Original article date: May 16, 2014
Updated by Gavin Van De Walle – Dec. 3, 2021
Just as mono- and disaccharides are to carbohydrates, mono- and diglycerides are to fats.
Fats are made up of a glycerol molecule and three fatty acids. One fatty acid linked to a glycerol molecule is called a monoglyceride, and as the name suggests, two fatty acids linked to a glycerol molecule is called a disaccharide.
Mono- and diglycerides are used in a diverse variety of food categories, primarily as emulsifiers.
They are also used for the purpose of improving:
- dough softness
- cake volume and texture
- the creamy mouthfeel of ice cream
- the smoothness of cheese
Some oils naturally contain mono- and diglycerides but in low concentrations, requiring industrial production.
When manufactured, they are produced through the glycerolysis (using glycerol) of fats and oil oils such as soybean, canola, cottonseed, sunflower, and coconut or palm oil.
From these fats and oils, the main fatty acids to manufacture mono- and diglycerides include lauric, linoleic, myristic, oleic, palmitic, and stearic acid.
For manufacturing, an alkaline catalyst is used with high temperatures to create a blend of mono-, di-, and triglycerides and a small amount of glycerol. Monoglycerides can be separated from this mix using distillation methods, then processed further to give the ingredient additional functionality in a formula.
Further refinement of monoglycerides include:
- Distilled Monoglycerides (or DMG/Glycerol Monostearate)
- Ethoxylated Monoglycerides
- Citric Acid Esters of Monoglyceride
- Lactic Acid Esters of Monoglycerides
- Acetic Acid Ester of Monoglycerides
- Diacetyl Tartaric Esters of Mono- and Diglycerides (DATEM)
Functional properties of monoglycerides and diglycerides are determined by:
- The percent of monoglycerides.
- How well the blend stabilizes an emulsion of two unmixable substances (water-in-oil or oil-in-water emulsions).
- The type of fat used as the base ingredient.
- Whether the original fat is saturated or unsaturated.
- The crystallization of the fats. These are referred to as alpha-, beta’- (beta prime-), or beta-crystals, with the alpha- form being the most functional, but over time some tend to convert to the more stable beta forms, which are still moderately functional.
Hydrophilic – lipophilic balance
Within the monoglyceride molecule, the glycerol “head” is hydrophilic, meaning it favors water and the fatty acid chain — or “tail” — is lipophilic, meaning it favors oil. The hydrophilic-lipophilic balance (HLB) number is an indication of the solubility of an emulsifier, and the scale is a value between 0 and 20.
Keep in mind that this value doesn’t provide a whole picture of how it will behave in a formula, as most food products are made up of more than just water and oil, but it can give you indications of potential uses.
In general:
- Low HLB values are more soluble in oil and promote water-in-oil emulsions.
- Higher HLB values are more soluble in water and promote oil-in-water emulsions.
Key functions of monoglycerides and diglycerides
Here are key functions of mono- and diglycerides to keep in mind for your formulation:
Aeration, agglomeration and emulsification
Mono- and diglycerides are effective at stabilizing foods where a visible separation would occur over time without its use, such as peanut butter, coffee creamers, margarine, or mayonnaise.
Air-in-liquid emulsions, like cake batter or ice cream, quickly produce and stabilize air pockets when a mono- or diglyceride is added to the formula.
In cakes using cake shortening containing monoglycerides, air and fat are dispersed into finer particles in the batter, giving the baked cake a higher volume and a fine, even grain.
In ice creams, incorporating emulsifiers into the formula will yield a more stable foam structure with smoother body and texture.
Starch complexing and protein interaction
Mono- and diglycerides slow the retrogradation of starch, seen during the staling of baked goods like bread and cakes. This is the tendency for starch granules to recrystallize and force water out of the baked gelatinized matrix.
The addition of mono- and diglycerides also improves the shelf life of baked products and enhances the softness.
Mono- and diglycerides also have an effect on gluten protein in baked products.
When bread dough is formed, the gluten forms an elastic network to trap leavening gases, causing the dough to rise. With a weak network, gases may be lost, causing losses in bread volume. Using DATEM or sometimes ethoxylated monoglycerides in your formulation will aid in improving this network, no matter if caused by annual wheat crop variation or mixing tolerance.
Fat interaction and crystal modification
Since monoglycerides and diglycerides are created using fat, they can influence the fat content of a formula in many ways. Mono- and diglycerides are added in margarines and spreads to emulsify ingredients and provide crystal modification. In meats and sausages, citric acid esters of monoglycerides can aid in better fat distribution and improved emulsification.
Processing improvement
Monoglycerides and diglycerides can be added to your formulation to aid in the prevention of sticking during processing. It is effective when drum drying, as well as when extruding starch-based products.
Additional formulation insights
Here are some additional tips:
- Use levels will be very low in comparison to other ingredients in your formula. Refer to your country’s regulatory information to determine if limits are in place.
