Vegetable Mono And Di-glycerides
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What it is
Vegetable mono- and di-glycerides are fats that are made from vegetable oils. They are produced by chemically combining glycerol with fatty acids derived from vegetable sources. This process creates a mixture of mono- and di-glycerides, which are then purified.
Why it's used
Manufacturers add mono- and di-glycerides to foods to help mix ingredients that normally don't blend well, like oil and water. This property makes them useful as emulsifiers in baked goods, ice cream, and margarine. They help improve texture and prevent separation in a variety of processed foods.
Health notes
In the U.S., vegetable mono- and di-glycerides are generally recognized as safe (GRAS) by the FDA for use in food. International bodies like JECFA and EFSA have also evaluated them. At typical consumption levels found in food, they are not associated with adverse health effects. The scientific consensus is that they are safe for consumption.
Allergen info
Vegetable mono- and di-glycerides are not derived from major allergens like soy, wheat, or milk. They are not a source of gluten.