Glycerol vs. Monoglyceride

Glycerolnoun

(organic compound) 1,2,3-trihydroxy-propane or propan-1,2,3-triol; a trihydric alcohol

Glycerolnoun

A syrupy sweet liquid obtained as a by-product in the manufacture of soap from animal or vegetable oils and fats; it is used as an antifreeze, a plasticizer, and a food sweetener and in the manufacture of dynamite, cosmetics etc.

Glycerolnoun

Same as Glycerin.

Glycerolnoun

a sweet syrupy trihydroxy alcohol obtained by saponification of fats and oils

Glycerolnoun

a colourless, sweet, viscous liquid formed as a by-product in soap manufacture. It is used as an emollient and laxative, and for making explosives and antifreeze.

Glycerol

Glycerol (; also called glycerine in British English or glycerin in American English) is a simple polyol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic.

Monoglyceridenoun

(organic chemistry) a lipid, an ester of glycerol and one fatty acid (in the 1- or 2- positions)

Monoglyceride

Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol.