Diglycerides are a type of emulsifier that is commonly used in food production to help blend ingredients that would otherwise separate, such as oil and water. They are naturally occurring in many foods containing fat. For commercial-use, they are produced by the reaction of a plant or animal-based fatty acid with glycerol, or from the breakdown of various naturally occurring fats. In food production, diglycerides are often used in baked goods, dairy products, and other processed foods to improve texture, consistency, and shelf life. Diglycerides are found in a wide variety of processed foods, including baked goods, dairy products, and margarine.