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E471 Mono- and diglycerides of fatty acids are used to improve texture and increase shelf life.
E471 Mono- and diglycerides of fatty acids help with creaminess and prevent ice crystals.
E471 Mono- and diglycerides of fatty acids are used for a smoother consistency.
CAS Number (mixture): 91052-49-2 (commonly used for mono- and diglycerides mixture)
Alternative CAS Numbers: vary depending on composition (e.g., monoolein, monostearin, etc.)
68953-43-5
91052-49-2
31566-31-1
26536-15-8
67701-30-8
123-94-4 (glyceryl monostearate – component)
111-03-5 (glyceryl monooleate – component)
1323-42-8 (glyceryl dioleate – component)
142-18-7 (glyceryl monopalmitate – component)
EC Number: Not a single unique EC number (mixture of glycerides; regulatory classification depends on composition)
Molecular Formula: Variable (depends on fatty acid chain length and mono/di ratio)
Example mono-glyceride: C₂₁H₄₂O₄ (glyceryl monostearate)
Example di-glyceride: C₃₉H₇₆O₅ (glyceryl distearate variants)
Molecular Weight: Variable
Monoglycerides: ~330–380 g/mol
Diglycerides: ~550–650 g/mol
SYNONYMS:
Glyceryl Monooleate, Glyceryl Monoplamitate, Glyceryl Monostearate, GMS, Monoolein, Monopalmitin, Monostearin, Mono- and diglyceride esters, Mixed mono- and diglycerides, Mono- and diglycerides of edible fat-forming acids, Monoacylglycerol (MAG) and diacylglycerol (DAG), Mono- and diglycerides of fatty acids, Monoglycerides and diglycerides, Glycerol mono- and diesters of fatty acids, Monoacylglycerols and diacylglycerols, E471, Fatty acid mono- and diglycerides, Distilled monoglycerides and diglycerides, Glycerol esters of fatty acids, Glyceryl monostearate, Glyceryl monopalmitate, Glyceryl monooleate, Monostearin, Monopalmitin, Monoolein, Gms (for glycerol monostearate)
E471 Mono- and diglycerides of fatty acids are a high-quality functional ingredient for the food industry.
Made from purely vegetable oils (sunflower and rapeseed oil), E471 Mono- and diglycerides of fatty acids help improve texture, stability, and shelf life in a wide variety of applications.
E471 Mono- and diglycerides of fatty acids are a type of emulsifier derived from glycerol and fatty acids and help perform many functions in various commercial and industrial applications.
E471 Mono- and diglycerides of fatty acids mainly facilitate mixing of the oil and water, thus preventing separation and giving consistency and stability to the product.
E471 Mono- and diglycerides of fatty acids may be found more or less in foods, but they are predominantly manufactured for large-scale applications owing to their functional advantages.
E471 Mono- and diglycerides of fatty acids find application in various industries, making them one of the most important additives in modern-day production.
E471 Mono- and diglycerides of fatty acids are a food additive used as a stabilizer and emulsifier.
It consists of E471 Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids.
E471 Mono- and diglycerides of fatty acids have a natural origin and are primarily produced from vegetable fats (palm, soybean, rapeseed oil) and glycerol.
The final mixture may contain up to 90–95% monoglycerides.
Impurities may include free glycerol, free fatty acids, unsaponifiable fats, and polyglycerol esters.
Animal fats may also be used in the production of E471 Mono- and diglycerides of fatty acids, which is important for vegetarians to consider.
It's necessary to check not only for the presence of E471 Mono- and diglycerides of fatty acids on the label but also for information about the source of the fats.
The main purpose of E471 Mono- and diglycerides of fatty acids is to create a uniform mixture from substances that do not naturally mix.
E471 Mono- and diglycerides of fatty acids are most commonly used in the production of dairy and high-fat products.
E471 Mono- and diglycerides of fatty acids are not soluble in water.
E471 Mono- and diglycerides of fatty acids may dissolve in chloroform, benzene, and alcohol.
Main characteristics of food additive E471 Mono- and diglycerides of fatty acids:
Color – from pale yellow to light brown.
Taste – neutral.
Odor – none.
Consistency – liquid oil (glycerides of unsaturated fatty acids), powder, flakes, granules (glycerides of saturated fatty acids).
E471 Mono- and diglycerides of fatty acids are approved food emulsifiers that bind fat and water in products such as baked goods, margarine, and ice cream.
E471 Mono- and diglycerides of fatty acids are the EU additive code for E471 Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids.
These are approved food emulsifiers widely used in the food industry.
E471 Mono- and diglycerides of fatty acids are produced by the partial hydrolysis or interesterification of vegetable or animal fats and oils with glycerol.
E471 Mono- and diglycerides of fatty acids are the most widely used food emulsifiers.
E471 Mono- and diglycerides of fatty acids are prepared from glycerol and fatty acids; the doubtful classification reflects that both starting materials can be derived from animal or vegetable sources.
E471 Mono- and diglycerides of fatty acids are commonly Found In bread, margarine, ice cream, peanut butter, whipped toppings, cake mixes.
E471 Mono- and diglycerides of fatty acids are “partial glycerides”. Chemically, a triglyceride (normal fat) loses one fatty-acid tail (mono) or two (di), leaving glycerol bonded to the remaining tail(s).
