Mono- and diglycerides of fatty acids

What it is

One of the most common emulsifiers in food: it keeps fat and water combined in bread, margarine and ice cream. It can be made from plant or animal fats, and the label rarely says which — which is exactly why a vegan claim cannot be read off an ingredient list.

What it does

• Emulsifier

  Stops oil and water separating, so a mixture stays smooth.

• Stabiliser

  Keeps a mixture from separating over time.

Regulatory position

• European Union

  Authorised for use in food

  Regulation (EC) No 1333/2008

Authorisation in one country says nothing about another, and the absence of a record here is not evidence either way. Where precision matters, follow the citation to the regulation itself.