From Wikipedia, the free encyclopedia A monoglyceride is a glyceride consisting of one fatty acid chain covalently bonded to a glycerol molecule through an ester linkage. Mono- and Diglycerides are common food additives used to blend together certain ingredients, such as oil and water, which would not otherwise blend well. 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.

When you eat fat in your food it has a particular structure... a triglyceride. Triglycerides are made from 3 monoglycerides linked together. Each monoglyceride may be different in chain length and the configuration of these structres gives them their names (like palmitic acid) When monoglycerides are used on their own - they are often used as emulsifiers (to help stabilise a water/oil mixture). They work like this as one end of the chain is polar (attracts the water), and the other end is non-polar (attracts fat).

Its hydrogenated oil/fat. Usually listed as "mono-diglyceride" Otherwise known as "trans fat" Something to look for in ingredients listings and avoid. DATEM is another form of the same thing. http://www.fitnessmantra.info/2006/05/22/hydrogenated-oils-the-hidden-killer/ (a link I found googling, I can not directly vouch for the site but what they are saying is very much in line with my understanding of the issue) Hydrogenated oil is oil saturated with hydrogen at a high temperature with complex chemical processes(which brings with it other health issues as well) This also can be and is done with animal fats(a double whammy since then its also a saturated fat) This creates tight bonds with the hydrogen which allows it to remain semisolid at room temperature and increased shelf life. What allows it to be solid is how tightly the molecules of the fat bond to each other. In your blood stream this means the fat clumps to its self much easier and clogs your veins much easier. Some of the same principles apply with saturated fats I believe. But I'd much rather consume (and believe is safer/better for you then) a saturated fat like butter then a hydrogenated fats like "traditional" margarine (which is often almost all hydrogenated oil) Some brands are not like this, like smart balance. Its good to read your ingredients labels. I personally use olive oil on my toast/mashed potatoes etc. better for you and very tasty IMO (though doesnt taste as good on sweet/desert type foods though, for those almond, sunflower etc oil are better) Just be careful when pouring it on toast that it doesnt slide off or fall through. Do it over a plate. I often put two slices together so the second slice catches what goes through the first. I suppose you could mix it with butter if you wanted a thicker consistancy. Olive oil also gets really thick in the fridge, too thick to pour. I wonder if that could be used somehow. I should try that sometime. (like in a bowl in the fridge or something)