Distilled Monoglycerides

Distilled monoglycerides are a type of emulsifier, which are substances that help oil and water mix. They are made from fats and oils, typically through a process that breaks down triglycerides (the main component of fats) into monoglycerides and diglycerides, and then further purifies the monoglycerides through distillation. This process yields a more concentrated form of monoglycerides.

Manufacturers add distilled monoglycerides to foods primarily as emulsifiers to improve texture, stabilize mixtures, and extend shelf life. In baked goods like breads, they help keep the product soft and prevent staling. They are commonly found in snacks, baking mixes, and various bread products.

In the United States, monoglycerides and diglycerides are generally recognized as safe (GRAS) by the FDA. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated monoglycerides and diglycerides and did not set a numeric acceptable daily intake (ADI not specified), indicating that they are considered safe for consumption at levels typically found in food. EFSA (the European Food Safety Authority) has also evaluated them. There are no notable controversies regarding their safety at typical intake levels.