Palm Oil And Mono- And Diglycerides

Palm oil is a vegetable oil extracted from the fruit of the oil palm tree. Mono- and diglycerides are emulsifiers made from fats and oils, where fatty acids are attached to a glycerol molecule. They are often derived from vegetable oils, including palm oil.

This combination is used to provide texture and mouthfeel, and to help blend ingredients that normally separate, like oil and water. Palm oil contributes to the product's fat content and consistency, while mono- and diglycerides improve dough strength, prevent staling, and stabilize emulsions in foods like baked goods, candies, and tortillas.

Palm oil is Generally Recognized As Safe (GRAS) by the FDA. Mono- and diglycerides are also GRAS as food emulsifiers. Palm oil is high in saturated fat; the 2025-2030 Dietary Guidelines for Americans recommend keeping saturated fat intake under 10% of daily calories. JECFA has evaluated both palm oil and mono- and diglycerides; for mono- and diglycerides, no numeric limit was set as they are considered normal constituents of the diet. Mono- and diglycerides are not considered artificial trans fats, although they are sometimes confused with them.