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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use acetylated mono- and diglycerides to improve the texture and stability of foods. …
What it is
Acetylated mono- and diglycerides are a type of emulsifier. They are made by reacting mono- and diglycerides with acetic anhydride. Mono- and diglycerides are typically derived from vegetable oils or animal fats.
Why it's used
Manufacturers use acetylated mono- and diglycerides to improve the texture and stability of foods. They help blend oil and water, preventing separation and creating a smoother consistency. They are often found in baked goods, pasta, and dairy products.
Health notes
In the U.S., acetylated mono- and diglycerides are generally recognized as safe (GRAS) by the FDA. They are approved for use as emulsifiers and stabilizers in various food products. International bodies like JECFA and EFSA have evaluated the safety of mono- and diglycerides, and acetylated versions are considered safe when used as intended. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
Not a major allergen. While mono- and diglycerides can be derived from soy or animal fats, the acetylation process does not introduce major allergens. Gluten is not present.
Products containing Acetylated Mono And Diglycerides
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.