Are mono and diglycerides of fatty acids bad for you?

January 10, 2026 •

3 min read

According to the FDA, mono and diglycerides of fatty acids are classified as Generally Recognized as Safe (GRAS) and have been used in food production for decades. These common emulsifiers are used to improve the texture and shelf life of many packaged foods, raising questions about whether they are bad for your health.

Quick Summary

This article explores mono and diglycerides of fatty acids, reviewing their function as emulsifiers, their safety status as regulated by health organizations like the FDA, and potential health concerns linked to trace trans fats or association with processed foods. It also covers how they are made and what consumers can do to make informed dietary choices.

Key Points

FDA deems safe: The FDA classifies mono and diglycerides as Generally Recognized as Safe (GRAS) for use as food additives.
Emulsifiers in processed foods: They function as emulsifiers to combine oil and water, improving texture and extending the shelf life of many processed items like baked goods, peanut butter, and ice cream.
Potential for hidden trans fats: Some are produced using hydrogenated oils and may contain small, unlabeled amounts of trans fat, a risk that adds up with high consumption of processed foods.
Emerging gut health concerns: Preliminary research suggests some emulsifiers might disrupt the gut microbiome, potentially contributing to inflammation and metabolic issues.
Linked to overall diet quality: Found predominantly in ultra-processed foods, these additives are a marker for a diet high in sugar, salt, and unhealthy fats, which is linked to poor health outcomes.
Source can be animal or plant: The fatty acids can come from either animal or vegetable fats, making confirmation with the manufacturer necessary for those with specific dietary restrictions.

What are mono and diglycerides of fatty acids?

Mono and diglycerides are emulsifiers commonly found in packaged and processed foods. They help oil and water blend, preventing separation and improving texture and consistency in products like margarine, ice cream, and baked goods. While naturally occurring in small amounts in some oils, those in processed foods are commercially produced from fats and oils. Structurally, they have one (mono-) or two (di-) fatty acids attached to glycerol, unlike triglycerides which have three. Our bodies naturally produce them during the digestion of triglycerides.

How mono and diglycerides are produced

Commercial mono and diglycerides are typically made through glycerolysis, a process involving heating fats and oils (triglycerides) with glycerol and an alkaline catalyst. This produces a mix of mono-, di-, and triglycerides, which is then refined to isolate the desired emulsifiers.

Why are they so common?

They are widely used for their functional benefits:

Improving Texture: Making foods like bread softer.
Extending Shelf Life: Preventing staling.
Ensuring Consistency: Stabilizing creamy products.
Preventing Separation: Keeping ingredients mixed in products like peanut butter.

The connection to trans fats

A key concern is the potential for mono and diglycerides to contain trace amounts of trans fats. This can happen if partially hydrogenated oils are used in production. FDA rules don't require listing trans fat if it's less than 0.5 grams per serving, meaning these trace amounts may not appear on nutrition labels. However, consuming multiple processed foods with these hidden trans fats can add up, concerning health-conscious consumers.

Potential health concerns beyond trans fat

Researchers have raised other potential health concerns, though more research is necessary.

Possible Impact on Gut Microbiome

Disruption of gut bacteria: Some studies suggest emulsifiers might negatively affect gut microbiota.
Increased inflammation: Animal studies have linked emulsifier intake to increased gut permeability and inflammation.
Metabolic effects: Research is exploring a potential link between emulsifier consumption and metabolic issues like obesity and insulin resistance.

Potential for Contaminants

Trace toxins: There is a possibility of minute contamination with heavy metals and other toxins during manufacturing.

Association with Processed Foods

Overall dietary pattern: Because they are common in highly processed foods, consuming a diet high in mono and diglycerides often means a diet high in sugar, salt, and unhealthy fats, which are linked to negative health outcomes independently. The emulsifier's presence may simply indicate an overall less healthy diet.

FDA and EFSA perspective on safety

Both the FDA and the European Food Safety Authority (EFSA) consider mono and diglycerides safe. The FDA designates them as GRAS, allowing their use following good manufacturing practices. The EFSA, after a 2017 review, found no safety concerns at approved uses and saw no need for a specific acceptable daily intake. These assessments are based on current evidence and typical consumption. Regulatory bodies continue to monitor new research, such as on gut health impacts.

Comparison of dietary fats


Feature	Triglycerides	Mono- & Diglycerides	Trans Fat (Artificial)
Structure	Glycerol + 3 fatty acids	Glycerol + 1 or 2 fatty acids	Unsaturated fats with altered molecular shape
Source	Natural fats and oils; primary storage fat	Naturally in trace amounts; industrially produced emulsifier	Produced by hydrogenation of vegetable oils
Function in Body	Primary energy source; energy storage	Digestion intermediary; reassembled into triglycerides	Promotes inflammation, raises LDL cholesterol
Listing on Label	Main component of 'Total Fat'	Listed in ingredients list (as emulsifier)	Listed on nutrition label (if ≥0.5g/serving); trace amounts may be omitted
Health Impact	Moderation is key; high levels linked to heart disease	Indirect risks via processed foods; trace trans fats	Strongly linked to negative health effects like heart disease

How to limit your intake

To limit your intake, focus on reducing processed and packaged foods.

Read ingredient lists: Look for 'mono and diglycerides'.
Choose whole foods: Opt for fresh produce, whole grains, and lean proteins.
Cook at home: Prepare meals yourself to control ingredients.
Check sources: If following a vegan diet, contact manufacturers to confirm if the source is plant-based.

Conclusion: Are mono and diglycerides bad for you?

Whether mono and diglycerides are definitively "bad" is complex. Regulatory bodies consider them safe for typical consumption. However, concerns arise from the potential for hidden trans fats and their presence in ultra-processed foods. While not harmful in isolation, their consumption as part of a highly processed diet is linked to broader health risks. Reducing processed foods naturally lowers intake and promotes overall health, shifting focus from this single additive. Learn more about food additive safety on the Center for Science in the Public Interest's Chemical Cuisine website.

Frequently Asked Questions

Their primary function is to act as emulsifiers, which help combine ingredients that don't naturally mix, like oil and water. This improves texture, consistency, and stability in many processed foods.

Yes, they are considered a type of fat (glycerides). However, they are listed on ingredient lists as emulsifiers rather than in the 'Total Fat' section of a nutrition label.

If they are produced using partially hydrogenated oils, they can contain trace amounts of trans fat. These small amounts are not required to be listed on the nutrition label, leading to concerns about hidden trans fat intake.

Some emerging research suggests that certain emulsifiers, including mono and diglycerides, could alter the gut microbiota and potentially contribute to inflammation and metabolic issues, but more studies are needed.

The most effective way to avoid them is to reduce your intake of highly processed and packaged foods. Reading ingredient lists and choosing whole, unprocessed foods is the best strategy.

No, they can be derived from either animal or plant sources, including animal fats like beef or pork. Vegans and vegetarians should check with the manufacturer to confirm the source if it is not explicitly labeled.

In typical dietary amounts, mono and diglycerides are not considered more harmful than triglycerides. The primary concern is their presence in ultra-processed foods, which often contain unhealthy levels of other fats and sugars.