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. 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 enhance the texture and stability of products like margarine and baked goods, making them an important component in many processed foods.