Classification Term: 1749
Furanoid fatty acids (ontology term: CHEMONTID:0001528)
Fatty acids containing a 5-alkylfuran-2-alkanoic acid." []
found 125 associated metabolites at family metabolite taxonomy ontology rank level.
Ancestor: Heterocyclic fatty acids
Child Taxonomies: Urofuranic acids
Wyerone
Constituent of broad bean seedlings (Vicia faba) infected with Botrytis subspecies Wyerone is found in lentils, pulses, and broad bean. Wyerone is found in broad bean. Wyerone is a constituent of broad bean seedlings (Vicia faba) infected with Botrytis species
(2E,11Z)-Wyerone acid
(2E,11Z)-Wyerone acid is found in pulses. (2E,11Z)-Wyerone acid is isolated from broad bean leaves (Vicia faba) infected with Botrytis specie Isolated from broad bean leaves (Vicia faba) infected with Botrytis subspecies (2E,11Z)-Wyerone acid is found in pulses.
Asparagoside A
Melongoside A is found in fruits. Melongoside A is a constituent of aubergine (Solanum melongena).
3-carboxy-4-methyl-5-propyl-2-furanpropanoate (CMPF)
3-Carboxy-4-methyl-5-propyl-2-furanpropionic acid (CMPF) is also called 3-carboxy-4-methyl-5-propyl-2-furanpropanoic acid and 2-(2-carboxyethyl)-4-methyl-4-propylfuran-3-carboxylic acid. CMPF is significantly accumulated in the serum of chronic kidney disease patients and is considered to be a potent uremic toxin (PMID: 8734460) and identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID: 22626821). There are several minor derivatives of CMPF that have been detected in serum and urine including 3-carboxy-4-methyl-5-pentyl-2-furanpropionic acid, 3-carboxy-4-methyl-5-ethyl-2-furanpropionic acid, and 3-carboxy-5-propyl-2-furanpropionic acid. CMPF was first detected in human urine in 1979 (PMID: 12388676) and it is believed to be formed from the consumption of fish, vegetables, and fruits (PMID: 19083276 ; PMID: 12388676). CMPF is a strong inhibitor of mitochondrial respiration and is associated with thyroid dysfunction (PMID: 19083276). CMPF also directly inhibits renal secretion of various drugs and endogenous organic acids by competitively inhibiting OAT3 transporters (PMID: 11967025). It is also thought to contribute to various neurological abnormalities because it inhibits the transport of organic acids at the blood-brain barrier (PMID: 12388676).
5-Hexyl-2-furanoctanoic acid
5-Hexyl-2-furanoctanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Hexyl-2-furanoctanoic acid, in particular, can be described by the shorthand notation 8F6. This refers to its 8-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 6-carbon alkyl moiety. It has been identified in carp.
3,4-Dimethyl-5-propyl-2-furannonanoic acid
3,4-dimethyl-5-propyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-dimethyl-5-propyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9D3. This refers to its 9-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 3-carbon alkyl moiety.
3-Methyl-5-pentyl-2-furannonanoic acid
3-methyl-5-pentyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-methyl-5-pentyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9M5. This refers to its 9-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 5-carbon alkyl moiety. It is a component of F acid fraction present in beef blood serum. Component of F acid fraction present in beef blood serum. 3-Methyl-5-pentyl-2-furannonanoic acid is found in animal foods.
3,4-Dimethyl-5-pentyl-2-furannonanoic acid
3,4-dimethyl-5-pentyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-dimethyl-5-pentyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9D5. This refers to its 9-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety.
5-Butyl-3,4-dimethyl-2-furannonanoic acid
5-Butyl-3,4-dimethyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Butyl-3,4-dimethyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9D4. This refers to its 9-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 4-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
Dihydrowyerol
Dihydrowyerol is found in pulses. Dihydrowyerol is a constituent of broad bean Vicia faba infected with Botrytis species. Constituent of broad bean Vicia faba infected with Botrytis subspecies Dihydrowyerol is found in pulses.
