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 99 g
- Saturated Fat 82 g
- Trans Fat 0.5 g
- Monounsaturated Fat 14 g
- Polyunsaturated Fat 2.5 g
- Cholesterol 0 mg
- Sodium 5 mg
- Salt 0.01 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.4 g
- Energy 891 kcal
- Water 0.4 g
- Fat 99 g
- Saturated Fat 82 g
- Monounsaturated Fat 14 g
- Polyunsaturated Fat 2.5 g
- Trans Fat 0.5 g
- Vitamins 0.8 mg
- Vitamin E 0.8 mg
- Minerals 7 mg
- Major Minerals 7 mg
Distilled mono- and diglycerides (E471) are partial glycerides of edible fats—an emulsifier lipid, not a sweetener. Typical hard bakery grade is ~99 g fat, highly saturated, energy ~890 kcal/100 g, with only traces of moisture. Protein and carbohydrate are 0.
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.