Monoglycerides and Diglycerides

Also known as E 471, these are derived from the partial decomposition of animal or vegetable oils or fats by reaction with water (hydrolysis). Their scientific definitions are as follows:

Monoglycerides and diglycerides are always used in combination. Used alone, they lack emulsifying strength. These are the emulsifiers used in this book because of the qualities they contribute to the final product. Their emulsifying properties contribute to a uniform base that will churn or freeze evenly and result in a high-quality product. They can be found through specialty pastry ingredient providers.