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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add mono- and diglycerides to foods to help ingredients mix together, improve texture, …
What it is
Mono- and diglycerides are fats that are made by combining glycerol with fatty acids. They are often derived from vegetable oils, but can also come from animal fats. They are produced through a process called esterification.
Why it's used
Manufacturers add mono- and diglycerides to foods to help ingredients mix together, improve texture, and prevent separation. They act as emulsifiers, meaning they help oil and water-based ingredients blend smoothly. They are commonly found in baked goods, ice cream, and processed foods.
Health notes
Mono- and diglycerides are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in food. International bodies like JECFA have evaluated them and established acceptable daily intakes. At typical consumption levels found in food, they are not associated with adverse health effects. Research has not shown them to be harmful.
Allergen info
Mono- and diglycerides are not derived from major allergens like milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, or sesame. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.