What do mono- and diglycerides come from?

December 16, 2025 •

3 min read

Trace amounts of mono- and diglycerides occur naturally in many food fats and oils, but for commercial applications, they are industrially produced. So, what do mono- and diglycerides come from? The raw materials can be derived from a variety of plant and animal sources.

Quick Summary

Mono- and diglycerides are commercially manufactured from both plant oils and animal fats via a process called glycerolysis. The end product is a mixture of glycerides used as an emulsifier in many processed foods.

Key Points

Dual Origins: Mono- and diglycerides can come from both plant-based oils (e.g., soybean, palm) and animal fats (e.g., pork, beef).
Industrial Process: They are primarily produced commercially through a chemical reaction called glycerolysis, which uses triglycerides and glycerol as starting materials.
Naturally Occurring: These compounds are also found in trace amounts in many natural fats and oils and are intermediates in human digestion.
Not Always Labeled: Food labels often do not specify whether the mono- and diglycerides are plant or animal-derived, requiring consumers with dietary restrictions to seek confirmation.
Function as Emulsifiers: Their main role in food production is to act as emulsifiers, preventing ingredients like oil and water from separating and improving texture and shelf life.
Vegan and Halal Concerns: Due to the possibility of animal sourcing, vegans and those observing halal or kosher diets must verify the origin before consumption.

The Chemical Composition and Natural Presence

Mono- and diglycerides are a class of glycerides, molecules composed of a glycerol backbone attached to fatty acid chains. A monoglyceride has one fatty acid chain, while a diglyceride has two. Triglycerides, the most common type in our diet, have three fatty acid chains.

Our bodies naturally break down triglycerides into mono- and diglycerides during digestion. These molecules are also present in low concentrations in natural fats and oils, but not enough for large-scale food manufacturing.

Industrial Production: The Glycerolysis Process

Commercial production of mono- and diglycerides primarily uses a process called glycerolysis. This involves reacting triglycerides (fats or oils) with glycerol at high temperatures (200–250°C) with an alkaline catalyst.

The result is a mixture of mono-, di-, and triglycerides. Molecular distillation is used to purify this mixture and isolate the mono- and diglycerides, creating a more refined emulsifier. This process makes commercial mono- and diglycerides synthetic.

Diverse Sourcing: Plant vs. Animal Origins

The raw materials, glycerol and fatty acids, can be sourced from plants or animals. The final product functions the same way regardless of the source.

Plant-Based Sources

Plant-based sources are often used for vegan and vegetarian products. Common plant oils include soybean, palm, canola, sunflower, cottonseed, coconut, and grapeseed oil.

Animal-Based Sources

Animal fats can also be used, which is important for those with dietary restrictions. Common animal sources are lard (pork) and tallow (beef).

The Role of Mono- and Diglycerides in Food

Mono- and diglycerides are crucial emulsifiers in processed foods, helping to blend oil and water to prevent separation and maintain texture in products like mayonnaise and margarine. They also improve texture (e.g., in ice cream), extend shelf life in baked goods, enhance consistency (e.g., in peanut butter), and stabilize aeration in whipped products.

Plant vs. Animal-Derived Mono- and Diglycerides: A Comparison

The source of mono- and diglycerides is important for consumers with specific dietary needs. The table below highlights key differences.


Feature	Plant-Derived	Animal-Derived
Source Materials	Vegetable oils (soybean, palm, canola, etc.)	Animal fats (lard from pork, tallow from beef)
Vegan/Vegetarian Status	Considered vegan/vegetarian	Not considered vegan/vegetarian
Halal/Kosher Status	Generally considered halal/kosher	Halal/kosher status depends on sourcing and preparation; can be questionable
Labeling	May be labeled as "vegetable mono- and diglycerides"	Often not specified on the label, making source ambiguous
Sourcing Transparency	High demand for vegan products leads to more specific labeling	Requires contacting the manufacturer to confirm the source

Conclusion: The Ubiquitous Emulsifiers

Commercially manufactured mono- and diglycerides from plant oils or animal fats through glycerolysis are vital emulsifiers, stabilizing many processed foods and improving texture and shelf life. While naturally present in trace amounts, industrial production is necessary for widespread use. Consumers with dietary restrictions should be aware that the source may not be clearly labeled, requiring direct contact with the manufacturer for verification. The FDA considers them generally recognized as safe (GRAS), though trace trans fats can be present depending on the process. Authoritative sources like UL Prospector offer further information on food additive properties.

Potential for Trans Fats

Some production methods can introduce small amounts of trans fats into mono- and diglycerides, especially when using hydrogenated fats. These trace amounts might not be on nutritional labels due to regulations. Consumers concerned about trans fats may need to verify the source and manufacturing process with the producer.

How to Determine the Source

Identifying the source of mono- and diglycerides for dietary reasons can be difficult. Look for specific labels like "Certified Vegan," "Halal," or "Kosher," or check for "vegetable mono- and diglycerides". If the source is unclear, contacting the manufacturer is the best approach.

The Future of Sourcing

Increasing consumer demand for transparency and plant-based options is leading more companies to label or use exclusively vegetable-derived mono- and diglycerides. The market for vegan and allergen-free emulsifiers is growing, pushing for more sustainable and ethically sourced ingredients and clearer labeling.

Frequently Asked Questions

No, mono- and diglycerides can be derived from either plant or animal fats, so their vegan or vegetarian status depends entirely on the source used by the manufacturer.

The most reliable way is to look for a 'Vegetable Mono- and Diglycerides' label, or for vegan/kosher/halal certification marks. If the label is not specific, you must contact the manufacturer directly to confirm the source.

Commercial production typically involves glycerolysis, a chemical reaction where triglycerides (fats/oils) are reacted with glycerol at high temperatures and then purified through molecular distillation.

Yes, they can contain small amounts of trans fats, especially when produced using partially hydrogenated oils. These trace amounts may not appear on nutritional labels due to regulatory standards.

Yes, they are naturally present in small amounts in various fats and oils and are also created in the body during the normal digestion of triglycerides.

Their main function is as an emulsifier, which helps to blend and stabilize ingredients that would otherwise separate, like oil and water. This improves the texture and consistency of the product.

They are widely used in a variety of processed and packaged foods, including baked goods, margarine, peanut butter, coffee creamers, and ice cream.