Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids are partial lipids obtained by hydrolysis or esterification of animal or vegetable fats and oils. They are formed by the attachment of one or two fatty acid chains to a glycerol molecule, giving them both lipophilic and hydrophilic properties. Because of this dual affinity, they are widely used as emulsifiers in the food and pharmaceutical industries. They help stabilise oil-water mixtures, improve the texture of preparations, slow down rancidity, and can serve as carriers for certain colorants or active ingredients. They are commonly found in margarines, industrial baked goods and various galenical formulations. In the context of supplementation, mono- and diglycerides of fatty acids act primarily as excipients: they contribute to improving the bioavailability of certain fat-soluble molecules and to ensuring the homogeneity and stability of formulas. Their use is regulated under European legislation (additive E471).