3-carboxy-4-methyl-5-pentyl-2-furanpropanoic acid
3-Carboxy-4-methyl-5-pentyl-2-furanpropanoic acid is a urofuranic acid. Urofuranic acids are usually derived from furanoic acids, and have two carboxyl groups at the 3- and 4-positions of the furan ring.
2-Hexyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan
2-Hexyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is found in herbs and spices. 2-Hexyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is isolated from dry rhizomes of ginger Zingiber officinale. Isolated from dry rhizomes of ginger Zingiber officinale. 2-Hexyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is found in herbs and spices.
3,4-Dimethyl-5-pentyl-2-furanheptanoic acid
3,4-dimethyl-5-pentyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-dimethyl-5-pentyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7D5. This refers to its 7-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety. It is found in animal foods, and it is a component of F acid fraction present in beef blood serum. Component of F acid fraction present in beef blood serum. 3,4-Dimethyl-5-pentyl-2-furanheptanoic acid is found in animal foods.
(2E,11Z)-5-[5-(Methylthio)-4-penten-2-ynyl]-2-furanacrolein
(2E,11Z)-5-[5-(Methylthio)-4-penten-2-ynyl]-2-furanacrolein is found in herbs and spices. (2E,11Z)-5-[5-(Methylthio)-4-penten-2-ynyl]-2-furanacrolein is a constituent of Chrysanthemum coronarium (chop-suey greens)
Wyeronic acid
Wyeronic acid is found in pulses. Wyeronic acid is isolated from Vicia faba. Isolated from Vicia faba. Wyeronic acid is found in pulses.
2-[2-(4-Hydroxy-3-methoxyphenyl)ethyl]-5-octylfuran
2-[2-(4-Hydroxy-3-methoxyphenyl)ethyl]-5-octylfuran is found in herbs and spices. 2-[2-(4-Hydroxy-3-methoxyphenyl)ethyl]-5-octylfuran is isolated from dry rhizomes of ginger Zingiber officinale. Isolated from dry rhizomes of ginger Zingiber officinale. 2-[2-(4-Hydroxy-3-methoxyphenyl)ethyl]-5-octylfuran is found in herbs and spices.
Dihydrowyerone
Dihydrowyerone is found in pulses. Dihydrowyerone is a minor constituent of broad bean Vicia faba infected with Botrytis specie Minor constituent of broad bean Vicia faba infected with Botrytis subspecies Dihydrowyerone is found in pulses.
Wyerol
Wyerol is found in pulses. Wyerol is isolated from seedlings of broad bean Vicia faba infected with Botrytis species. Isolated from seedlings of broad bean Vicia faba infected with Botrytis subspecies Wyerol is found in pulses.
Wyerone epoxide
Wyerone epoxide is found in broad bean. Wyerone epoxide is a constituent of broad bean Vicia faba seedlings infected with Botrytis species Constituent of broad bean Vicia faba seedlings infected with Botrytis subspecies Wyerone epoxide is found in pulses and broad bean.
2-Butyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan
2-Butyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is found in herbs and spices. 2-Butyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is isolated from dry rhizomes of ginger Zingiber officinale. Isolated from dry rhizomes of ginger Zingiber officinale. 2-Butyl-5-[2-(4-hydroxy-3-methoxyphenyl)ethyl]furan is found in herbs and spices.
3,4-Dimethyl-5-pentyl-2-furanpropanoic acid
3,4-Dimethyl-5-pentyl-2-furanpropanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-pentyl-2-furanpropanoic acid, in particular, can be described by the shorthand notation 3D5. This refers to its 3-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in the fish liver.
Dihydrowyerone acid
Dihydrowyerone acid is found in pulses. Dihydrowyerone acid is a constituent of broad bean Vicia faba infected with Botrytis species. Constituent of broad bean Vicia faba infected with Botrytis subspecies Dihydrowyerone acid is found in pulses.
3-Methyl-5-propyl-2-furannonanoic acid
3-Methyl-5-propyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-Methyl-5-propyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9M3. This refers to its 9-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 3-carbon alkyl moiety.
