Mono- and Diglycerides vs Allulose: which is worse?

What is Mono- and Diglycerides?

Mono- and diglycerides are emulsifiers derived from glycerol and fatty acids, most commonly sourced from soybean, palm, or sunflower oil. They are partial glycerides that exist between monoglycerides (one fatty acid chain) and diglycerides (two chains). They are chemically similar to fats but are not classified as trans fats even when made from partially hydrogenated sources.

What is Allulose?

Allulose (D-psicose) is a rare sugar monosaccharide naturally present in trace amounts in wheat, figs, raisins, and jackfruit. It has about 70% of sucrose's sweetness but provides only 0.4 kcal/g (about 10% of sucrose's calories) because it is absorbed but not metabolized. The FDA exempted allulose from the 'total sugars' declaration in 2019.

Documented risks

Mono- and Diglycerides: Generally recognized as safe at typical food levels. However, mono- and diglycerides can be derived from partially hydrogenated oils, meaning they may carry trace trans fats that do not appear on the trans fat label because they are classified as emulsifiers, not fats. Some researchers have noted this labeling gap. A 2019 study published in Lipids in Health and Disease noted potential concerns with industrial trans fatty acids in these additives. For most consumers, exposure is low, and regulatory agencies including FDA and EFSA consider them safe at permitted levels.

Allulose: Generally considered safe with a favorable glycemic profile. Human studies show that allulose does not raise blood glucose or insulin. GI effects (bloating, abdominal cramping, diarrhea) have been reported in dose-response studies above 0.4 g/kg body weight; a 2016 study in the journal Food & Chemical Toxicology established a no-observed-adverse-effect level (NOAEL) in humans. Compared to erythritol, no cardiovascular concerns have been raised in the literature.