That simple tweak turns a slippery fat into an emulsifier that keeps oil and water mixed in ice cream, bread, margarine, chocolate, and even plant-based milks.
E471 Mono- and diglycerides of fatty acids are a ubiquitous food additive used primarily as an emulsifier and stabilizer.
E471 Mono- and diglycerides of fatty acids help mix water and fats/oils, extend shelf life, and improve the texture of processed foods.
E471 Mono- and diglycerides of fatty acids are a naturally occurring class of food additives composed of diglycerides and monoglycerides used as an emulsifier in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more.
E471 Mono- and diglycerides of fatty acids are also used as a fruit coating agent.
This mixture is also sometimes referred to as partial glycerides.
E471 Mono- and diglycerides of fatty acids currently have a climate footprint of 4.48 kg CO₂e/kg.
This value is updated when there are changes in the way E471 Mono- and diglycerides of fatty acids are made, and when we update our calculations to match the latest climate science.
E471 Mono- and diglycerides of fatty acids, also called mono- and diglycerides, saturated or unsaturated, are a mixture of monoglycerides (commonly with 40-90%) and diglycerides, and also includes minor amounts of triglycerides.
E471 Mono- and diglycerides of fatty acids are the most used emulsifier in the food and with the European food additive number E471.
E471 Mono- and diglycerides of fatty acids are common food additives used in various food products.
E471 Mono- and diglycerides of fatty acids belong to the category of emulsifiers and play crucial roles in food processing and product quality enhancement.
E471 Mono- and diglycerides of fatty acids are food additives derived from glycerol and fatty acids, with monoglycerides having one fatty acid chain attached to glycerol and diglycerides having two.
E471 Mono- and diglycerides of fatty acids act as emulsifiers in food products, helping to mix ingredients that would not normally blend together, such as oil and water, thereby improving texture, stability, and shelf life.
E471 Mono- and diglycerides of fatty acids E417 boast a lengthy history of manufacturing and utilization, which has led to more cost-effective production methods ensuring higher purity and consistent quality.
It is crucial to note that regardless of their source or production method, E471 Mono- and diglycerides of fatty acids are held to stringent food safety regulations similar to those applied to all food products.
Mono and diglycerides of fatty acids E471 Mono- and diglycerides of fatty acids appear on countless food labels, yet most consumers remain unaware of what this additive actually is.
E471 Mono- and diglycerides of fatty acids affect everything from bread texture to ice cream consistency.
Understanding E471 Mono- and diglycerides of fatty acids becomes increasingly important as new research emerges about their potential health implications.
Recent studies raise questions about long-term consumption effects that every informed consumer should consider.
Mono and diglycerides of fatty acids E471 Mono- and diglycerides of fatty acids represent one of the most widely used emulsifiers in modern food production.
E471 Mono- and diglycerides of fatty acids combine glycerol with fatty acids to create substances that help oil and water mix effectively.
Food manufacturers rely heavily on E471 Mono- and diglycerides of fatty acids because it extends shelf life while improving texture consistency.
E471 Mono- and diglycerides of fatty acids belong to a broader category of emulsifying agents that make processed foods possible on an industrial scale.
E471 Mono- and diglycerides of fatty acids consist of synthetic fats produced from glycerol and natural fatty acids derived from plant and animal sources.
The manufacturing process creates molecules with both water-loving and fat-loving properties, making E471 Mono- and diglycerides of fatty acids excellent emulsifiers.
These compounds include glycerol monostearate, glycerol distearate, and various other mono and diglyceride combinations.
The “E471 Mono- and diglycerides of fatty acids” designation comes from the European food additive numbering system, where “E” indicates approved food additive status.
Chemically speaking, E471 Mono- and diglycerides of fatty acids function as a non-ionic surfactant that reduces surface tension between different substances.
This property allows oil and water to form stable mixtures that would otherwise separate naturally.
Food scientists value E471 Mono- and diglycerides of fatty acids because it works effectively at low concentrations while remaining relatively stable during processing.
E471 Mono- and diglycerides of fatty acids maintains its emulsifying properties across wide temperature ranges and pH levels.
E471 Mono- and diglycerides of fatty acids, often referred to by their food additive codes E471 and E472c (for E471 Mono- and diglycerides of fatty acids) and E472e (for diacetyl tartaric acid esters of E471 Mono- and diglycerides of fatty acids), are common food additives used in a wide range of processed foods.
These E471 Mono- and diglycerides of fatty acids serve various functions in the food industry, including emulsification, improving texture, and extending shelf life.
E471 Mono- and diglycerides of fatty acids are composed of glycerol and one or two fatty acid molecules, respectively.
These substances are versatile in their applications, helping to create stable mixtures of ingredients that would otherwise separate.
Additionally, citrem (E472e) is a citric acid ester of E471 Mono- and diglycerides of fatty acids, while datem (E472c) stands for diacetyl tartaric acid esters of E471 Mono- and diglycerides of fatty acids.
Each of these additives has its specific characteristics and applications in food production.
E471 Mono- and diglycerides of fatty acids are a widely used non-ionic emulsifier produced from natural fats and oils by partial glycerolysis.
