Diglycerides are fats commonly used as food additives due to their emulsifying properties. They help maintain the texture and consistency of processed foods and are considered safe by the FDA and EU. However, some diglycerides may be derived from animal products, and their caloric impact is minimal.
Diglycerides are fats. They are common food additives that are derived from natural products or are produced synthetically. They are often referred to as incomplete fats because they don’t contain as many fatty acids as most natural fats or triglycerides. While a triglyceride has three fatty acids attached to a single glycerol molecule through an ester linkage, a diglyceride has only two fatty acids. A monoglyceride contains only a single fatty acid attached to a glycerol molecule which gives it similar properties and applications to diglycerides.
Diglycerides are surfactant molecules that attract and repel water at the same time. These hydrophilic and hydrophobic properties make them excellent emulsifiers because they are soluble in fats and water. While substances like oil and water separate naturally, adding an emulsifier can help disperse the molecules evenly.
Found in a wide variety of processed foods, diglycerides help maintain the texture and consistency of products with ingredients that wouldn’t normally blend well. They allow, for example, baked goods to retain moisture and freshness for longer. Plus, they keep ingredients in products like peanut butter, salad dressings, and margarine from separating. They are also found as an emulsifier in ice cream because they help maintain proper viscosity and keep the texture smooth and creamy when frozen.
There are often questions about the safety of diglycerides in frequently consumed foods. The United States Food and Drug Administration (FDA) has placed them on the Generally Recognized As Safe (GRAS) list indicating that experts consider them safe as food additives. They can also be found on a European Union (EU) approved list of food additives. However, vegetarians may need to take extra precautions because some diglycerides are derived from animal products and it is often difficult to identify the actual source.
While there have also been concerns regarding the calories from the fats found in diglycerides, it is generally accepted that the amount found in most food products is so minimal that there is virtually no caloric impact from normal food consumption. Many manufactured products containing diglyceride additives may be labeled “fat-free” because according to the FDA, the amounts are too small for the consumer to recognize as fat.
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