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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add mono- and diglycerides to foods to improve texture and stability. They act …
What it is
Mono- and diglycerides are fats that are commonly found in food. They are made by combining glycerol with fatty acids, which can come from plant or animal sources. This process can be done through chemical reactions or by using enzymes.
Why it's used
Manufacturers add mono- and diglycerides to foods to improve texture and stability. They act as emulsifiers, helping to blend ingredients that normally don't mix, like oil and water. You'll often find them in baked goods, ice cream, and margarine.
Health notes
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 normal amounts. International bodies like JECFA have also evaluated them. Evidence does not suggest significant health concerns at typical consumption levels.
Allergen info
Mono- and diglycerides are not derived from major allergens. They do not contain gluten.
Products containing Mono & Diglycerides And Preservatives
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.