Mono and Di Glycerides from plant sources offer better health, dietary, and ethical benefits than animal-based options. Check labels for plant-based types.
Mono and di glycerides in foods come from plant oils, animal fats, or are synthetically produced. Learn how to identify their sources.
Mono and di glycerides are generally safe in small amounts, but high intake may increase health risks like heart disease and cancer in 2025.
Sodium stearoyl lactylateesters-e 481 outperforms DATEM in 2025 for bread softness, shelf life, and texture, making it the top baking emulsifier choice.
SODIUM STEAROYL LACTYLATEESTERS-E 481 improves texture, extends shelf life, and stabilizes baked goods and processed foods safely.
LACTEM（E472b） is a food emulsifier that improves texture and stability in baked goods, creams, and meats, and is considered safe by food authorities.
LACTEM (E472b) extends shelf life and enhances taste and texture in vegan and processed foods, making products fresher, softer, and more appealing.
Lactem Lactic Acid Esters of Mono and Diglycerides-E472b is considered safe in foods, but high intake may pose health risks. Learn the pros and cons here.
Lactem Lactic Acid Esters of Mono and Diglycerides-E472b combines lactic acid with vegetable oil mono- and diglycerides for food emulsification.
Fast-moving ingredients for food factories, ready for immediate dispatch.