Mono- and diglycerides (glyceryl monostearate)

Mono- and diglycerides(also known as Glyceryl Monostearate or GMS) are a type of emulsifier commonly used in the food industry. They consist of glycerol combined with one (mono) or two (di) fatty acid chains. These compounds are known for their ability to blend ingredients that typically do not mix well, such as oil and water. Due to their versatile properties, mono- and diglycerides are extensively utilized in various food products to improve texture, stability, and shelf life.

Origin

Mono- and diglycerides can be derived from both natural and artificial sources. Naturally, they can be extracted from plant and animal fats. Industrially, they are typically produced through a process called glycerolysis, where triglycerides (fats and oils) are reacted with glycerol. This process breaks down the triglycerides into mono- and diglycerides.

Characteristics

Mono- and diglycerides are used in food products for several reasons, which include:

• Emulsification: They help blend ingredients that typically do not mix, such as oil and water.
• Stabilization: They enhance the stability of emulsions, preventing separation.
• Texture Improvement: They contribute to the desired texture in various food products.
• Shelf Life Extension: They help maintain the quality and extend the shelf life of processed foods.
• Improved Mouthfeel: They enhance the sensory qualities of foods, such as creaminess in dairy products and smoothness in baked goods.

Uses in Ultra‑Processed Foods

Mono- and diglycerides are widely used in ultra‑processed foods for several key purposes:

• Bread and Baked Goods: They improve dough stability, increase loaf volume, and extend the softness and shelf life of bread. By preventing staling, they ensure that baked goods remain fresh for longer periods.
• Ice Cream and Dairy Products: They prevent the formation of ice crystals, ensuring a smooth and creamy texture. They also help in the even distribution of fat within the product.
• Margarine and Spreads: They aid in the emulsification process, providing a consistent and spreadable texture. This ensures that the margarine does not separate into oil and water.
• Confectionery: In products like chocolate and candies, mono- and diglycerides help maintain the desired consistency and prevent crystallization of sugars.
• Beverages: They are used in emulsified beverages to keep fat suspended, ensuring a uniform product.
• Processed Meats: They help to stabilize the emulsion of fat and water, providing a consistent texture and improving the shelf life of products like sausages and hot dogs.

Health Considerations

While mono- and diglycerides are generally recognized as safe (GRAS) by the FDA, there are some health considerations to keep in mind:

• Trans Fats: There is a possibility that mono- and diglycerides can contain trans fats, which are associated with negative cardiovascular health effects.
• Digestive Issues: Some individuals may experience digestive discomfort or allergies, particularly if they have sensitivities to the source of the fatty acids (e.g., soy or palm oil). In high amounts, it can potentially cause digestive discomfort, such as bloating or diarrhea, particularly in individuals with sensitive digestive systems.
• Gut Health Impacts: Emulsifiers in high amounts have been linked to changes in gut microbiota and intestinal permeability in animal studies, potentially contributing to inflammation and metabolic disorders. However, these findings are not directly attributed to mono- and diglycerides but to the broader category of emulsifiers. More studies are needed. 
• Metabolic Effects: There is ongoing research on whether emulsifiers can affect metabolic health, potentially contributing to obesity and metabolic syndrome.
• Nutritional Impact: As additives in ultra‑processed foods, they contribute to the overall consumption of processed ingredients, which is associated with various health risks, including obesity, diabetes, and heart disease when consumed in excess.
• Hormone Health: GMS could increase the reproductive toxicity of Di(2‑ethylhexyl) phthalate (DEHP), such as lower testosterone levels and reduced testis weight, by disrupting cell processes in the testes.  
• Nutrient Absorption: There is some concern that excessive intake of emulsifiers like GMS could interfere with the absorption of nutrients, although this is generally considered a minor risk with normal consumption levels.

References

1. U.S. Food and Drug Administration (FDA). (2023). GRAS Substances (SCOGS) Database.
2. Codex Alimentarius. (2022). Standard for Food Additives.
3. Gänzle, M. G. (2014). Enzymatic Glycerolysis and Lipolysis in Food Processing. Food Biotechnology, 28(2), 124‑142.
4. Biswas, A., & Sahoo, J. (2011). Effect of Mono- and Diglycerides on Dough and Bread Quality. Journal of Food Science and Technology, 48(4), 466‑474.
5. Mozaffarian, D., Katan, M. B., Ascherio, A., Stampfer, M. J., & Willett, W. C. (2006). Trans Fatty Acids and Cardiovascular Disease. New England Journal of Medicine, 354(15), 1601‑1613.

These references provide a comprehensive overview of the properties, uses, and health considerations associated with mono- and diglycerides, supported by scientific research and regulatory guidelines.