Can Vegans Have Mono- and Diglycerides? The Guide to Checking Ingredients

December 16, 2025 •

4 min read

According to food scientists and ingredient databases, mono- and diglycerides can be derived from either animal or plant sources, which is why a vegan's ability to consume them is not always clear from the ingredient list alone. Navigating this common food additive is a challenge for many, as its origin is often ambiguous without further investigation.

Quick Summary

The vegan status of mono- and diglycerides is uncertain as they can be sourced from either animal fats or plant oils. Checking for vegan certification, contacting the manufacturer, or choosing products with specified plant-based alternatives are necessary steps for verification.

Key Points

Ambiguous Sourcing: Mono- and diglycerides can be sourced from either animal fats or plant-based oils, making their vegan status unclear from the ingredient list alone.
Check for Certification: The most reliable way to confirm if a product is vegan is to look for a third-party certification label, such as the Certified Vegan logo.
Contact the Manufacturer: If the source isn't specified, reaching out to the food manufacturer directly is the only way to confirm if their mono- and diglycerides are plant-derived.
Commonly Found: These emulsifiers are present in a wide range of processed foods, including many baked goods, ice creams, and spreads.
Use Plant-Based Alternatives: Vegans can use reliably plant-based emulsifiers like soy or sunflower lecithin, or homemade options such as agar-agar, as alternatives.
The Label Doesn't Tell All: The standard "mono- and diglycerides" label does not distinguish between animal and plant sources, and manufacturers are not legally required to specify.

What Are Mono- and Diglycerides?

Mono- and diglycerides are food additives classified as emulsifiers, meaning they help to blend ingredients that would normally separate, like oil and water. They are derived from fatty acids and glycerol, and are chemically similar to triglycerides, which are the main type of fat found in foods. A monoglyceride has one fatty acid attached to a glycerol molecule, while a diglyceride has two. These additives are widely used in processed foods to improve texture, extend shelf life, and maintain consistency.

They play a crucial role in preventing oil from separating in products like peanut butter and margarine, and for creating a creamy mouthfeel in ice cream and frozen desserts. In baked goods, they can help improve loaf volume and crumb softness by slowing the staling process. However, unlike many other ingredients, their presence on a label does not automatically disclose their origin.

The Vegan Dilemma: Navigating Ambiguous Sources

Because mono- and diglycerides can be produced from either plant-based oils (such as soybean, palm, or sunflower) or animal fats (such as beef or pork tallow), their vegan status is not guaranteed. The issue is that standard ingredient lists are not required to specify the source of the fatty acids used to create the emulsifier. This means that a product containing "mono- and diglycerides" could be either vegan or not, depending entirely on the manufacturing process.

For a vegan, this ambiguity presents a significant challenge. Some companies may use vegetable-derived sources but choose not to label them as such, while others may be using animal-derived ingredients. Without clear information, products become a gamble for the ethically-conscious consumer. This is a primary reason why relying on certified vegan products is the most reliable strategy.

How to Verify if Mono- and Diglycerides are Vegan

To determine if a product containing mono- and diglycerides is suitable for a vegan diet, you will need to do some detective work. Here are the steps to take:

Look for Vegan Certification: The most straightforward method is to look for a third-party vegan certification logo, such as the Certified Vegan logo from Vegan Action. These certifications confirm that the product, and all its components, are free from animal products or by-products.
Check the Label for Specificity: Some manufacturers will specify the source on the ingredient list. Look for terms like "vegetable mono- and diglycerides" or "mono- and diglycerides (plant-derived)". If the source is not specified, you cannot assume it is vegan.
Contact the Manufacturer Directly: If there is no vegan certification or clarification on the label, your best bet is to reach out to the company's customer service. You can ask them directly about the sourcing of their mono- and diglycerides for that specific product. Many companies are transparent about their sourcing when asked.

