Glycerolysis

Not to be confused with Glycolysis.
Diagram showing the all possible acetate esters of glycerol. Skeletal formulae are used for brevity.

In organic chemistry glycerolysis (a portmanteau of glycerol and -lysis. meaning "loosening, dissolving, dissolution," from Greek lysis) is the process of breaking chemical bonds via a reaction with glycerin. The term refers almost exclusively to the transesterification reaction of glycerol with triglycerides to form mixtures of monoglycerides and diglycerides. These find a variety of uses as emulsifiers (e,g, E471) and surfactants (e.g. Monolaurin).

The transesterification process gives a complex mixture of products, however not all of these are of equivalent use.[1] This has led to the development of optimized processes able to produce better defined products; in particular by using enzymes, reactions in supercritical carbon dioxide and flow chemistry.[2] The production of diglycerides (often called diacylglycerols or DAGs) been investigated extensively due to their health benefits; with total annual sales of approximately USD 200 million in Japan since its introduction in the late 1990s till 2009.[3][4]

See also

References

  1. ↑ Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique". Journal of the American Oil Chemists Society. 59 (10): 795A–802A. doi:10.1007/BF02634442. ISSN 0003-021X.
  2. ↑ Junior, Ivaldo I.; Flores, Marcela C.; Sutili, Felipe K.; Leite, Selma G. F.; de M. Miranda, Leandro S.; Leal, Ivana C. R.; de Souza, Rodrigo O. M. A. (2012). "Lipase-Catalyzed Monostearin Synthesis under Continuous Flow Conditions". Organic Process Research & Development. 16 (5): 1098–1101. doi:10.1021/op200132y. ISSN 1083-6160.
  3. ↑ Phuah, Eng-Tong; Tang, Teck-Kim; Lee, Yee-Ying; Choong, Thomas Shean-Yaw; Tan, Chin-Ping; Lai, Oi-Ming (2015). "Review on the Current State of Diacylglycerol Production Using Enzymatic Approach". Food and Bioprocess Technology. 8 (6): 1169–1186. doi:10.1007/s11947-015-1505-0. ISSN 1935-5130.
  4. ↑ Lo, Seong-Koon; Tan, Chin-Ping; Long, Kamariah; Yusoff, Mohd. Suria Affandi; Lai, Oi-Ming (2008). "Diacylglycerol Oil—Properties, Processes and Products: A Review". Food and Bioprocess Technology. 1 (3): 223–233. doi:10.1007/s11947-007-0049-3. ISSN 1935-5130.


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