Diglycerides are a type of fat molecule composed of two fatty acid chains attached to a glycerol backbone. They are found naturally in various foods, including oils and animal fats, and can also be produced during the digestion of dietary fats. Diglycerides play a role in energy storage and cellular structure in the body. In the food industry, diglycerides are often used as emulsifiers, helping to blend ingredients that typically do not mix well, such as oil and water. They can improve the texture and shelf life of products like baked goods and margarine. Common sources of diglycerides include soybean oil and palm oil.