Mono- and diglycerides of fatty acids

Monoglycerides and diglycerides are types of glycerides both naturally present in food fats,[2] including various seed oils;[3] however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol,[4] followed by purification via solvent-free molecular distillation.

[8] The World Health Organization’s (WHO) report on the toxicological evaluation of mono- and diglycerides states that, “Food fats are in the main triglycerides.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has set an “acceptable daily intake” (ADI) as “not limited” due to the safety of these ingredients.

[13] Additionally, the Center for Science in the Public Interest, a consumer interest group that previously campaigned for the elimination of sulfite preservatives in fresh foods, as well as campaigned to label -- and eventually eliminate -- artificial trans fat found in partially hydrogenated oils) ranks mono- and diglycerides as “safe” in their Chemical Cuisine Ratings.

[15] The study also notes, that “Cancer is a multifactorial pathology, thus as expected, one specific nutritional factor (here, exposure to an emulsifier) does not drastically increase absolute risks per se.” In the late 2010s, the company Apeel Sciences entered the market in parts of South America, China, and Japan with monoacylglycerols as an alternative to fruit waxing and plastic films to prevent withering and conserving fruit and vegetables for transport and storage.