3,4-Dimethyl-5-propyl-2-furandecanoic acid
3,4-Dimethyl-5-propyl-2-furandecanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-propyl-2-furandecanoic acid, in particular, can be described by the shorthand notation 10D3. This refers to its 10-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 3-carbon alkyl moiety. It has been identified in the fish liver.
3,4-Dimethyl-5-pentyl-2-furandecanoic acid
3,4-Dimethyl-5-pentyl-2-furandecanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-pentyl-2-furandecanoic acid, in particular, can be described by the shorthand notation 10D5. This refers to its 10-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in the fish liver.
3-Methyl-5-pentyl-2-furanpropanoic acid
3-Methyl-5-pentyl-2-furanpropanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-Methyl-5-pentyl-2-furanpropanoic acid, in particular, can be described by the shorthand notation 3M5. This refers to its 3-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
3,4-Dimethyl-5-pentyl-2-furanpentanoic acid
3,4-Dimethyl-5-pentyl-2-furanpentanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-pentyl-2-furanpentanoic acid, in particular, can be described by the shorthand notation 5D5. This refers to its 5-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
3-Methyl-5-pentyl-2-furanpentanoic acid
3-Methyl-5-pentyl-2-furanpentanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-Methyl-5-pentyl-2-furanpentanoic acid, in particular, can be described by the shorthand notation 5M5. This refers to its 5-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in fish oil.
5-Heptyl-3-methyl-2-furanpentanoic acid
5-Heptyl-3-methyl-2-furanpentanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Heptyl-3-methyl-2-furanpentanoic acid, in particular, can be described by the shorthand notation 5M7. This refers to its 5-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 7-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-Hexyl-2-furanhexanoic acid
5-Hexyl-2-furanhexanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Hexyl-2-furanhexanoic acid, in particular, can be described by the shorthand notation 6F6. This refers to its 6-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 6-carbon alkyl moiety. It has been identified in carp.
3,4-Dimethyl-5-propyl-2-furanheptanoic acid
3,4-Dimethyl-5-propyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-propyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7D3. This refers to its 7-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 3-carbon alkyl moiety.
5-Hexyl-3,4-dimethyl-2-furanheptanoic acid
5-Hexyl-3,4-dimethyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Hexyl-3,4-dimethyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7D6. This refers to its 7-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 6-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-Heptyl-3,4-dimethyl-2-furanheptanoic acid
5-Heptyl-3,4-dimethyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Heptyl-3,4-dimethyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7D7. This refers to its 7-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 7-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-Pentyl-2-furanheptanoic acid
5-Pentyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Pentyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7F5. This refers to its 7-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 5-carbon alkyl moiety. It has been identified in carp.
5-Heptyl-2-furanheptanoic acid
5-Heptyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Heptyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7F7. This refers to its 7-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 7-carbon alkyl moiety. It has been identified in carp.
3-Methyl-5-propyl-2-furanheptanoic acid
3-Methyl-5-propyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-Methyl-5-propyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7M3. This refers to its 7-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 3-carbon alkyl moiety.
3-Methyl-5-pentyl-2-furanheptanoic acid
3-Methyl-5-pentyl-2-furanheptanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3-Methyl-5-pentyl-2-furanheptanoic acid, in particular, can be described by the shorthand notation 7M5. This refers to its 7-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 5-carbon alkyl moiety.
3,4-Dimethyl-5-pentyl-2-furanoctanoic acid
3,4-Dimethyl-5-pentyl-2-furanoctanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 3,4-Dimethyl-5-pentyl-2-furanoctanoic acid, in particular, can be described by the shorthand notation 8D5. This refers to its 8-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 5-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-Butyl-2-furanoctanoic acid
5-Butyl-2-furanoctanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Butyl-2-furanoctanoic acid, in particular, can be described by the shorthand notation 8F4. This refers to its 8-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 4-carbon alkyl moiety. It has been identified in carp.