E471 Mono- and diglycerides of fatty acids contain a mixture of monoesters and diesters of glycerol with fatty acids, typically derived from vegetable oils such as palm, soybean, or sunflower oil.
E471 Mono- and diglycerides of fatty acids are one of the most important functional ingredients in the food industry due to its ability to stabilize emulsions, improve texture, and enhance shelf life.
E471 Mono- and diglycerides of fatty acids are an emulsifier that mainly consists of a mixture of Mono- and diglycerides, derivatives of fatty acids.
E471 Mono- and diglycerides of fatty acids have the ability to bind together ingredients that would not naturally mix well, such as fats and water.
As a result, E471 Mono- and diglycerides of fatty acids enable food products such as margarines, cakes, and sauces to maintain a uniform texture, improving their consistency and shelf life.
Properties of E471 Mono- and diglycerides of fatty acids
E471 Mono- and diglycerides of fatty acids are an effective emulsifier that helps maintain the stability and uniformity of food products, preventing separation of ingredients.
In addition, E471 Mono- and diglycerides of fatty acids have the ability to increase volume and improve consistency, which is important in the production of many food products.
USES and APPLICATIONS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Baked goods: E471 Mono- and diglycerides of fatty acids are used to improve texture and increase shelf life.
Ice cream and dairy products: E471 Mono- and diglycerides of fatty acids help with creaminess and prevent ice crystals.
Confectionery: E471 Mono- and diglycerides of fatty acids are used for a smoother consistency.
Margarine and spreads: E471 Mono- and diglycerides of fatty acids ensure smoothness and uniformity.
Processed foods: E471 Mono- and diglycerides of fatty acids enhance the stability of emulsions (mixing water and oil).
E471 Mono- and diglycerides of fatty acids are extensively used in the food industry as emulsifiers, stabilizers, and texture modifiers.
In baked goods such as bread, cakes, and pastries, E471 Mono- and diglycerides of fatty acids improve dough stability, increase volume, and delay staling by interacting with starch and protein structures.
In dairy and fat-based products such as ice cream, margarine, and whipped toppings, E471 Mono- and diglycerides of fatty acids stabilize fat-in-water or water-in-fat emulsions, preventing separation and improving creaminess and mouthfeel.
In confectionery applications, E471 Mono- and diglycerides of fatty acids help control fat crystallization and ensure a smooth texture in chocolate and candy products.
Beyond food, E471 Mono- and diglycerides of fatty acids of fatty acids is widely used in pharmaceutical formulations as an excipient to improve tablet consistency, drug dispersion, and controlled release behavior.
In cosmetics, E471 Mono- and diglycerides of fatty acids functions as an emulsifying agent in creams, lotions, and ointments, allowing stable blending of oil and water phases.
Industrially, E471 Mono- and diglycerides of fatty acids is used in plastics, coatings, and polymer processing to improve lubrication and processing efficiency.
Overall, E471 Mono- and diglycerides of fatty acids of fatty acids plays a critical role in improving product stability, texture, and performance across multiple industries.
E471 Mono- and diglycerides of fatty acids are a versatile additive that mainly used as emulsifier in the following foods.
Bread: E471 Mono- and diglycerides of fatty acids can be used to improve the softness, volume, and texture of bread.
E471 Mono- and diglycerides of fatty acids can also help to extend the shelf life of bread.
Ice cream: E471 Mono- and diglycerides of fatty acids can be used to improve the creamy mouthfeel of ice cream.
E471 Mono- and diglycerides of fatty acids can also help to stabilize the air in ice cream, create a stable structure, and reduce freezing time.
Cake mixes: E471 Mono- and diglycerides of fatty acids can be used to improve the volume, texture, and tenderness of cakes.
E471 Mono- and diglycerides of fatty acids can also help to improve the crumb structure of cakes.
Cheese: E471 Mono- and diglycerides of fatty acids can be used to obtain a smooth texture in cheese.
E471 Mono- and diglycerides of fatty acids are often used in peanut butter.
Margarine: E471 Mono- and diglycerides of fatty acids can be used to stabilize the emulsion in margarine.
This helps to prevent the margarine from separating.
Desserts: E471 Mono- and diglycerides of fatty acids can be used to benefit aeration and foam stability in desserts.
This helps to create a lighter and more airy texture.
Spreads and butter: E471 Mono- and diglycerides of fatty acids can be used to improve the emulsion stabilization and spreadability of spreads and butter.
E471 Mono- and diglycerides of fatty acids can also help to reduce stickiness and improve flavor.
E471 Mono- and diglycerides of fatty acids act as an emulsifier and stabilizer.
Emulsifiers contain both fat-soluble and water-soluble components, enabling E471 Mono- and diglycerides of fatty acids to bind fat and water – two substances that do not naturally mix.
E471 Mono- and diglycerides of fatty acids help preserve the taste and aroma of the product for a longer period, improve consistency (increase viscosity), retain moisture, stabilize foam, and help form a gel-like texture.
E471 Mono- and diglycerides of fatty acids also extend the shelf life of food products.
