Mono- and diglycerides are the most widely used emulsifiers in the world's food supply. Made from ordinary fats and oils, they let oil and water mix smoothly, stabilise foams, and — most famously — keep bread soft and slow to stale. They carry the additive code E471 and appear, usually in tiny amounts, in everything from sliced bread and ice cream to margarine, chocolate and peanut butter.
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