- Sometimes a blend of multiple types of mono- and diglycerides, as well as other emulsifiers, will be needed to give the best performance in your final product.
- Mono- and diglycerides may aid in reduction of fat from your formulation or allow you to switch to liquid oil, with little impact on your product texture or shelf life.
- Developers can work with emulsifier vendors to identify a mono-and diglyceride blend to achieve the desired finished product attributes. Also, consult your supplier to learn of any pre-processing that must occur – such as heating – to get the most benefit out of your mono- and diglyceride blend.
With the consumer push for clean-labeled products, be aware of how your consumer feels about mono- and diglycerides in a product – alternatives, like soy lecithin, may be perceived differently.
Vegetarians and vegans may express concern over the fat source and if it is animal or vegetable-based. GMO oils for the base material may also be a concern from consumers. Moreover, mono- or diglycerides are also not permitted for use in products labeled as organic, except for when used in drum drying of food,
Finally, develop a relationship with your supplier. They may be able to assist in finding the ideal product to fit your formula needs.
The views, opinions and technical analyses presented here are those of the author or advertiser, and are not necessarily those of ULProspector.com or UL Solutions. The appearance of this content in the UL Prospector Knowledge Center does not constitute an endorsement by UL Solutions or its affiliates.
All content is subject to copyright and may not be reproduced without prior authorization from UL Solutions or the content author.
The content has been made available for informational and educational purposes only. While the editors of this site may verify the accuracy of its content from time to time, we assume no responsibility for errors made by the author, editorial staff or any other contributor.
UL Solutions does not make any representations or warranties with respect to the accuracy, applicability, fitness or completeness of the content. UL Solutions does not warrant the performance, effectiveness or applicability of sites listed or linked to in any content.
Ulsifier mono digliserides of fatty acid in the Polish Baker is from animal or vegetable fat?..I want to confirm it wether it is vegetable fat or animal fat?
Does mono dyglcerides contain soya protein
Is there a flashpoint for mono di glycerides?
I’m interested in this product called “Leaner Creamer”
However should I be concerned about any of these ingredients? I’m mainly concerned about the mono diglycerides…. Is this a “cover up” for “hydrogenated oil”?
Coconut Oil, Maltrodextrin, Natural Flavors, Sodium Caseinate, Mono & Diglycerides, Detrose, Dipotassium Phophate, Tricalcium, Phosphate, Soy Lecithin, Silicon Dioxide.
A very informative paper! Thanks indeed. But please, I would like to know the pH range of mono and diglycerides, both as non-aqueous, and in 10% aqueous solution. Your response would be appreciated.
Hello.
I have a similar question to The. Just Horgans. My understanding of hydrogenated oil is that it can “harden” your blood. As in it creats sort of a cementing mixture. I have heard this many times, and many very credible sources say it’s awful for a person to consume.
Having read your article, it would lead me to believe that all of these emulsifiers would have a similar effect by bonding the water in your blood with fats. It seems very likely that this product you are peddling could kill people. Is there evidence against this? Or evidence for why these emulsifiers are harmless? I know its in very small quantities, but it wouldnt take much in your veins to cause problems, and if you eat enough of the products made with emulsifiers, surely it will build up. Please list sources, if you have any, for the safe use of emulsifiers.
Thanks.
I am strictly vegetarian
Please let me know that in bread etc, burrito or tacos, any corn chips
Which mono or di glyceride has animal fats
Thanks
Neerja
What anamil fat it is included in this monoglycerides, please let me know thank you.
Agree with your comment. I have just found mono and diglycerides in Producers cream and several studies showing the negative effects on gut and energy production in the cells.
It would be great if not using fat from animal because alot of people don’t use pork or beef . It will be very appreciated for that. Thank you.
What, if any affect does it have on dogs (they luv peanut butter and toast
Good day Jill,
Trust you are doing well. Regarding method of use in a dough mix combined with Sorbitan monostearate (E491) & polysorbate 60. Do I melt E471 to liquid form and then add to E491 thereafter adding it to the dough/ or do I add it before the dough? I get big gas bubbles in my dough. Thank you in advance and waiting on your response.
if some body help me the type of animal fat added in butter milk.
Hi, very informative article. I have 2 questions:
Is Datem the same as Mono and Di-Glycerides? Do I have to label both?
Under what % do I not have to label them in the USA?
Hi Juan
I have the same concern as you …have got any answer..Email: [email protected]
Hi there! Like many other people on this site, I was wondering what types of products contain animal fats and how you can tell the difference. Thank you for your time and have a blessed day!
Is it possible to encourage the recombination of FFA and diglycerides back into triglycerides in a fat used in food?
Just discovered that I cannot tolerate mono- and di- or tri-glycerides, which makes sense since I am soy intolerant. Migraines and stomach issues caused me to check the make up of these ingredients. I wish that our food systems were not so reliant on soy emulsifiers and soy fillers.