Monoglycerides are a type of fatty acid, similar to diglycerides and triglycerides. They are made of glycerol and one fatty acid chain, as opposed to two or three in the case of diglycerides and triglycerides.
Researchers know little about how monoglycerides affect the body. According to the FDA, however, monoglycerides are “generally recognized as safe” when used as food additives and ingredients, which means they do not pose an immediate health concern.
What foods contain monoglycerides?
Tiny amounts of monoglycerides are present in any food that contains plant or animal fats or oils. Small amounts of monoglycerides can be found in a wide variety of packaged and prepared foods products, including:
- Bread
- Margarine
- Mayonnaise
- Nut butter
- Candies and chewing gum
- Ice cream
- Frozen meals
- Meat substitutes
- Some processed meats, especially sausages
- Coffee creamers
- Baked goods
What do monoglycerides do?
Monoglycerides assist in the bonding of oils and fats with water and improve food consistency, texture, and shelf life. Monoglycerides are generally used as emulsifiers for the following purposes:
- Bread: Softens dough to enhance volume and texture, thus extending bread freshness and shelf life
- Cake mix: Improves volume, texture, and crumb structure
- Margarine: Provides emulsion stability
- Cream and creamers: Enhances the stability of the emulsion
- Ice cream: Improves creaminess, creates a stable structure and reduces freezing time
- Spreads and butter: Stabilizes the emulsion, increases spreadability, and reduces stickiness
- Cheese: Provides a smooth texture
- Desserts: Promotes aeration and foam stability
How are monoglycerides harmful?
Currently, monoglycerides are used in small amounts in our foods, so it is hard to say how eating large amounts of these types of fat affect human health. Researchers, however, suggest that monoglycerides can be harmful due to the following reasons:
- They are a form of fat: Since monoglycerides are a form of fat, high intake may not be beneficial for overall health. Moreover, many foods with monoglycerides are high in saturated and trans fats.
- They contain trans fat: Monoglycerides have small amounts of trans fats. In limited portions, trans fats are not harmful to health, but excessive consumption has been linked to an increased risk of coronary heart disease and stroke. Trans fats also promote inflammation in the body and have been linked to diabetes and obesity.
- They may contain toxins: Monoglyceride combinations can potentially get contaminated with some amounts of toxins during the manufacturing process, leading to various diseases.
QUESTION
According to the USDA, there is no difference between a “portion” and a “serving.” See AnswerWho should avoid monoglycerides?
The following people may need to avoid foods with added monoglycerides:
- Those who are at risk of circulatory or cardiovascular diseases
- Those who do not consume certain meat products for nutritional, religious, or ethical reasons, since monoglycerides can be produced from animal fats or oils
What to keep in mind about food labels
The FDA first acknowledged the dangers of trans fat in 2006, and manufacturers were required to include trans fat on food labels. Moreover, the FDA banned trans fat in June 2018. However, these restrictions only apply to fats and not to emulsifiers.
Monoglycerides are categorized as emulsifiers; therefore, there are no restrictions on their use in foods. As a result, a food branded “0% trans fat” may nevertheless include trans fatty acids from monoglycerides.
The bottom line
According to existing studies, small amounts of monoglycerides do not appear to cause major health issues, and the FDA permits their usage.
However, as they are basically forms of fats, a diet high in monoglycerides is likely to be associated with the same long-term risks as triglycerides and trans fats, such as heart disease.
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Health Solutions From Our Sponsors
Sources of Food Ingredients: Mono- and Diglycerides: https://www.foodingredientfacts.org/facts-on-food-ingredients/sources-of-food-ingredients/mono-diglycerides/
Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents: https://inchem.org/documents/jecfa/jecmono/v05je44.htm
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