Mono & diglycerides (E471)

MONO AND DIGLYCERIDES
What they are
Structure: They are a type of fat derived from a glycerol molecule with one (mono-) or two (di-) fatty acid chains attached, whereas a triglyceride has three.
Function: As emulsifiers, they help ingredients that don’t normally mix (like oil and water) combine to create a consistent texture.
Source: They are manufactured by interesterifying fats or oils with glycerol and can be sourced from animal or vegetable fats.

Uses in food
Baked goods: Improve dough softness, cake volume, and overall texture, and extend shelf life.
Ice cream: Create a creamier mouthfeel.
Other products: Used in jams, chocolate, margarine, and many other processed foods.