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LABEL WARNINGS: Mono- and Diglycerides for Vegetarians and Vegans

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  • rojony57
    It s a smattering of stuff, but it will get the message across. Mono- and Diglycerides can be animal, vegetable or synthetically derived. They are used to
    Message 1 of 1 , Apr 22, 2008
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      It's a smattering of stuff, but it will get the message across.

      "Mono- and Diglycerides can be animal, vegetable or synthetically
      derived. They are used to combine foods, which ordinarily wouldn't
      combine well, such as oil and water."
      From the People for Animal Rights.

      Below is from many other sources.
      "There are certain food components for which origin has not been
      specified by the processor. If the common sources for the component
      included non-animal as well as animal sources, the item has been
      included (i.e. mono- and diglycerides, lecithin)."
      above came from the Vegetarian Resource Group and they are quoting

      See in the following: In many baked products.
      "Mono and diglycerides are fats, but people who are trying to lose
      weight do not need to worry about restricting them.
      Most of the fat that you eat is in the form of triglycerides. These
      fats occur in both animal and plant foods. Triglycerides have a
      chemical structure shaped like an E. The "tri" of triglycerides means
      that there are three vertical lines off the horizontal line.
      Monoglycerides have only one vertical line, and diglycerides have
      only two. Otherwise all three glycerides are fats and affect your
      body in the same way. They all have 9 calories per gram and are
      broken down in the same way to form the same building blocks that are
      absorbed from your intestines into your bloodstream.
      While triglycerides comprise most of the fat that you eat,
      monoglycerides and diglycerides together make up less than 1%. They
      are added to foods to make bakery products taste smooth and to
      prevent the oil from separating out in foods such as peanut butter.
      Check the list of ingredients of the foods you buy, and you will see
      that monoglycerides and diglycerides are listed no higher than fourth
      on the label. This means that they usually are added in such small
      amounts that they contribute an insignificant amount of fat or
      calories to your diet. "

      "Monoglycerides and diglycerides are common food additives used to
      blend together certain ingredients, such as oil and water, which
      would not otherwise blend well. The commercial source may be either
      animal (cow- or hog-derived) or vegetable, and they may be
      synthetically made as well. They are often found in bakery products,
      beverages, ice cream, chewing gum, shortening, whipped toppings,
      margarine, and confections. Our Guide classifies them as "May be non-
      vegetarian." Archer Daniels Midland Co., a large manufacturer of
      monoglycerides, reports that they use soybean oil."

      "Glycerol has three hydroxyl functional groups which can be
      esterified with one, two or three fatty acids to form monoglycerides,
      diglycerides and triglycerides.
      Vegetable oils and animal fats contain mostly triglycerides, but are
      broken down by natural enzymes (lipases) into mono- and diglycerides
      and free fatty acids.
      Soaps often contain glycerides as well. Glycerol is a product that
      can soften dehydrated skin by absorbing moisture from the air. In
      fact, if 100% glycerol were left exposed to normal air, in 10 to 12
      hours it would become 80% glycerol and 20% water by absorbing 1/5 of
      its weight in water."

      "Plus I was able to get a response on questions such as whether
      listed mono- and diglycerides are derived from a vegetarian source."
      "The mash potatoes have gelatin and mono- and diglycerides from an
      unknown source. The pastas have eggs in them."

      "When you talk to a customer service representative or a quality
      assurance manager about the sources of an ingredient, such as natural
      flavors or mono- and diglycerides, you are educating people about the
      concerns of vegetarians and vegans. You are helping the next person
      who inquires about that ingredient, too."

      "Whole wheat flour, water, wheat gluten, high fructose corn syrup,
      contains 2% of less of: soybean oil, salt, molasses, yeast, mono and
      diglycerides (ANIMAL FAT), exthoxylated mono and diglycerides (ANIMAL
      FAT PRODUCED USING PETROLEUM), dough conditioners (sodium stearoyl
      lactylate (MILK PRODUCT), calcium iodate, calcium dioxide), datem
      (ANIMAL FAT PRODUCT), calcium sulfate, vinegar, yeast nutrient
      (ammonium sulfate), extracts of malted barley and corn, dicalcium
      phosphate, diammonium phosphate, calcium propionate (to retain
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