Mono-and diglycerides of fatty acids

Also Known As : Partial glycerides

Descriptions
details

Vegetarian

Usage Tips

Mono-and diglycerides of fatty acids can be used in processed and packaged food such as baked goods, candy, gum, soft drinks, whipped cream, ice cream, shortening, coffee creamers, mayonnaise, tortillas, nut butters, frosting, and margarine. They slow down the staling process of baked goods. The ensures fat is well distributed in processed meats and sausages. They give a creamier consistency to icecreams. They improve the consistency of margarine. They reduce stickiness in candies. They prevent separation of oil in nut butters.

Common names and forms

Mono & Diglycerides

Description

Mono-and diglycerides of fatty acids is a mixture of diglycerides and monoglycerides, sometimes referred to as partial glycerides. They are naturally present in various seed oils but in low concentrations. Commercially, they are obtained by a glycerolysis reaction between triglycerides and glycerol. The base can either be vegetable or animal fats and oils. They are mainly produced from vegetable oils, such as soybean. They are used as food additives in the form of emulsifier in packaged and frozen foods to improve texture and stability, extend their shelf life and prevent oil from separating.

Selection Guide

Read the labels carefully and look for the source mono-and diglycerides of fatty acids have come from. They may come from an animal or vegetable sources.

Note

Mono-and diglycerides of fatty acids contain trans fat and excessive consumption of trans fat is associated with increased risk of numerous diseases that includes obesity, heart diseases, diabetes and stroke. They may also raise LDL cholesterol levels and lower HDL cholesterol levels in the body. ⁽¹⁾

Resource & Links

(1) https://www.livestrong.com/article/445850-what-is-bad-about-mono-diglycerides/

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