Baked goods: E471 Mono- and diglycerides of fatty acids improve gas retention, ensure a fine-pored crumb, extends freshness
Ice cream & desserts: E471 Mono- and diglycerides of fatty acids reduce ice crystal formation, ensuring a creamy consistency
Margarine & spreads: E471 Mono- and diglycerides of fatty acids stabilize emulsions, prevent phase separation
Ready meals & sauces: E471 Mono- and diglycerides of fatty acids support the even distribution of fat and water
E471 Mono- and diglycerides of fatty acids are used as an emulsifier and stabilizer in recipes where fat and water must be combined
E471 Mono- and diglycerides of fatty acids promote the improvement of product structure, from softer doughs to more stable emulsions
E471 Mono- and diglycerides of fatty acids are tasteless and easy to process
Ideal for vegan and clean label applications as E471 Mono- and diglycerides of fatty acids are palm oil-free and plant-based
E471 Mono- and diglycerides of fatty acids are very important chemicals for food processing, where they serve as emulsifiers, as improving texture and consistency and thus extending the shelf life of a food product.
E471 Mono- and diglycerides of fatty acids are distributed across a very large range of processed foods, ensuring that ingredients mix well.
Baked Products: E471 Mono- and diglycerides of fatty acids are good applications in the baking industry.
E471 Mono- and diglycerides of fatty acids are used for improving dough texture, moisture retention, and staleness for bakery products like loaves of bread, cakes, and pastries.
E471 Mono- and diglycerides of fatty acids' presence keeps baked items soft and fresh for longer.
Dairy Products: E471 Mono- and diglycerides of fatty acids used in dairy products like ice cream, processed cheese, and flavored milk act to prevent fat separation and ensure a smooth texture.
E471 Mono- and diglycerides of fatty acids are particularly important in ice creams in such a way that they prevent the formation of ice crystals and hence create a creamy consistency.
Margarines and Spreads: E471 Mono- and diglycerides of fatty acids contain emulsifiers to improve their spreadability and prevent oil and water separation, thus enabling a smooth and stable consistency.
Processed Meats: E471 Mono- and diglycerides of fatty acids retain moisture levels in processed meat products such as sausages, deli meats, and burger patties, improve their texture, and give rise to an aesthetically pleasing final product.
Confectionery: E471 Mono- and diglycerides of fatty acids add to sweets, chocolates, and frozen desserts to prevent sugar crystallization, improving texture and mouthfeel.
Beverages: E471 Mono- and diglycerides of fatty acids are also found in protein shakes for flavored milk and plant-based drinks as agents that help ensure the desired consistency and some inhibition of ingredient separation, thus creating a homogenous texture.
E471 Mono- and diglycerides of fatty acids are widely used in the food industry owing to various advantages.
E471 Mono- and diglycerides of fatty acids improve the texture and mouthfeel of products, making food palatable.
Furthermore, E471 Mono- and diglycerides of fatty acids retard spoilage and staleness, which reduces food waste.
Another major benefit is that E471 Mono- and diglycerides of fatty acids stabilize emulsions so that oil does not float on top of the water.
E471 Mono- and diglycerides of fatty acids are also known to reduce trans fats in processed foods, which makes them a favorable ingredient for food manufacturers to make healthier products.
E471 Mono- and diglycerides of fatty acids are among the most widely used food additives in the modern food supply.
If you eat processed foods, you are almost certainly consuming E471 Mono- and diglycerides of fatty acids regularly.
Baked goods: Sandwich bread, burger buns, dinner rolls, muffins, cakes, and commercially produced pastries routinely include E471 Mono- and diglycerides of fatty acids to extend softness and slow staling.
Dairy and frozen desserts: Ice cream, whipped toppings, coffee creamers, and processed cheese spreads rely on E471 Mono- and diglycerides of fatty acids for smooth, stable texture.
Spreads and condiments: E471 Mono- and diglycerides of fatty acids are used Margarine, peanut butter (to prevent oil separation), mayonnaise, and salad dressings.
Confectionery: Chocolate bars and compound coatings use E471 Mono- and diglycerides of fatty acids to control fat bloom and improve snap and gloss.
Snack foods: Crackers, chips, and microwave popcorn may include E471 Mono- and diglycerides of fatty acids for texture and moisture control.
Beverages use E471 Mono- and diglycerides of fatty acids: Some flavored milks and nutritional shakes use emulsifiers to prevent ingredient separation.
When reading a label, look for “E471 Mono- and diglycerides of fatty acids,” “monoglycerides,” “diglycerides,” or the EU code “E471.”
E471 Mono- and diglycerides of fatty acids are a multi-functional ingredient that primarily used as emulsifiers in the following food and for the purpose of:
Bread: E471 Mono- and diglycerides of fatty acids function as a dough softener, also improve loaf volume and the texture, and therefore prolong bread freshness and shelf life.
Cake mix: E471 Mono- and diglycerides of fatty acids improve cake volume and texture, also improve crumb structure and tenderness.
Margarine: E471 Mono- and diglycerides of fatty acids stabilize the emulsion.
Cream & Creamers: E471 Mono- and diglycerides of fatty acids enhance the stability of the emulsion system such as in coffee mate.
Ice cream: E471 Mono- and diglycerides of fatty acids improve the creamy mouthfeel, stabilize the air in ice, create a stable structure and reduce freezing time.
Spreads & Butter: E471 Mono- and diglycerides of fatty acids improve the emulsion stabilization and spreadability, reduce stickiness, and improve flavour.
Cheese: E471 Mono- and diglycerides of fatty acids are used to obtain a smooth texture, such as in peanut butter.
