Mono- and Diglycerides
What it does
Emulsifier.
How it's made
Made from glycerol and fatty acids (plant or animal).
Mono- and diglycerides of fatty acids are among the most common emulsifiers in food, used in bread, margarine, ice cream, cakes and countless other products to blend fats with water, improve texture and extend freshness. They are closely related to ordinary dietary fat.
They are made from fats and oils (which are triglycerides — glycerol joined to three fatty acids) by a reaction called glycerolysis: the fat is heated with extra glycerol and a catalyst so that the fatty acids redistribute, producing a mixture of mono- and diglycerides (glycerol carrying one or two fatty acids). Alternatively, glycerol is reacted directly with fatty acids.
The mixture is then refined, and the most useful monoglyceride fraction can be concentrated by distillation. The source fat can be vegetable or animal, which matters for vegetarian and religious dietary requirements, and the finished emulsifier is a waxy solid or fluid standardised for its emulsifying performance.
Possible reactions
Generally safe; source may matter for vegans.