What food has diglycerides in it?

November 1, 2025 •

3 min read

Did you know that diglycerides are present in many foods both naturally and widely used as food additives? This common emulsifier, or E471, is added to countless processed products to improve texture, stability, and extend shelf life.

Quick Summary

Diglycerides are emulsifiers that combine oil and water to stabilize processed foods. They are common in baked goods, spreads, confectionery, and dairy products to improve texture, prevent separation, and extend shelf life.

Key Points

Widespread Emulsifier: Diglycerides are commonly used as emulsifiers (E471) to blend oil and water in processed foods, preventing separation.
Improves Texture: They enhance the texture and mouthfeel of products like ice cream, margarine, and confectionery.
Extends Shelf Life: In baked goods, diglycerides slow down the staling process, keeping items soft and fresh for longer.
Found in Many Foods: You can find diglycerides in a wide array of products, from nut butters and baked goods to fast food items.
Source Varies: Commercial diglycerides can be sourced from either vegetable oils or animal fats, which is important for those with specific dietary needs.
Associated with Processed Foods: Although considered safe by the FDA, their presence often indicates a highly processed food product.

Common Processed Foods Containing Diglycerides

Diglycerides, often listed as mono- and diglycerides, are prevalent in many grocery store items due to their ability to blend fat and water. This functionality makes them essential for achieving specific textures and consistencies. They are also referred to as E471 on some food labels.

Baked Goods and Breads

One of the most common applications for diglycerides is in bakery items. They interact with starch to slow the staling process, resulting in bread, cakes, and pastries that stay soft and moist for longer periods. Examples include store-bought breads, tortillas, biscuits, croissants, and cake mixes.

Margarine, Shortening, and Spreads

To create a stable, smooth, and spreadable product, diglycerides are added to margarine and shortening. They also prevent oil separation in nut butters, ensuring a consistent texture throughout the jar. This is particularly noticeable in mass-produced peanut butter that doesn't require stirring.

Dairy and Frozen Desserts

In ice cream and whipped toppings, diglycerides create a smooth, creamy texture by preventing ice crystal formation. They also help stabilize coffee creamers and processed cheese to prevent separation.

Confectionery and Snacks

From candy and chewing gum to chocolate, diglycerides play a role in improving mouthfeel and preventing stickiness. They can also be found in certain snack products, like potato chips, to improve texture.

Processed Meats and Fast Food

Diglycerides are used in processed meat products, such as sausages and deli meats, to improve fat distribution and retain moisture, which helps with texture and appearance. Many fast-food restaurants also utilize them in items like french fries, milkshakes, and baked goods.

Understanding the Source and Dietary Implications

While diglycerides can occur naturally in some vegetable oils like olive and cottonseed, commercial production typically uses a glycerolysis reaction on triglycerides from vegetable oils (soybean, canola, palm) or animal fats (tallow, lard). The source is a key consideration for certain diets.

Natural vs. Manufactured Diglycerides


Feature	Naturally Occurring Diglycerides	Manufactured Mono- and Diglycerides (E471)
Source	Found in small amounts in seed oils (e.g., olive, cottonseed).	Industrially produced from vegetable oils or animal fats via glycerolysis.
Concentration	Low concentrations, not enough for mass production.	Higher concentrations, isolated for specific food functions.
Use	Inherent part of the food's composition.	Added as an emulsifier and stabilizer to processed foods.
Dietary Impact	Generally consumed as part of whole foods.	Often found in ultra-processed food, which may not be healthy in large amounts.
Labeling	Not usually listed as a separate ingredient.	Listed on the ingredient list as 'mono- and diglycerides' or E471.

Potential Health Considerations

The U.S. Food and Drug Administration (FDA) classifies diglycerides as "Generally Recognized As Safe" (GRAS), and their safety has been affirmed by regulatory bodies globally. However, this classification doesn't mean they are necessarily healthy.

There are two main points of concern for health-conscious consumers:

Trace Trans Fats: The manufacturing process using hydrogenation can result in commercial diglycerides containing trace amounts of trans fat. While nutrition labels may show "0 g" of trans fat for amounts less than 0.5g, consuming many products with diglycerides could lead to a small but cumulative intake.
Association with Ultra-Processed Foods: The presence of diglycerides is a marker of ultra-processed foods, which are often high in sugar, fat, and sodium. Limiting the overall intake of these products is recommended for a balanced diet.

For individuals with dietary restrictions, the animal or plant-based source is crucial. Since the ingredient label doesn't specify the origin, contacting the manufacturer is the only way to be certain if a product is vegetarian or vegan.

Conclusion

Diglycerides serve as a vital emulsifier in the food industry, improving the texture and shelf life of countless products, from baked goods to margarine and frozen desserts. While generally considered safe for consumption by regulatory bodies, they are a key component of processed and packaged foods. Consumers can find them listed as "mono- and diglycerides" or by their E-number (E471) on ingredient lists. Being mindful of foods containing these additives is a good strategy for those looking to moderate their consumption of processed items. For specific dietary needs related to animal-based ingredients, contacting the manufacturer is essential to determine the source.

Frequently Asked Questions

E471 is the food code for mono- and diglycerides of fatty acids, which are used as emulsifiers to blend ingredients like oil and water and prevent them from separating.

Not necessarily. While they can be derived from vegetable oils, they can also be produced from animal fats. Consumers following a vegan or vegetarian diet should contact the manufacturer to confirm the source.

They are added to improve texture, prevent ingredients from separating (like oil in peanut butter), stabilize emulsions, and extend the shelf life of packaged foods.

The FDA considers them 'Generally Recognized As Safe' (GRAS). However, they can contain trace amounts of trans fat and are typically found in ultra-processed foods, which health experts recommend limiting.

Yes, small, naturally occurring amounts are found in certain seed oils, such as olive and cottonseed oil. However, the quantities are too low for industrial use.

Yes, many fast food products, including fries, milkshakes, and baked goods, commonly contain diglycerides due to their emulsifying properties.

Triglycerides are the main type of fat we consume, composed of glycerol and three fatty acid chains. Diglycerides have only two fatty acid chains and function primarily as emulsifiers.