How to partially hydrolyze triglycerides for food application?
I want to make a mixture of mono- and diglycerides starting from triglycerides.
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Over the last decades, partial hydrolysis of triglycerides has been examined in various contexts.
Note that this isn't my field of work and that there might hundreds of better and/or more instructive recipes, but a cursory search yielded the following freely available references:
THE DIGESTION IN VITRO OF TRIGLYCERIDES BY PANCREATIC LIPASE, F. H. Mattson, and L. W. Beck, J. Biol. Chem., 1955, 214, 115-125 (PDF)
A stereospecific analysis of triglycerides, H. Brockerhoff, Journal of Lipid Research, 1965, 6, 10-15 (PDF).
The products from lipase-catalysed hydrolysis of bovine milkfat kill Helicobacter pylori in vitro, Cynthia Q. Sun, Charmian J. O’Connor, Alastair K. H. MacGibbon, and Anthony M. Roberton, FEMS Immunology & Medical Microbiology, 2007, 49, 235-242 (DOI)
It seems that the digestion of triglycerides by lipases in buffered solutions is a viable approach.