glyceride

American  

[glis-uh-rahyd, -er-id] / ˈglɪs əˌraɪd, -ər ɪd /

noun

Chemistry, Biochemistry.

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

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glyceride British  

/ ˈɡlɪsəˌraɪd /

noun

1. any fatty-acid ester of glycerol

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glyceride Scientific  

/ glĭs′ə-rīd′ /

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

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Etymology

Origin of glyceride

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

Example Sentences

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

From Science Daily

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

From The Guardian

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

From New York Times

Owing to their possession of this common property, these natural fatty bodies and various artificial derivatives of glycerin, which behave in the same way when treated with alkalis, are known as glycerides.

From Project Gutenberg

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

From Project Gutenberg