Plant-Based Alternatives for Mono- and Diglycerides

For those who wish to avoid mono- and diglycerides entirely due to the uncertainty, there are several plant-based alternatives that serve a similar emulsifying function. These are often used in vegan and allergen-friendly products:

Soy Lecithin: Derived from soybeans, this is a very common plant-based emulsifier found in many foods.
Sunflower Lecithin: An alternative to soy lecithin, derived from sunflower seeds and also widely used.
Agar-Agar: A gelatin substitute derived from seaweed, useful for gelling and stabilizing.
Xanthan Gum: A polysaccharide used as a thickener and stabilizer.
Flaxseed Gel: A homemade emulsifier made from flaxseeds and water.
Arrowroot Powder: A plant-based starch that can be used as a thickener in cooking and baking.

Mono- and Diglyceride Sourcing Comparison


Feature	Plant-Derived Mono- and Diglycerides	Animal-Derived Mono- and Diglycerides
Source Materials	Vegetable oils (soybean, palm, sunflower, canola)	Animal fats (tallow from beef or lard from pork)
Vegan Status	Vegan	Not Vegan
Labeling	May be specified as "vegetable mono- and diglycerides" or require certification	Rarely specified, requires contacting manufacturer or avoiding
Common Uses	Margarines, vegan baked goods, plant-based dairy products	Conventional baked goods, ice creams, processed meats, non-vegan foods

Common Foods Containing Mono- and Diglycerides

Mono- and diglycerides are prevalent in many processed and packaged foods, so it is important for vegans to be vigilant when shopping. Here is a list of common products where they may be found:

Baked goods (bread, cakes, cookies, pastries)
Margarine and shortening
Ice cream and frozen desserts
Peanut butter
Salad dressings and mayonnaise
Processed meats and meat substitutes
Chewing gum
Ready-to-use frostings and whipped toppings
Coffee creamers

Conclusion

In short, the definitive answer to "can vegans have mono- and diglycerides?" is: sometimes. Because the ingredient can come from either plant or animal sources, it is not possible to know if a product is vegan simply by seeing this additive on the label. The burden falls on the consumer to verify the source, either by looking for a clear vegan certification, checking if the label specifies a vegetable origin, or by contacting the manufacturer directly. Fortunately, the rising demand for vegan products means that many companies are increasingly transparent with their ingredient sourcing or are switching to reliably plant-based alternatives like soy or sunflower lecithin. By staying informed and paying close attention to labels, vegans can confidently navigate this ingredient and ensure their purchases align with their ethical standards.

For more information on vegan certifications, visit the Vegan Action website.

Frequently Asked Questions

No, mono- and diglycerides are not always vegan. They can be sourced from either plant-based oils like soy or palm oil, or from animal fats such as lard or tallow. Without explicit confirmation, their origin is uncertain.

Triglycerides are the main type of fat in our diet, made of a glycerol molecule and three fatty acid chains. Mono- and diglycerides have one or two fatty acid chains, respectively, and are used as emulsifiers rather than for nutritional content.

You can check by looking for a third-party vegan certification logo, seeing if the ingredient list specifies a vegetable source, or by contacting the manufacturer directly to inquire about their sourcing.

If you are strictly vegan and the product is not certified or labeled as plant-derived, it is safest to avoid it. However, some accidentally vegan products exist, so contacting the company is the only way to be 100% certain without avoiding the item entirely.

Common vegan alternatives include soy or sunflower lecithin, agar-agar, xanthan gum, flaxseed gel, and arrowroot powder. These serve similar functions in food production and can be relied upon by vegans.

Mono- and diglycerides are used in many processed foods to improve texture and shelf life. Common examples include baked goods like bread and pastries, frozen desserts like ice cream, margarines, and various dressings.

Yes, regulatory bodies like the FDA and EFSA have classified mono- and diglycerides as generally recognized as safe (GRAS) for consumption. However, they are often found in ultra-processed foods that are high in fat and sugar.