E471 – Mono- and Diglycerides of Fatty Acids
E471 refers to mono- and diglycerides of fatty acids, approved food emulsifiers that bind fat and water in products such as baked goods, margarine, and ice cream.
Things worth knowing about "E471"
E471 refers to mono- and diglycerides of fatty acids, approved food emulsifiers that bind fat and water in products such as baked goods, margarine, and ice cream.
What is E471?
E471 is the EU additive code for mono- and diglycerides of fatty acids. These are approved food emulsifiers widely used in the food industry. They are produced by the partial hydrolysis or interesterification of vegetable or animal fats and oils with glycerol.
Chemical Composition and Production
E471 consists of a mixture of monoglycerides (one fatty acid molecule bound to glycerol) and diglycerides (two fatty acid molecules bound to glycerol). The fatty acids used are commonly derived from palm, soy, rapeseed, or sunflower oil, but may also be of animal origin (e.g., lard or beef tallow). Since the source is not always indicated on product labels, this may be relevant for vegans, vegetarians, or consumers with religious dietary requirements.
Function and Application
E471 acts as an emulsifier and stabilizer. Emulsifiers contain both fat-soluble and water-soluble components, enabling them to bind fat and water – two substances that do not naturally mix. Typical applications include:
- Baked goods (e.g., bread, cakes, toast) – improves texture and shelf life
- Margarines and spreads – ensures smooth, spreadable consistency
- Ice cream – prevents ice crystal formation and improves creaminess
- Ready meals and soups – stabilizes emulsions
- Coffee powders and coffee creamers
- Chocolate and confectionery
Safety and Regulatory Approval
E471 is approved in the European Union under Regulation (EC) No. 1333/2008 on food additives. The European Food Safety Authority (EFSA) has evaluated E471 and found it to be safe when used in the permitted amounts. For many food categories, the principle of quantum satis applies – meaning the additive may be used at the technologically necessary level without specific maximum limits.
An EFSA study published in 2017 confirmed the general safety of E471 but recommended further research into certain degradation products. A new safety re-evaluation was initiated in 2023. Currently, there is no scientific consensus indicating health risks at normal intake levels.
Tolerability and Special Considerations
E471 is considered well tolerated by most people. In rare cases, sensitive individuals may experience digestive discomfort. The following groups should pay attention to the origin of this additive:
- Vegans and vegetarians: E471 may be of animal origin; without clear labeling, the source is not always identifiable.
- Muslims and Jews: When derived from animal sources (e.g., pork), halal or kosher certification becomes relevant.
- Allergy sufferers: When derived from soybean oil, reactions in individuals with soy allergies are theoretically possible in very rare cases, although emulsifiers are typically highly processed and low in protein.
References
- European Food Safety Authority (EFSA): Re-evaluation of mono- and diglycerides of fatty acids (E 471) as food additives. EFSA Journal, 2017. Available at: https://efsa.onlinelibrary.wiley.com
- European Commission: Regulation (EC) No. 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th Edition. Springer, Berlin, 2009.
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Related search terms: E471-en