Summary Commerical monoglycerides and mono‐diglycerides contain 2‐isomers. The amount is in the range of 5 to 8% of the total monoglyceride content. 2‐Mono‐olein and 2‐monostearin have been isolated from the reaction products of glycerin with oleic and with stearic acids. At least for cake baking utility, 2‐monoglycerides appear to be equivalent to 1‐monoglycerides. An analysis for total monoglyceride content is proposed. It incorporates perchloric acid isomerization directly into the usual periodic acid analusis.
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Brokaw et al. (1955) studied this question.
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