glyceride

[ glis-uh-rahyd, -er-id ]

Phonetic (Standard)IPA

noun

Chemistry, Biochemistry.

any of a group of esters obtained from glycerol by the replacement of one, two, or three hydroxyl groups with a fatty acid: the principal constituent of adipose tissue.

glyceride

/ ˈɡ��ɪ��əˌ��ɪ�� /

noun

any fatty-acid ester of glycerol

glyceride

Any of various esters formed when glycerol reacts with a fatty acid. The fatty acids can react with one, two, or all three of the hydroxyl groups of the glycerol, resulting in mono-, di-, and triglycerides, respectively. Triglycerides are the main components of plant and animal oils and fats.

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Word History and Origins

Origin of glyceride¹

First recorded in 1860–65; glycer(in) + -ide

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Example Sentences

Examples have not been reviewed.

The therapy is a diglyceride formulation -- two omega-3 fatty acids, DHA and EPA, bound to a glyceride molecule -- which enhances their ability to emulsify into tiny, concentrated particles.

From

Cantu milled beetroot through a meat grinder to imitate the coarse texture of mince and bound the patty with glycerides to give it fattiness.

From

Jif and other major brands get their consistency and stability from hydrogenated oils and added glycerides.

From

Other analogous glycerides are apparently contained in greater or smaller quantity in certain other oils.

From

The raw oil, which chemically consists of the glycerides of oleic, oleo-margaric, and probably isomeric acids, is distinguished by its rapid drying properties.

From

glyceric acid glycerin

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