Mono di glyceride of fatty acids aid in the blending of oil and water. These are most commonly employed as food additives. In addition to this, the said offerings are packaged or frozen frequently have small amounts of additives added to them to improve the texture and stability, stop the oil from separating, and increase shelf life. Many goods, including breads, fat spreads, and ice cream, use soy lecithin and mono- and diglycerides of fatty acids as emulsifiers. These can also be found in natural sources like cottonseed, grapeseed, palm oil, sunflower, canola and more. Our products are easy to use and reliable.