Tag: Diacylglycerol

A diglyceride, a lipid composed of a glycerol backbone and two fatty acid chains, is more precisely known by its scientific name, diacylglycerol. This molecule is more than just a structural component of fats; it is also a vital player in cell communication and a common food additive.

Approximately 1–6% of many natural seed oils consist of diglycerides, though this is a minor fraction compared to triglycerides. However, in both food science and biology, understanding the different types of diglycerides is crucial for their specific applications and effects. These lipid molecules are not all created equal; their precise molecular structure dictates their unique functions.