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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add mono- and diglycerides to foods primarily as emulsifiers. They help mix ingredients …
What it is
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.
Why it's used
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.
Health notes
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.
Allergen info
Mono- and diglycerides themselves are not major allergens. However, if derived from soy or other major allergens, cross-contamination is possible during processing. 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.