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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add mono- and diglycerides primarily as emulsifiers, helping to blend oil and water-based …
What it is
Mono- and diglycerides are a mixture of mono- and diglycerides, which are types of fats. They are made from glycerol and fatty acids, often derived from vegetable oils like soybean or canola, or sometimes animal fats. They are produced through a process called esterification.
Why it's used
Manufacturers add mono- and diglycerides primarily as emulsifiers, helping to blend oil and water-based ingredients in foods like baked goods, ice cream, and margarine. They also improve texture, act as stabilizers, and can help extend shelf life by preventing separation and maintaining freshness.
Health notes
Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common component of the diet and are not associated with adverse health effects at typical consumption levels. International bodies like JECFA and EFSA have evaluated mono- and diglycerides and have not set specific numerical limits for their intake.
Allergen info
Mono- and diglycerides are not typically considered major allergens. While they can be derived from soy or animal fats, the refining process usually removes allergenic proteins. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.