Mono- And Dyglicerides Of Fatty Acids

Mono- and diglycerides of fatty acids are fats that occur naturally in small amounts in foods like butter and olive oil. They are made commercially by combining glycerol with fatty acids, which can come from plant or animal sources. This process creates a mixture of mono- and diglycerides.

Manufacturers use mono- and diglycerides as emulsifiers, meaning they help oil and water mix and stay mixed. They also improve texture and act as stabilizers in many processed foods. You can find them in baked goods like bread and cakes, ice cream, and margarine.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common part of the diet and are not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA and EFSA have evaluated mono- and diglycerides and have not set specific numerical limits for their intake.