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One or more fatty acids esterified to glycerol; hence monoacylglycerol (also known as monoglyceride), diacylglycerol (diglyceride), and triacylglycerol (triglyceride). Triacylglycerols are the major constituent of fats and oils; mono‐ and diacylglycerols are used as emulsifying agents.

Subjects: Chemistry — Medicine and Health.

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