The bitter-tasting substances are removed from lactylated mono- and diglyerides of fatty acids, e.g. glyceryl lactopalmitate, -oleate and -stearate, in order to render them more suitable for incorporation in culinary fats, by mixture with an alkali, e.g. sodium carbonate, sodium bicarbonate or magnesia, under anhydrous conditions and at a temperature of 50-70 DEG C., and then filtering off the solid portion.