- SOY ALLERGY
- CORN ALLERGY
Vegetable mono-diglycerides are used to blend ingredients together that normally do not blend well such as oil and water. They are found in beverages, ice cream, gum, whipped toppings, margarines, baked goods and butters like peanut butter. Vegetable mono-diglycerides give a creamy consistence to butters and prevent oil from separating. They are soluble in both water and fat.
Other Use and Industries
The human body naturally receives triglycerides from the food it consumes. High level of triglycerides are not good for the body, and consuming foods with large amounts of mono-diglycerides can lead to adverse health conditions. Mono-diglycerides act like partially hydrogenated oils or fats in the body. The inclusion of mono-diglycerides in foods usually has no caloric impact since they are found in small amounts. Mono-diglycerides are considered to be safe in amounts appropriate for food. However, it is wise to remember that they are still a processed food ingredient and are not naturally present in the human food supply. They may be synthesized from chemical sources. Those with soy allergies should use caution when consuming foods with mono-diglycerides because they may be sourced from soy.
Vegetable mono-diglycerides are fat compounds related to triglycerides, which are derived from animal or vegetable sources.
Vegetable mono-diglycerides are a kind of incomplete fat. They are comprised of two fatty acids, a mixture of monoglycerides and diglycerides. The ratio of these two glycerides may be proprietary from manufacturer to manufacturer, but the ingredients are not. Mono-diglycerides are usually sourced from canola or soybean oil, however, they may also be synthesized.