Mono- and Diglycerides of Fatty Acids
EmulsifiersAnti-foaming AgentsGlazing AgentsStabilizers
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Mono- and Diglycerides of Fatty Acids are widely used emulsifiers that blend oil and water in baked goods, margarine, spreads, and ice cream, stabilize whipped foam structures, and extend shelf life.
Commonly found in
- —Baked goods
- —Margarine and spreads
- —Ice cream
- —Whipped cream and non-dairy toppings
Key functions
- —Emulsifies oil-and-water mixtures
- —Stabilizes foam structure
- —Improves texture and volume
- —Extends shelf life
Potential Risks and Side Effects
- 01Generally recognized as safe (GRAS) by the FDA and EFSA
- 02May contain trace amounts of trans fatty acids as a production byproduct, though typically minimal
- 03Can be derived from animal fats, palm oil, or soy — those with dietary restrictions or allergies should check sourcing
- 04May cause mild digestive discomfort, such as bloating or diarrhea, in sensitive individuals at high intake