This method had several advantages,such as lower reaction temperature,better color of the product,no solvent residues and simpler procedures,so it would be a potential method to produce food grade monoglycerides.
此法具有反应温度低,产品色泽好,无溶剂残留,操作步骤大大简化等优点,有望成为食品用单甘酯最有潜力的生产方法。
参考来源 - 超临界CO·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
Monoglycerides, sugar esters, polyglyceryl fatty esters and long chain fatty wax esters are important biosurfactants.
脂肪酸单甘油酯、脂肪酸糖酯、甘油脂肪酸酯和长链脂肪酸蜡酯是重要的生物表面活性剂。
If desired, the product obtained can be further separated to obtain purer sucrose esters and monoglycerides respectively.
产品尚可按需要进行分离，分别获得脂肪酸蔗糖酯和单脂肪酸甘油酯。
The influences of temperature programming and the way to add lipase on the contents of monoglycerides(MG) in reaction mixtures were investigated.
考察了反应温度程序以及加酶方式对最终产物中单甘酯质量分数的影响。
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