Ethoxylated Mono

Ethoxylated mono- and diglycerides are a group of emulsifiers made from fats and oils. They are created by reacting mono- and diglycerides with ethylene oxide. This process modifies their chemical structure to improve their emulsifying properties.

These emulsifiers are added to foods to help mix ingredients that don't normally blend well, like oil and water. They improve texture, stability, and shelf life in baked goods, dairy products, and shortenings. They are commonly found in breads, cakes, and ice cream.

Ethoxylated mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are used in small amounts and are not known to cause adverse health effects at typical consumption levels. International bodies like JECFA have evaluated emulsifiers, but specific evaluations for this exact compound may vary. Evidence regarding long-term health effects is limited, but they are not considered a significant health concern by major regulatory agencies.