Vegetable Mono-and Diglycerides Of Fatty Acids

These are fats and oils that have been chemically processed. They are made from either animal fats or vegetable oils, or a combination. The process modifies the fat molecules to create mono- and diglycerides.

Manufacturers add mono- and diglycerides to foods primarily to act as emulsifiers. This helps to blend ingredients that normally don't mix well, like oil and water. They are often found in baked goods, ice cream, and margarine.

Mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are common components of the diet as they are also naturally present in fats and oils. Regulatory bodies like JECFA and EFSA have evaluated them and found them to be safe for consumption at typical levels. There are no major controversies or health concerns associated with their use in food.