Mono- Diglycerides Calcium Sulfate

Mono- and diglycerides are fats that occur naturally in small amounts in foods like butter and olive oil. They are typically made by combining glycerol with fatty acids, often derived from vegetable oils or animal fats. These fats act as emulsifiers, helping to mix ingredients that normally don't blend well, like oil and water.

Manufacturers add mono- and diglycerides to improve texture and stability in many foods. They help keep ingredients blended, prevent separation, and create a smoother mouthfeel. You can find them in baked goods, ice cream, margarine, and whipped toppings.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common food additive and have been evaluated by international bodies like JECFA. Evidence does not suggest adverse health effects from consuming mono- and diglycerides at typical levels found in food.