Quick Search
Emulsifier 471 is a non-ionic emulsifier produced from mono- and diglycerides of fatty acids, typically derived from edible vegetable oils.
Emulsifier 471 improves the stability, texture, and shelf life of food products by reducing surface tension and helping to blend oil and water phases, preventing separation during processing and storage.
Functionally, Emulsifier 471 is widely used in bakery, confectionery, margarines, dairy alternatives, and aerated desserts due to its roles in emulsification, whipping enhancement, and fat crystallization control.
CAS Number: 67701-33-1
EC Number: 266-926-5
Molecular Formula: C21H42O4
Molecular Weight: ~358.6 g/mol
Synonyms: Monomuls 60-35, Hydrogenated Palm Glycerides, Mono-/Diglycerides of Palm Oil Fatty Acid, Hydrogenated, Monomuls 60-10t, Monomuls 60-15t, Monomuls 60-30, Monomuls 60-40, Monomuls 90-10, Monomuls 90-15, Monomuls 90-20, Monomuls 90-25, Monomuls 90-35, Monomuls 90-018, Monomuls 90-L12, Monomuls 90-O18, Palm Glycerides Monomuls 60-35C , Hydrogenated palm glycerides
Emulsifier 471 is a non-ionic emulsifier produced from mono- and diglycerides of fatty acids.
Emulsifier 471 is commonly used in the food industry to improve the stability, texture, and shelf life of products.
Emulsifier 471 helps to blend water and oil phases, preventing separation during storage or processing.
Functionally, Emulsifier 471 enhances whipping ability, aeration, and creaminess, making it especially useful in bakery products, whipped toppings, dairy analogues, margarines, and confectionery.
Emulsifier 471 also supports crystallization control in fats, ensuring smooth textures in spreads and chocolate-based items.
Emulsifier 471 is valued for being heat stable, safe, and effective at low concentrations, aligning with clean-label expectations since it is derived from edible vegetable oils and fatty acids.
Emulsifier 471 has consistency giving characteristics.
Emulsifier 471 is used in after sun, baby care, body care, color care, face care, face cleansing, hair coloring and sun protection products.
Emulsifier 471 is used for viscosity adjustment in cosmetic O/W emulsions.
Emulsifier 471 is a versatile non-ionic emulsifier based on mono- and diglycerides of fatty acids, substances naturally derived from edible vegetable oils.
Emulsifier 471 is specifically designed to improve the emulsion stability, texture, and processing behavior of a wide range of food formulations.
By reducing surface tension between oil and water phases, Emulsifier 471 ensures better dispersion and prevents separation, even under demanding conditions such as heating, whipping, or long storage.
From a functional perspective, Emulsifier 471 is widely used in bakery, confectionery, margarine, dairy alternatives, and frozen desserts.
In bakery applications, Emulsifier 471 contributes to improved dough handling, volume increase, and crumb softness while extending shelf life by slowing staling.
In whipped toppings and aerated desserts, Emulsifier 471 enhances whipping capacity, foam stability, and creaminess, producing a light yet stable structure.
In chocolate and fat-based systems, Emulsifier 471 helps regulate fat crystallization, preventing graininess and bloom formation while supporting a smooth mouthfeel.
Technologically, Emulsifier 471 is valued for its heat stability, neutral taste, and effectiveness at low dosage levels, which makes it highly efficient without affecting the sensory properties of the end product.
Emulsifier 471's composition as mono- and diglycerides (E471) also aligns with clean-label expectations, since these molecules are close to naturally occurring components in many foods.
Manufacturers appreciate Emulsifier 471's compatibility with other emulsifiers and stabilizers, which allows flexible formulation and performance optimization.
Overall, Emulsifier 471 is regarded as a multifunctional emulsifier that improves both the processing efficiency for food manufacturers and the final sensory quality for consumers.
Emulsifier 471's balance of technical reliability, consumer-friendly origin, and broad applicability makes it a preferred choice in modern food production.
Market Overview of Emulsifier 471:
The global market for mono- and diglycerides, along with their derivatives, is experiencing steady growth, projected to expand from roughly USD 9 billion in 2022 to over USD 15 billion by 2029 at a CAGR of around 8%.
This growth is driven by rising demand in both food and personal care applications, where emulsifiers play a crucial role in improving product stability, texture, and shelf life.
Within this framework, Emulsifier 471, a BASF-produced non-ionic emulsifier derived from mono- and diglycerides, is positioned as a versatile solution particularly suited for cosmetics and personal care.
Emulsifier 471 is used in creams, lotions, sun care, baby products, and hair formulations to enhance emulsion stability, provide consistency, and improve sensory qualities such as smoothness and spreadability.
While the personal care emulsifiers market is smaller than the food emulsifiers segment, Emulsifier 471 is steadily growing at around 4% annually, reflecting increasing consumer preference for multifunctional and clean-label ingredients.
