With its emulsifying property, it prevents muddiness in margarines; in chocolate, caramel, and coating materials, it prevents stickiness while controlling crystallization and viscosity. In bakery products, it is used as a humectant, emulsifier, crystallization regulator, and firming agent; in cheese products, it functions as an emulsifier and separation aid.

They are widely used as emulsifiers in bakery and pastry products, dairy products, and margarines. In meat products, they are preferred to ensure fat emulsification and to increase water-holding capacity. Mono- and diglycerides have broad applications in ready-made cake mixes, packaged foods, coffee whiteners, and frozen desserts.