And The Following: Mono- And Diglycerides

Mono- and diglycerides are fats that are commonly found in food. They are made from combining glycerol with fatty acids, which can come from plant or animal sources. These fats are often produced commercially by heating fats and oils with glycerol.

Manufacturers add mono- and diglycerides to foods primarily to help mix oil and water, a process called emulsification. This helps improve texture and consistency in products like baked goods, ice cream, and margarine. They can also act as thickening agents and help keep foods fresh.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common component of the diet, as they are naturally present in fats and oils. JECFA and EFSA have evaluated mono- and diglycerides and found them to be safe for consumption. There are no widespread controversies or significant health concerns associated with their typical use in food.