Emulsifier 471 benefits from this trend, offering formulators a heat-stable, effective, and consumer-friendly ingredient backed by BASF’s strong presence in the global emulsifier market.
Uses of Emulsifier 471:
Emulsifier 471 is primarily used in the cosmetics and personal care industry as a multifunctional emulsifier and consistency regulator.
Emulsifier 471 plays a key role in stabilizing oil-in-water emulsions, ensuring creams, lotions, and other formulations maintain a smooth and uniform texture throughout their shelf life.
In skin care, Emulsifier 471 enhances spreadability and provides a pleasant, non-greasy sensory feel, while in sun care and after-sun products it supports the even distribution of UV filters and active ingredients.
Emulsifier 471's mildness also makes it suitable for baby care formulations, where gentle and stable emulsifiers are required.
In hair care, Emulsifier 471 contributes to conditioning creams and treatments by improving emulsion stability and giving products a rich, creamy consistency.
Beyond these applications, Emulsifier 471 is valued as a rheology modifier, enabling formulators to fine-tune viscosity and product thickness.
Because Emulsifier 471 is effective at low concentrations, heat-stable, and compatible with a wide range of other emulsifiers, it is widely adopted as a cost-efficient and reliable ingredient in modern personal care formulations.
Personal Care & Cosmetics:
Skin Care (Creams & Lotions):
Emulsifier 471 improves stability of oil-in-water emulsions, providing a smooth and consistent texture.
Emulsifier 471 enhances spreadability and contributes to a pleasant, non-greasy skin feel.
Sun Care & After-Sun Products:
Emulsifier 471 acts as a consistency regulator and emulsifier in sun creams and after-sun lotions, ensuring uniform distribution of UV filters.
Baby Care:
Emulsifier 471 is used in mild formulations such as baby lotions and creams due to its gentle, non-irritating profile.
Hair Care:
Emulsifier 471 applied in conditioning products and creams to improve emulsification and impart a creamy consistency.
Functional Benefits in Formulations:
Consistency Regulator:
Emulsifier 471 helps adjust and stabilize the viscosity of emulsions.
Rheology Modifier:
Contributes to thicker, more stable creams and lotions.
Emulsification Aid:
Emulsifier 471 ensures oil and water phases remain well blended, preventing phase separation during shelf life.
Sensory Enhancer:
Emulsifier 471 improves the application experience by giving products a rich, creamy feel.
Industrial and Formulation Advantages:
Compatible with a wide range of other emulsifiers and stabilizers.
Effective in low dosages, making Emulsifier 471 cost-efficient for formulators.
Heat-stable, which allows Emulsifier 471 to be used in products that undergo high-temperature processing.
Benefits of Emulsifier 471:
Emulsifier 471 offers multiple benefits that make it highly valuable in cosmetic and personal care formulations.
As a non-ionic emulsifier derived from mono- and diglycerides, Emulsifier 471 ensures excellent emulsion stability, preventing separation of oil and water phases and thereby extending product shelf life.
One of Emulsifier 471's key advantages is its function as a consistency regulator and rheology modifier, allowing formulators to fine-tune viscosity for creams, lotions, and sun care products to achieve the desired thickness and texture.
Emulsifier 471 enhances sensory properties, giving formulations a smooth, creamy, and elegant skin feel without leaving a greasy residue.
Emulsifier 471 is also heat stable and effective at low concentrations, which makes it both technically reliable and cost-efficient in production.
Furthermore, Emulsifier 471's mild, non-irritating nature makes it suitable even for sensitive applications such as baby care.
By combining technical performance, formulation flexibility, and consumer-friendly characteristics, Emulsifier 471 supports the creation of high-quality, stable, and appealing personal care products.
Production of Emulsifier 471:
Emulsifier 471 is produced through the esterification and glycerolysis of fatty acids derived from natural vegetable oils, primarily palm or other edible oils.
In this process, triglycerides from vegetable sources are first split into glycerol and fatty acids, after which controlled glycerolysis reactions yield mono- and diglycerides.
These serve as the base components of MONOMULS.
To achieve the desired stability and functionality, Emulsifier 471 undergoes hydrogenation, which saturates the fatty acid chains and enhances oxidative stability, making the final emulsifier more resistant to rancidity and thermal stress.
The production process is carefully monitored to control the ratio of mono- to diglycerides, since this balance strongly influences the emulsifying strength and consistency-regulating properties of Emulsifier 471.
After reaction, purification steps such as vacuum distillation, deodorization, and filtration are applied to ensure product purity, safety, and compliance with cosmetic standards.
The end product is a white to off-white, waxy solid that can be easily incorporated into personal care formulations.
This method, rooted in well-established fat and oil chemistry, allows Emulsifier 471 to be produced from renewable, plant-based raw materials, supporting both functionality and sustainability in modern cosmetic ingredient supply chains.
