Monodyglycerides
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What it is
Monoglycerides and diglycerides are fats that occur naturally in small amounts in all fats and oils. They are made commercially by reacting glycerol with fatty acids, often from vegetable or animal sources. These compounds are used as emulsifiers, which help mix ingredients that normally don't blend well, like oil and water.
Why it's used
Manufacturers add monoglycerides to improve the texture and shelf life of baked goods, ice cream, and margarine. They act as emulsifiers, helping to keep ingredients combined and preventing separation. You'll find them in products like bread, cakes, and processed meats.
Health notes
Monoglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common component of the diet, as they are found naturally in foods containing fat. International bodies like JECFA have evaluated monoglycerides. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Monoglycerides are not derived from any of the nine major allergens. They do not contain gluten.