Mono-diglycerides (MDG) (471) are used in baked goods to improve aeration and foam stability. They are also added to Caramels to reduce stickiness and ensure homogenous fat distribution. When added to chewing gum MDG will improve the gum base softness. MDG is also used extensively in margarines, fillings and spreads as an emulsion stabiliser. Conversely MDG is added to ice cream to destabilise the emulsion and create a stable structure. It is important to match the concentration of MDG to the target application.