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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add these compounds to foods primarily as emulsifiers. They help mix ingredients that …
What it is
Vegetable mono- and diglycerides are fats made from vegetable oils. They are produced by reacting vegetable oils or fats with glycerol. This process creates mono- and diglycerides, which are then purified.
Why it's used
Manufacturers add these compounds to foods primarily as emulsifiers. They help mix ingredients that don't normally mix, like oil and water, creating a smoother texture and preventing separation. They are commonly found in baked goods like cakes, breads, and muffins, as well as in some dairy products and shortenings.
Health notes
Vegetable mono- and diglycerides are generally recognized as safe (GRAS) by the FDA for use in food. They are a common food ingredient and are not typically associated with adverse health effects when consumed in amounts found in food. International bodies like JECFA have evaluated them, and they are widely used globally.
Allergen info
Not a major allergen. They are derived from vegetable oils and do not contain wheat or other major allergens.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.