Processed
Mono and Diglycerides
Mono- and diglycerides of fatty acids are partial glycerol esters made by glycerolysis of edible fats and oils or by direct esterification. Sold as soft pastes, hard flakes, or beads, they are workhorse emulsifiers in bread, cake, margarine, ice cream, and peanut butter. Monoglycerides orient at fat–water interfaces, strengthen dough gas cells, delay staling, and keep water and fat phases from separating in spreads and frozen desserts. Quality product is bland, free of rancid or soapy notes, with a declared iodine value and mono content suited to the process—distilled monoglycerides for high activity, mixed mono-diglycerides for cost-effective dough and fat systems. Melt into fat or disperse with warm liquid before full mixing. Store cool and dry; soft grades can oxidise if left warm and open.
Also known as: E471, Mono- and diglycerides, Mono- and diglycerides of fatty acids, Monoguriserido jiguriserido, Dān shuāng gānyóuzhī, Mono e diglicerídeos
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.05 g
- Saturated Fat 0.48 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.22 g
- Cholesterol 0 mg
- Sodium 19.9 mg
- Salt 0.05 g
- Total Carbohydrate 88.9 g
- Dietary Fibre 0 g
- Total Sugars 86.7 g
- Complex / starch 1.94 g
- Protein 1.94 g
- Water 5.01 g
- Energy 364 kcal
- Water 5.01 g
- Carbohydrates 88.9 g
- Sugars 86.7 g
- Monosaccharides 60.7 g
- Disaccharides 26 g
- Starch 1.94 g
- Amylose 0.49 g
- Amylopectin 1.46 g
- Digestible Starch 1.65 g
- Resistant Starch 0.19 g
- Protein 1.94 g
- Fat 1.05 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.22 g
- Vitamins 25 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2 µg
- Vitamin C 2 mg
- Vitamin E 0.1 mg
- Vitamin K 0.5 µg
- Minerals 310 mg
- Major Minerals 304 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2 · vitamin-e: 0.1 · vitamin-k: 0.5 ·
Minerals
Sodium: 19.87 · Potassium: 232 · Calcium: 52 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Mono and Diglycerides.
History
Chemists characterised partial glycerol esters of fatty acids as distinct from triglycerides.
Commercial mono- and diglycerides entered bakery shortenings and margarine as industrial emulsifiers.
Distilled monoglycerides raised mono content and performance for bread and cake systems.
E471 listing unified mono- and diglycerides under European additive law for bakery and fat products.
Palm, soy, sunflower, and non-hydrogenated feedstock grades met shifting sustainability and trans-fat rules.