Desserts: benefit aeration and foam stability.
E471 Mono- and diglycerides of fatty acids's application is listed in Group I with the usage “not limited”and separately.
The following food may contain E471 Mono- and diglycerides of fatty acids: Unflavoured pasteurised cream, Fats and oils (free from water), Bread and rolls, Processed potato products, processed eggs and egg products, Jam, jellies and marmalades and sweetened chestnut purée, Cocoa and Chocolate products, Pasta, Quick-cook rice, Table-top sweeteners in tablets, Infant formulae.
E471 Mono- and diglycerides of fatty acids are also widely used in pharmaceuticals, cosmetics, and industrial formulations.
E471 Mono- and diglycerides of fatty acids are commonly used in the food industry as a stabilizer and emulsifier.
E471 Mono- and diglycerides of fatty acids are widely used in the food industry.
E471 Mono- and diglycerides of fatty acids can be used in the production of margarines, cakes, ice cream, creams, sauces, as well as other confectionery and bakery products.
E471 Mono- and diglycerides of fatty acids are also used in the pharmaceutical and cosmetic industries as an emulsifying agent.
E471 Mono- and diglycerides of fatty acids are used in the food industry, for chocolate products, cream products, bread, sweets, baked goods, sausages, jams, marmalades, and jellies.
-Typical applications of E471 Mono- and diglycerides of fatty acids include:
Baked goods (e.g., bread, cakes, toast) – improves texture and shelf life
Margarines and spreads – ensure smooth, spreadable consistency
Ice cream – prevents ice crystal formation and improves creaminess
Ready meals and soups – stabilize emulsions
Coffee powders and coffee creamers
Chocolate and confectionery
FEATURES AND APPLICATIONS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are white or milky powder, odorless, can form a hydrated dispersion in water, is an emulsifier product with multiple effects.
E471 Mono- and diglycerides of fatty acids improve the utilization of fat.
E471 Mono- and diglycerides of fatty acids in the feed are quickly emulsified into chylous state, the contact area between fat particles and lipase and intestinal mucosa is increased, and the absorption and digestion of fat in the feed are significantly improved.
E471 Mono- and diglycerides of fatty acids adjust the palatability of feed, improve feed intake, promote the use of fat in feed for Suckling piglets and sows, grow fast, milk is good, prevent constipation, anti-diarrhea, enhance immunity.
E471 Mono- and diglycerides of fatty acids are widely used in Aquatic products, reduce fatty liver, promote growth, significantly improve feed conversion rate.
E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS AND THEIR FUNCTIONS IN FOODS:
E471 Mono- and diglycerides of fatty acids play a key role in the food industry as an emulsifier that ensures the stability, uniformity and proper texture of many food products.
Without it, many products, especially those that contain both fat and water, could delaminate or lose their texture, adversely affecting their quality and shelf life.
E471 Mono- and diglycerides of fatty acids are emulsifiers derived from glycerol and natural fatty acids, commonly sourced from vegetable oils or animal fats.
E471 Mono- and diglycerides of fatty acids are manufactured through partial glycerolysis or enzymatic processes to produce molecules that help stabilize mixtures of oil and water in foods.
E471 Mono- and diglycerides of fatty acids are generally stable under typical food processing conditions, including moderate heat, and are used in baked goods, dairy products, and processed foods to improve texture and shelf life.
BENEFITS AND CHARACTERISTICS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Excellent emulsifying and stabilizing properties
Improves texture and softness in food products
Prevents phase separation in emulsions
Extends shelf life of processed foods
Enhances dough strength and baking performance
Controls fat crystallization in confectionery
Improves consistency in pharmaceutical formulations
Acts as a non-ionic surfactant with wide compatibility
Derived from natural fats and oils
Cost-effective functional additive
Improves product homogeneity and sensory quality
HOW ARE E471 MONO- and DIGLYCERIDES OF FATTY ACIDS PRODUCED?
E471 Mono- and diglycerides of fatty acids are obtained by esterifying glycerol with triglycerides to break them into E471 Mono- and diglycerides of fatty acids.
Plant oils such as soybeans, sunflowers, and palm oil, as well as animal fats such as lard and tallow, can be the sources of them.
E471 Mono- and diglycerides of fatty acids is the most common method of producing emulsifiers by heating glycerol with triglycerides in a safe condition for breaking fats into usable emulsifiers.
The resulting compounds differ in narration because of the properties desired for functional applications of E471 Mono- and diglycerides of fatty acids.
Due to possessing emulsifying properties, E471 Mono- and diglycerides of fatty acids are widely used in several formulations for the stabilization of fats with water.
E471 MONO- and DIGLYCERIDES OF FATTY ACIDS AT A GLANCE:
E471 Mono- and diglycerides of fatty acids are food-grade emulsifiers commonly utilized in food, cosmetics, and industries to enhance texture, stability, and shelf life.
E471 Mono- and diglycerides of fatty acids enable mixing of ingredients that are otherwise insoluble, giving the overall quality an improved boost.
Though E471 Mono- and diglycerides of fatty acids are classified as GRAS (generally recognized as safe), some side effects have been associated with them.
Specialized emulsifier solutions specific to particular demands are created with the help of custom manufacturing.
