Mono- And Diglycerides From Soybean Oil

Mono- and diglycerides are fats that are made commercially by combining glycerol with fatty acids, often from soybean oil. This process can be done through heating or by using enzymes. They are commonly used as an emulsifier in food products.

Manufacturers add mono- and diglycerides to foods to help mix ingredients that normally don't mix well, like oil and water. This improves the texture and consistency of products. They are found in baked goods, ice cream, margarine, and processed meats.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common part of the diet from many food sources. International bodies like JECFA have evaluated them and established acceptable daily intake levels. Evidence does not suggest adverse health effects at typical consumption levels.