Ethoxylated Mono- and Di-Glycerides (E488)

Purpose and Function

Ethoxylated mono- and di-glycerides are widely used as emulsifiers in the food industry:

• Emulsifier: They stabilize emulsions in food products, preventing separation and ensuring a consistent texture in sauces, dressings, and baked goods.
• Thickening Agent: This additive can also enhance the thickness of food products, improving mouthfeel and overall sensory experience.
• Improves Shelf Life: By stabilizing emulsions, ethoxylated glycerides help enhance the shelf life of food products, preventing spoilage.
• Fat Replacer: They may be used as fat replacers in reduced-fat formulations, contributing to creaminess without added calories.

Potential Risks and Side Effects

Ethoxylated mono- and di-glycerides are generally regarded as safe for consumption. However, some considerations include:

• Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, including bloating or gas, particularly for those sensitive to emulsifiers.
• Allergic Reactions: Rarely, individuals may experience allergic reactions to ethoxylated glycerides, particularly those sensitive to glycerides.
• Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.