E471 Mono- and diglycerides of fatty acids ensure peak performance in differing formulations.
WHAT ARE E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS MADE OUT OF?
E471 Mono- and diglycerides of fatty acids (E471), classified as glycerides due to their composition of fatty acids bonded to glycerol, are part of the lipid family.
Triglycerides, found in dietary fats and oils, undergo enzymatic metabolism in our bodies to yield E471 Mono- and diglycerides of fatty acids alongside individual fatty acids.
Additionally, there is indication that E471 Mono- and diglycerides of fatty acids can form during the preparation of specific food items.
Thus, they are recognized as a lipid source.
The production of E471 Mono- and diglycerides of fatty acids involves the chemical reaction between glycerol and fatty acids derived from either plant or animal sources.
Alternatively, E471 Mono- and diglycerides of fatty acids can originate from the breakdown of plant or animal fats and oils.
Natural sources encompass a variety of plant oils such as soybean, grapeseed, canola, sunflower, cottonseed, coconut, and palm oils, as well as plant pomace like grape or tomato pomace, and certain animal fats.
KEY FEATURES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are Milky white powder or granular solid, dispersible in hot water, soluble in ethanol and hot grease.
Emulsification, dispersion, defoaming, foaming, anti-starch aging and control of fat agglutination, E471 Mono- and diglycerides of fatty acids are applied as the additive of sweet, ice cream, cakes and bread.
E471 Mono- and diglycerides of fatty acids are applied in chocolate, sweet and ice cream to prevent granulated sugar crystallization and separation of oil and water and enhance the smoothness and luster.
E471 Mono- and diglycerides of fatty acids are applied in margarine to stabilize the emulsion.
E471 Mono- and diglycerides of fatty acids are applied in cream toffee and toffee to enhance the emulsification.
E471 Mono- and diglycerides of fatty acids are applied in bread to improve bread structure, enhance its softness and volume and extend quality guarantee period.
WHAT ARE THE E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS BENEFITS?
E471 Mono- and diglycerides of fatty acids offer several benefits as food additives:
Emulsification:
E471 Mono- and diglycerides of fatty acids' primary function is as emulsifiers.
E471 Mono- and diglycerides of fatty acids help blend ingredients that wouldn't normally mix well, like oil and water.
This prevents separation and creates a smooth, stable product.
Improved Texture and Shelf Life:
In baked goods, E471 Mono- and diglycerides of fatty acids improve loaf volume and texture, keeping bread and treats soft and moist for longer.
E471 Mono- and diglycerides of fatty acids can also prevent ice crystals from forming in frozen foods, maintaining a smooth texture.
Reduced Stickiness:
E471 Mono- and diglycerides of fatty acids help reduce stickiness in various products, making them easier to handle and consume.
Controlled Crystallization:
E471 Mono- and diglycerides of fatty acids can control the formation of crystals, ensuring a smooth texture and preventing unwanted grittiness.
Edible Coatings:
E471 Mono- and diglycerides of fatty acids can be used as edible coatings on fresh produce, protecting against spoilage and extending shelf life.
ARE E471 MONO- and DIGLYCERIDES OF FATTY ACIDS SAFE TO EAT?
Yes, E471 Mono- and diglycerides of fatty acids are safe.
The U.S. Food and Drug Administration (FDA) considers them "generally recognized as safe" for use as food additives.
This means there's no evidence of significant health risks at typical consumption levels.
FINAL THOUGHTS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are versatile food additives widely used in the food industry to improve emulsification, texture, and stability in various food products.
Understanding E471 Mono- and diglycerides of fatty acids' roles and regulatory status empowers consumers and industry professionals to make informed decisions regarding food choices and product formulations.
ORIGIN of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used.
E471 Mono- and diglycerides of fatty acids generally a mixture of different products, with a composition similar to partially digested natural fat.
FUNCTION & CHARACTERISTICS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Emulsifiers and stabilisers.
E471 Mono- and diglycerides of fatty acids (M- and DG) are nonionic molecules containing both hydrophobic (with fatty acids) and hydrophilic (with -OH group) sides.
While plant oils and animal fats are the natural sources for mono- and di-glycerides, E471 Mono- and diglycerides of fatty acids can be produced by either synthetically or enzymatically via direct esterification or transesterification processes.
Because of stabilizing and conditioning properties, biodegradability, safe usage, and inertness in taste and odor, E471 Mono- and diglycerides of fatty acids are evaluated as emulsifying molecules mainly in food, cosmetic, pharmaceutical, textile and plastic industries.
European Union (EU) defined E471 Mono- and diglycerides of fatty acids as food additive and called as E471.
E471 Mono- and diglycerides of fatty acids both improve functional properties and stabilize the foodstuff during production, storage and consumption.
E471 Mono- and diglycerides of fatty acids are emulsifiers; they help oil and water to blend in food and beverage applications.
E471 Mono- and diglycerides of fatty acids typical usage levels ranging from 0.1% to 0.5% by weight in many food products.
CHEMICAL COMPOSITION AND PRODUCTION of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids consist of a mixture of monoglycerides (one fatty acid molecule bound to glycerol) and diglycerides (two fatty acid molecules bound to glycerol).
E471 Mono- and diglycerides of fatty acids 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.
