Vegetable Mono & Diglycerides

Vegetable mono- and diglycerides are a mixture of mono- and diglycerides derived from vegetable oils. They are produced by heating glycerol with fatty acids from vegetable sources, such as palm or soybean oil.

Manufacturers add mono- and diglycerides to foods primarily as emulsifiers. They help mix ingredients that normally don't blend well, like oil and water, creating a smoother texture. They are often found in baked goods, ice cream, margarine, and shortening.

In the U.S., mono- and diglycerides are generally recognized as safe (GRAS) by the FDA. These compounds are a common part of the diet, as they are also produced during the digestion of fats. International bodies like JECFA have evaluated them, and they are widely permitted for use in foods globally. Evidence does not indicate adverse health effects at typical dietary levels.