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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
These compounds help blend ingredients that don't normally mix, like oil and water. They …
What it is
Ethoxylated mono- and diglycerides are emulsifiers made from fats and oils. They are produced by reacting mono- and diglycerides with ethylene oxide.
Why it's used
These compounds help blend ingredients that don't normally mix, like oil and water. They improve texture and shelf life in baked goods such as breads, pastries, and pizza dough.
Health notes
In the U.S., ethoxylated mono- and diglycerides are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. International bodies like JECFA and EFSA have evaluated emulsifiers, including related compounds. Evidence does not suggest adverse health effects at the levels typically consumed.
Allergen info
Not a major allergen. They are derived from fats and oils, which may originate from soy or other plant sources, but the final product is not considered allergenic.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.