Mono- and Diglycerides
The short version
Widely used emulsifiers made from glycerol and fatty acids, found in many baked goods and dairy products.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Produced by reacting glycerol with fatty acids from vegetable or animal fats. Industrial production began in the mid-20th century.
How it's used
Used in bread, cakes, ice cream, margarine, peanut butter, and whipped toppings. Improves volume, crumb structure, and freeze-thaw stability.
Safety profile
No ADI specified. Considered safe at usual food levels. The vegetable vs. animal source is rarely specified on labels, which is a concern for vegetarians and some religious dietary practices. Emerging research suggests some emulsifiers may affect gut microbiota.
Physical & chemical properties
Off-white waxy solid or beadlets. Insoluble in water but disperses to form emulsions. Combines a polar head with nonpolar fatty acid tails.
Regulation worldwide
Permitted globally. No upper limit in most food categories.
Educational information only. Not medical or dietary advice.