Mono and diglycerides, as well as their purified form distilled monoglycerides, are the oldest and most common food emulsifiers. These emulsifiers are produced by mixing edible oils with glycerin, and widely used in bakery and dairy products, and margarine. 

 

The combination of monoglycerides with other substances produces emulsifiers with specialized function called monoglyceride derivatives. For instance, ethoxylated monoglycerides are the result of the interaction between a monoglyceride and ethylene oxide. Other monoglyceride derivatives include acetoglycerides (172.828) and diacetyl tartaric esters of monoglycerides or DATEM (184.1101). They are common cake emulsifiers, because they increase the aeration of the dough.

 

Polyglycerol esters (PGE), propylene glycol esters (PGMS), stearoyl lactylates, sucrose esters, sorbitan esters and polysorbates are the most common food emulsifiers derived from fatty acids. PGE are used in cakes and icings, margarine and salad oils, while PGMS main application is whippable toppings. Stearoyl lactylates are used as dough strengtheners and conditioners in breads, while sorbitan and polysorbates are used for aeration in cakes and icings. Sucrose esters are also used in bubble gum, sauces, soups and canned liquid coffee.