Mono- And Diglycerides With Preservative

Mono- and diglycerides are fats that are commonly added to foods. They are made by combining glycerol with fatty acids, which can come from plant or animal sources. This process is often done through heating or chemical reactions.

Manufacturers add mono- and diglycerides to foods primarily to act as emulsifiers, helping to mix ingredients that normally don't blend well, like oil and water. They also improve texture and act as stabilizers. You'll find them in baked goods, ice cream, margarine, and frosting.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common food additive and are not associated with significant health concerns when consumed in typical amounts. International bodies like JECFA have evaluated them and set acceptable daily intakes. Evidence does not suggest adverse health effects from their use as intended in food.