Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add mono- and diglycerides to foods primarily to act as emulsifiers. They help …
What it is
Vegetable mono- and diglycerides are a mixture of mono- and diglycerides, which are types of fats. They are made from vegetable oils, such as soybean or rapeseed oil, through a process called esterification. This process combines fatty acids with glycerol.
Why it's used
Manufacturers add mono- and diglycerides to foods primarily to act as emulsifiers. They help to mix ingredients that normally don't blend well, like oil and water. This improves texture and stability in baked goods, ice cream, and margarine.
Health notes
Vegetable mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are common dietary fats, and the body digests them like other fats. International bodies like JECFA have evaluated them and established acceptable daily intakes. Evidence does not suggest adverse health effects at typical consumption levels.
Allergen info
Mono- and diglycerides are typically derived from vegetable oils and are not considered one of the major allergens. They do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.