Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids.
Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way.
I have read that mono- and diglycerides need to be dissolved in an oil, not water for them to work. They also need to be heated in order to dissolve completely.
But besides the above two constraints, when are the glycerides more appropriate to use, compared to xanthan?
More specific reason for my curiosity.... I am preparing a frozen ice-cream type dessert that contains, among other ingredients, coconut oil and almond milk. The final step will be churning in an ice cream maker in order to incorporate air. Now, if I understand correctly, I could heat the oil and add the glycerides to it before combining with the milk.... Or I could hydrate the xanthan in the almond milk, before combining with the oil.
Which is the better approach? Are there any general principles or rules of thumb for when to use glycerides?