PROPERTIES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Appearance
E471 Mono- and diglycerides of fatty acids are available both in liquid and solid form:
Liquid: a pale yellow to pale brown oily liquid
Solid: white flake, powder or beads
Solubility Structure
Soluble in fat, not soluble in water.
Hydrophilic – Lipophilic Balance (HLB)
The lower the HLB value of an emulsifier indicates that it is more soluble in oil and can form W/O (water in oil) emulsions, or otherwise E471 Mono- and diglycerides of fatty acids are more soluble in water and forms O/W (oil in water) emulsions.
In the molecule of E471 Mono- and diglycerides of fatty acids of fatty acids, glycerol is hydrophilic while the fatty acid long chain is lipophilic.
E471 Mono- and diglycerides of fatty acids form W/O (water in oil) emulsion and generally, the HLB value ranges from 3 to 6.
BENEFITS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are considered a harmless food additive.
E471 Mono- and diglycerides of fatty acids Mono- and diglycerides of fatty acids are structurally similar to partially digestible natural fats.
The body processes the emulsifier the same way E471 Mono- and diglycerides of fatty acids processes other fats.
SYNTHESIS of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are types of glycerides, both naturally present in food fats, including various seed oils; however, their concentration is usually low and industrial production is primarily achieved by a glycerolysis reaction between triglycerides (fats/oils) and glycerol, followed by purification via solvent-free molecular distillation.
The raw materials of E471 Mono- and diglycerides of fatty acids may be either vegetable or animal fats and oils.
Dietary aspects
E471 Mono- and diglycerides of fatty acids are mainly produced from vegetable oils (such as soybean, grapeseed, canola, sunflower, cottonseed, coconut, and palm oil) and plant pomace such as grape pomace or tomato pomace), although animal fats are sometimes used and cannot be completely excluded as being present in the product.
E471 Mono- and diglycerides of fatty acids from each source are chemically identical.
The Vegan Society, which discourages eating animal-based foods, flags E471 Mono- and diglycerides of fatty acids as potentially animal based.
METABOLISM of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are naturally digested as part of normal lipid metabolism (i.e., the natural digestion of dietary fats and oils).
ARE E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS SAFE TO EAT?
Yes, E471 Mono- and diglycerides of fatty acids have been approved as a safe ingredient by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
FDA
E471 Mono- and diglycerides of fatty acids are a multi-functional ingredient which are generally recognized as safe (GRAS) that can be used as an emulsifier, stabilizer, thickener, texturizer, dough strengthener, surface-active agent (and so on) in food with no limitation other than current good manufacturing practice.
E471 Mono- and diglycerides of fatty acids are also generally recognized as safe when used as an emulsifying agent in feed.
HOW E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS ARE MADE?
Glycerolysis – Food-grade glycerol is heated with bulk oil (soy, sunflower, palm, canola, coconut, tallow, lard). High pressure or an alkaline catalyst breaks the oil’s ester bonds and swaps fatty-acid positions.
Purification – Molecular distillation removes leftover triglycerides and free fatty acids.
Optional enzymatic route – Lipase enzymes can do the same job at lower temperatures and give cleaner mono-rich yields (popular in “non-GMO” or “vegetable only” claims).
of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS AT A GLANCE:
• What E471 Mono- and diglycerides of fatty acids really is and how it’s made
• Latest 2024 research on health effects and safety concerns
• Common food applications and why manufacturers use E471 Mono- and diglycerides of fatty acids
• Regulatory standards and recent updates from FDA and EFSA
• Practical guidance for consumers reading food labels
TYPES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
E471 Mono- and diglycerides of fatty acids are a group of emulsifiers and the following are the common types (with the only difference in fatty acids):
Glycerol monostearate
Glycerol monopalmitate
Glycerol monooleate
Glycerol monolaurate
Glycerol monoricinoleate
Although these products only have one fatty acid that starts with “mono” before a fatty acid in the names, actually they’re the mixture of E471 Mono- and diglycerides of fatty acids and may also contain triesters.
Esters Of E471 Mono- and diglycerides of fatty acids
E471 Mono- and diglycerides of fatty acids can be esterified with other food grade acidulants (acetic acid, citric acid, lactic acid or tartaric acid) to produce another category of emulsifiers – E472 as follows and ethoxylated mono-and diglycerides.
HOW E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS ARE MANUFACTURED AND SOURCED
Commercial production of E471 Mono- and diglycerides of fatty acids begins with glycerol, commonly sourced from plant oils or animal fats through saponification processes.
Fatty acids come from various sources, including palm oil, soybean oil, and animal tallow depending on manufacturer preferences.
The glycerolysis reaction combines these ingredients under heat and pressure with catalysts to promote ester bond formation.
Modern manufacturing facilities use sophisticated distillation and purification systems to achieve consistent product quality.
Temperature control during production affects the final mono to diglyceride ratio, which influences functional properties.
Most commercial E471 Mono- and diglycerides of fatty acids contain approximately 40-60% monoglycerides with the remainder being diglycerides and unreacted glycerol.
Raw material sourcing significantly impacts the final product’s characteristics and regulatory compliance.
Plant-based sources create vegan-friendly E471 Mono- and diglycerides of fatty acids, while animal-derived versions may pose concerns for certain dietary restrictions.
