Ingredient

Phosphated Mono- And Diglycerides

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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers add phosphated mono- and diglycerides to improve texture and stability in foods. They …

What it is

Phosphated mono- and diglycerides are a type of emulsifier made from edible fats and oils. They are produced by reacting mono- and diglycerides with a phosphorylating agent, like phosphoric acid. This process creates a more stable emulsifier that can help blend oil and water-based ingredients.

Why it's used

Manufacturers add phosphated mono- and diglycerides to improve texture and stability in foods. They act as emulsifiers, helping to keep ingredients like oil and water mixed together. They are often found in baked goods, shortenings, and some dairy products.

Health notes

In the U.S., phosphated mono- and diglycerides are generally recognized as safe (GRAS) by the FDA when used for their intended purpose. Regulatory bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated them. Evidence does not suggest adverse health effects at typical consumption levels.

Allergen info

Phosphated mono- and diglycerides are not derived from major allergens. They do not contain gluten.

Products containing Phosphated Mono- And Diglycerides

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.