Less Than 1% Each Of Mono And Diglycerides

Mono and diglycerides are fats that are created by combining a glycerol molecule with either one (mono) or two (di) fatty acid molecules. They are typically made from vegetable oils or animal fats through a process called glycerolysis. These fats are commonly found in many processed foods.

Manufacturers add mono and diglycerides primarily to help mix ingredients that don't normally mix well, such as oil and water. This emulsifying property helps improve texture and consistency in foods 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 U.S. Food and Drug Administration (FDA) for use in food. They are a common food additive and are not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA (Joint FAO/WHO Expert Committee on Food Additives) have also evaluated them.