Manufacturers must maintain detailed documentation about ingredient origins to meet halal, kosher, and vegan certification requirements.
SOURCE of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
The common vegetable sources of fatty acids and glycerol are as follows:
Palm oil
Coconut oil
Soybean oil
Rapeseed oil
Sunflower oil
Cottonseed oil
Fatty acids
The common fatty acids including:
Stearic acid
Palmitic acid
Lauric acid
Linoleic acid
Myristic acid
Oleic acid
Glycerol
Glycerol, also called glycerine or glycerin, has three hydroxyl groups, which can be esterified with one, two, or three fatty acids to form monoglycerides, diglycerides, and triglycerides.
Glycerol chemical structure
It is a multi-functional ingredient that can be used as a sweetener, humectant, and thickener in the food and pharmaceutical industry.
WHAT ARE E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS MADE OF?
As mentioned above, it mainly consists following three compositions:
Monoglycerides
Diglycerides
Triglycerides
It may also contain small percentages of free fatty acids and glycerol.
The difference between monoglycerides and diglycerides is that monoglycerides are obtained by glycerol (E422) esterification with one fatty acid (E570) while diglycerides is derived from glycerol reaction with two fatty acids.
Monoglycerides
In the below example of monoglycerides, glycerol is esterified with a saturated fatty acid, palmitic acid.
Diglycerides
Following is an example of diglycerides obtained by esterified glycerol with a saturated fatty acid – palmitic acid (blue color), and an unsaturated fatty acid – elaidic acid (green color).
CHEMICAL STRUCTURE of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
Monoglycerides and Diglycerides Percentages
The common content of monoglycerides in commercial food grades of mono- and diglycerides are 40%, 60% or 90%.
Following is a table from the EFSA regarding the composition (% by weight) of monoglycerides, diglycerides, triglycerides and others in different food grades of E471 Mono- and diglycerides of fatty acids of fatty acids in the market.
HOW ARE E471 MONO- AND DIGLYCERIDES OF FATTY ACIDS MADE?
The main raw materials involved in the production of E471 Mono- and diglycerides of fatty acids are fatty acids and glycerol, both are naturally present in edible fats/oils of animals (e.g. cow, pig) and vegetable (various plant seeds).
Generally, E471 Mono- and diglycerides of fatty acids can be made from two manufacturing processes, transesterification process or direct esterification process.
Transesterification process
Transesterification means a reaction between an ester and an alcohol.
E471 Mono- and diglycerides of fatty acids can be obtained by the glycerolysis reaction between fats /oils with glycerol, for example between methyl ester and glycerol in the presence of an alkaline catalyst (e.g. NaOH, KOH).
E471 Mono- and diglycerides of fatty acids can also be produced in the reaction.
Further distillation and other processes can be done to separate/refine monoglycerides and diglycerides, such as to produce distilled monoglycerides.
Direct esterification process
E471 Mono- and diglycerides of fatty acids can also be synthesized by the esterification between glycerol and fatty acids.
PHYSICAL and CHEMICAL PROPERTIES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
CAS Number (mixture): 91052-49-2 (commonly used for mono- and diglycerides mixture)
Alternative CAS Numbers: vary depending on composition (e.g., monoolein, monostearin, etc.)
EC Number: Not a single unique EC number (mixture of glycerides; regulatory classification depends on composition)
Molecular Formula: Variable (depends on fatty acid chain length and mono/di ratio)
Example mono-glyceride: C₂₁H₄₂O₄ (glyceryl monostearate)
Example di-glyceride: C₃₉H₇₆O₅ (glyceryl distearate variants)
Molecular Weight: Variable
Monoglycerides: ~330–380 g/mol
Diglycerides: ~550–650 g/mol
Physical State: Solid (flakes, powder, beads, or waxy mass)
Appearance: White to off-white waxy or powdery substance
Odor: Mild fatty odor
Taste: Neutral or slightly fatty
Melting Range: 50–70 °C (composition-dependent)
Boiling Point: Not applicable (decomposes before boiling)
Density: ~0.90–1.05 g/cm³
Solubility in Water: Insoluble, forms dispersions/emulsions
Solubility in Oils: Soluble in hot oils and fats
Solubility in Alcohol: Slightly soluble depending on composition
Volatility: Non-volatile
Hygroscopicity: Low moisture absorption
Texture: Waxy, smooth, lipophilic solid
Dispersion Behavior: Forms stable emulsions in aqueous systems
Chemical Type: Mixture of monoesters and diesters of glycerol
Functional Groups: Ester groups (-COO-), hydroxyl groups (-OH)
Nature: Non-ionic surfactant
HLB Value: 3–6 (varies depending on mono/di ratio)
Stability: Stable under normal storage conditions
Reactivity: Hydrolyzes under strong acidic or alkaline conditions
Incompatibilities: Strong acids, strong bases, strong oxidizing agents
Decomposition Products: Glycerol, free fatty acids
Thermal Stability: Moderate; degrades at high temperatures
Chemical Behavior: Amphiphilic (both hydrophilic and lipophilic regions)
Emulsification Mechanism: Reduces surface tension between oil and water phases
FIRST AID MEASURES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
HANDLING and STORAGE of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E471 MONO- and DIGLYCERIDES OF FATTY ACIDS:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
