Mono- and diglycerides of fatty acids

Glycerol esters of fatty acids (from edible fats/oils). May contain small amounts of triacylglycerols.

Emulsifier in bread, margarine, ice cream, and confectionery.

Digested like dietary fats. Ubiquitous in processed foods.

Very low concern at typical intake. Source fat composition varies.

Permitted in EU Annex II.

Mono- and diglycerides of fatty acids are GRAS in the U.S. and among the most common emulsifiers in bread, margarine, and confectionery. They are produced from edible fats and oils and digested like dietary fats. U.S. labeling uses the common name rather than the E 471 code.

Quantum satis in many categories.

Not specified.