Distilled Monoglycerides

Mono- and diglycerides are commonly added to commercial food products in small quantities. They act as emulsifiers, helping to mix ingredients such as oil and water that would not otherwise blend well.^[2]

The commercial source may be either animal (cow- or hog-derived) or vegetable, and they may be synthetically made as well.

They are often found in bakery products, beverages, ice cream, chewing gum, shortening, whipped toppings, margarine, and confections.^{[citation needed]} When used in bakery products, monoglycerides improve loaf volume, and create a smooth, soft crumb.

One special monoacylglycerol, 2-arachidonoylglycerol, is a full agonist of the cannabinoid receptors.

Another important monoacylglycerol is 2-oleoylglycerol, which is a GPR119agonist.^[3]