Experts at ABITEC, a global leader in functional lipids, explain that this balance depends on selecting and combining the right ingredients.
A familiar ingredient, an overlooked function
“Mono- and diglycerides (MDGs), the most widely used emulsifier, are familiar tools for stabilising bakery, dairy, confectionery and fat-based spreads.
“Their amphiphilic structure reduces interfacial tension between oil and water, preventing separation and maintaining stable dispersions.
“Less widely recognised is their antimicrobial activity against foodborne pathogens, with implications for product stability and preservation,” says John Tillotson, Technical Business Director.
What does the evidence show?
MDGs disrupt microbial membranes. Gram-positive bacteria are most susceptible because MDGs can directly destabilise their cytoplasmic membranes.
Research has demonstrated activity against foodborne pathogens, including
- Staphylococcus aureus (S. aureus): monoglycerides, particularly monocaprin (C10) and monocaprylin (C8), have outperformed sodium benzoate and potassium sorbate in preventing growth.
- Listeria monocytogenes (L. monocytogenes): monocaprylin (C8) strongly inhibits growth in milk across storage temperatures, including typical retail refrigeration.
Activity is generally weaker against Gram-negative bacteria, though it varies by organism and compound.
MDGs also act against food-relevant fungi and yeasts. Monocaprylin, for example, can compromise the membrane of spoilage yeast Zygosaccharomyces bailii within seconds, releasing intracellular contents.
Not all MDGs are equal
Antimicrobial potency varies with molecular structure, chain length and environmental conditions.
Chain length is the primary determinant: medium-chain monoglycerides (MCMGs; C8–C12) show the highest activity.
MDGs and antibiotic resistance
A key advantage compared with conventional antimicrobial agents is that MDGs do not contribute to antibiotic resistance, a major global public health challenge.
By physically disrupting the lipid bilayer rather than targeting biochemical pathways or receptor proteins, MDGs leave bacteria no viable evolutionary mechanism for resistance.
Research shows no signs of resistance in cultures exposed to antimicrobial lipids over extended periods — a benefit compared with antibiotic-based approaches amid growing regulatory and consumer pressure.
John Tillotson explains: “MDGs offer formulators a potential multifunctional opportunity: alongside emulsification, texture and structural performance, they could support microbial stability through activity against a broad range of foodborne pathogens."
“As part of a ‘hurdle’ preservation strategy, they could reduce reliance on dedicated preservatives while retaining their established functional benefits."
“For formulators balancing microbial stability with label, cost and regulatory constraints, MDGs may be a beneficial multifunctional ingredient.”
