Vegetable Based Mono And Diglycerides
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What it is
Mono- and diglycerides are fats that are made by combining glycerol with fatty acids. They can be derived from vegetable oils, animal fats, or petroleum. They are often produced by heating glycerol with fatty acids or by reacting fats and oils with glycerol.
Why it's used
Manufacturers add mono- and diglycerides to foods to help mix oil and water, which improves texture and shelf life. They act as emulsifiers, keeping ingredients from separating. They are commonly found in baked goods like cakes, cookies, and breads, as well as in 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 food additive and are found naturally in small amounts in many foods. International bodies like JECFA have evaluated them. Evidence does not suggest adverse health effects from typical dietary intake.
Allergen info
Not a major allergen. They are not derived from milk, egg, fish, shellfish, tree nuts, peanuts, wheat, soy, or sesame. They do not contain gluten.