Mono- And Diglycerides Soy Lecithin

Mono- and diglycerides are fats that are made commercially by combining glycerol with fatty acids. They are often derived from plant oils like soy or canola, or from animal fats. This process creates a compound that is part fat and part water-soluble.

Manufacturers add mono- and diglycerides to foods primarily as emulsifiers. They help mix ingredients that normally don't blend well, like oil and water, creating a smoother texture and preventing separation. They are commonly 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 food ingredient and are not typically associated with adverse health effects when consumed in typical amounts. JECFA and EFSA have evaluated mono- and diglycerides and have established acceptable daily intakes. Evidence does not suggest significant health concerns at typical consumption levels.