Tag: Glyceride

A diglyceride, a lipid composed of a glycerol backbone and two fatty acid chains, is more precisely known by its scientific name, diacylglycerol. This molecule is more than just a structural component of fats; it is also a vital player in cell communication and a common food additive.

Food fats consist mainly of triglycerides, but the World Health Organization notes that many foods also naturally contain small amounts of partial glycerides, including monoglycerides. This confirms that a lipid can be a monoglyceride, a crucial component for digestion and a versatile emulsifier in the food industry.

According to the Center for Science in the Public Interest, mono- and diglycerides are ranked as 'safe' food additives, yet they are predominantly found in processed foods high in refined ingredients. So, **what is a diglyceride**? This type of fat is both a naturally occurring lipid and a commercially produced emulsifier with widespread use in the food industry.