MONO- AND DIGLYCERIDES OF FATTY ACIDS
These are fractionated oils and fats which originate in the tropics (palm and coconut, for example) and are often used as emulsifiers and stabilisers in the production of gelato. You know how industrial ice cream is often shaped like a mountain?Have you ever wondered how such a perishable product can be kept so perfectly formed? Well, it’s partly a result of the action performed by the mono and diglycerides.And just like carrageenans, here at Venchi we are not fond of mono and diglycerides either. Why’s that? Because they are obtained by chemically refining the waste sludge left over after tropical oil processing.We are very selective about what we like ... and we always prefer natural over artificial.