5-Pentyl-2-furanoctanoic acid
5-Pentyl-2-furanoctanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Pentyl-2-furanoctanoic acid, in particular, can be described by the shorthand notation 8F5. This refers to its 8-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 5-carbon alkyl moiety. It has been identified in carp.
5-Hexyl-3,4-dimethyl-2-furannonanoic acid
5-Hexyl-3,4-dimethyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Hexyl-3,4-dimethyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9D6. This refers to its 9-carbon carboxyalkyl moiety, the dimethyl substitutions in the 3- and 4-positions of its furan moiety, and its 6-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-pentyl-2-furannonanoic acid
5-pentyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-pentyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9F5. This refers to its 9-carbon carboxyalkyl moiety, the non-methylated furan moiety, and its 5-carbon alkyl moiety. It has been identified in carp.
5-Butyl-3-methyl-2-furannonanoic acid
5-Butyl-3-methyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Butyl-3-methyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9M4. This refers to its 9-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 4-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
5-Hexyl-3-methyl-2-furannonanoic acid
5-Hexyl-3-methyl-2-furannonanoic acid is a furan fatty acid (F-acid). F-acids are heterocyclic fatty acids containing a central furan moiety with a carboxylalkyl chain (mostly 7, 9, 11, or 13 carbons) in the 2-position and an alkyl chain (mostly 3 or 5 carbons) in the 5-position. Despite being found in low concentrations in food lipids, they are excellent antixoxidants and radical scavengers. This allows them to play an important role in preventing lipid peroxidation and protecting polyunsaturated fatty acids. They are often incorporated into phospholipids and cholesterol esters of fish and other marine organisms. 5-Hexyl-3-methyl-2-furannonanoic acid, in particular, can be described by the shorthand notation 9M6. This refers to its 9-carbon carboxyalkyl moiety, the methyl substitution in the 3-position of its furan moiety, and its 6-carbon alkyl moiety. It has been identified in the crayfish hepatopancreas.
DG(11D3/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/11D3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/11D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/11M3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/11M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/13D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/13M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/9D3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/9D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D3/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D3/9M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/11D3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/11D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/11M3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/11M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/13D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/13M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/9D3/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/9D5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11D5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11D5/9M5/0:0), in particular, consists of one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/11D3/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/11D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/11M3/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/11M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/13D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/13M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/9D3/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/9D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M3/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M3/9M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/11D3/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/11D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/11M3/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/11M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/13D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/13M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/9D3/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/9D5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(11M5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(11M5/9M5/0:0), in particular, consists of one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/11D3/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/11D5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/11M3/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/11M5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/13D5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/13M5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/9D3/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/9D5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13D5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13D5/9M5/0:0), in particular, consists of one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/11D3/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/11D5/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/11M3/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/11M5/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/13D5/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/13M5/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/9D3/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(13M5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(13M5/9M5/0:0), in particular, consists of one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/11D3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/11D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/11M3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/11M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/13D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/13M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/9D3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/9D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D3/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D3/9M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/11D3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/11D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/11M3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/11M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/13D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/13M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/9D3/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/9D5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9D5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9D5/9M5/0:0), in particular, consists of one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/11D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/11D3/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/11D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/11D5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3,4-dimethyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/11M3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/11M3/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-propylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/11M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/11M5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 11-(3-methyl-5-pentylfuran-2-yl)undecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/13D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/13D5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3,4-dimethyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/13M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/13M5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 13-(3-methyl-5-pentylfuran-2-yl)tridecanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/9D3/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/9D3/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-propylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/9D5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/9D5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3,4-dimethyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.
DG(9M5/9M5/0:0)
Diglycerides (DGs) are also known as diacylglycerols or diacylglycerides, meaning that they are glycerides consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. DG(9M5/9M5/0:0), in particular, consists of one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-1 position and one chain of 9-(3-methyl-5-pentylfuran-2-yl)nonanoic acid at the C-2 position. Mono- and diacylglycerols are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. Diacylglycerols are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.