Synthesis of Emulsifier 471:
The synthesis of Emulsifier 471 follows classical lipid chemistry, where mono- and diglycerides are prepared from natural oils and then further modified for stability and emulsifying efficiency.
Raw Material Selection:
The starting materials are triglycerides from vegetable oils (commonly palm oil, palm kernel oil, or other edible fats).
These oils are rich in fatty acids such as palmitic and stearic acids, which form the backbone of the emulsifier.
Hydrolysis of Triglycerides:
The triglycerides are hydrolyzed (split) into free fatty acids and glycerol under controlled conditions (steam hydrolysis or chemical hydrolysis).
Glycerolysis Reaction:
Free fatty acids are reacted with glycerol in the presence of a catalyst (e.g., alkaline catalysts such as sodium hydroxide or calcium oxide).
This controlled partial esterification leads to the formation of mono- and diglycerides, the functional base of MONOMULS.
Hydrogenation Step:
To enhance stability, the unsaturated fatty acids are hydrogenated, saturating double bonds and preventing oxidative rancidity.
This gives the emulsifier a waxy, stable form with improved shelf life and heat resistance.
Purification:
The crude product is purified through vacuum distillation, deodorization, and filtration to remove unwanted by-products, odors, and residual catalysts.
Final Standardization:
The ratio of mono- to diglycerides is carefully adjusted to meet performance specifications.
The resulting product is a solid, white to off-white emulsifier with excellent consistency-giving and emulsifying properties.
History of Emulsifier 471:
The history of Emulsifier 471 is closely tied to the development of mono- and diglyceride emulsifiers, which were first introduced in the early 20th century as the food and cosmetics industries sought ways to stabilize oil-in-water systems.
The discovery that partial glycerides derived from vegetable oils could act as efficient emulsifiers revolutionized formulation science, paving the way for both food applications (bread, margarine, ice cream) and later personal care products.
Over the decades, improvements in fat chemistry, particularly controlled glycerolysis and hydrogenation techniques, allowed manufacturers like BASF to refine the production of highly stable, multifunctional emulsifiers tailored for cosmetics.
Emulsifier 471 emerged as part of this wave of innovation, offering formulators a non-ionic, plant-based emulsifier with strong consistency-regulating properties.
Emulsifier 471 has since become a reliable standard in the cosmetics industry, especially in skin care, sun care, baby care, and hair care, where long-lasting emulsion stability and a pleasant sensory profile are crucial.
Emulsifier 471's development reflects the broader shift in consumer demand toward safe, renewable, and multifunctional ingredients, aligning with both technical performance and sustainability expectations in modern formulation science.
Handling and Storage of Emulsifier 471:
Handling:
Avoid contact with skin, eyes, and clothing.
Do not inhale dusts, vapors, or mists.
Ensure adequate ventilation or use local exhaust systems.
Wear suitable personal protective equipment, including gloves, safety goggles, and protective clothing.
Wash hands and exposed skin thoroughly after handling.
Storage:
Store in tightly sealed containers in a cool, dry, and well-ventilated area.
Protect from direct heat, sunlight, and ignition sources.
Keep away from strong oxidizing agents and strong acids.
Stability and Reactivity of Emulsifier 471:
Stability:
Stable under recommended storage and handling conditions.
Reactivity:
May react with strong oxidizing agents and strong acids.
Thermal decomposition may release hazardous fumes such as carbon monoxide, carbon dioxide, and acrolein-like vapors.
First Aid Measures of Emulsifier 471:
Inhalation:
Move the exposed person to fresh air.
Provide oxygen if breathing is difficult.
Seek medical attention if symptoms persist.
Skin Contact:
Wash thoroughly with soap and water.
Remove contaminated clothing.
Seek medical advice if irritation or redness develops.
Eye Contact:
Rinse immediately with plenty of water for at least 15 minutes while holding eyelids open.
Remove contact lenses if present.
Get medical attention if irritation persists.
Ingestion:
Rinse mouth with water.
Do not induce vomiting.
Give water to drink and seek medical assistance immediately.
Firefighting Measures of Emulsifier 471:
Extinguishing Media:
Carbon dioxide, foam, dry chemical powder, or fine water spray.
Hazards:
Combustion may produce carbon oxides and irritating organic vapors.
Protective Equipment:
Firefighters should wear self-contained breathing apparatus (SCBA) and full protective gear.
Accidental Release Measures of Emulsifier 471:
Personal Precautions:
Use protective gloves, goggles, and suitable clothing.
Ensure proper ventilation and avoid inhalation of vapors.
Spill Cleanup:
Absorb spillage with inert material (sand, vermiculite, diatomaceous earth).
Collect in suitable containers for disposal.
Clean the spill area thoroughly with water.
Prevent entry into sewers and waterways.
Exposure Controls / Personal Protection of Emulsifier 471:
Engineering Controls:
Use local exhaust ventilation or general ventilation to minimize airborne concentrations.
Personal Protection:
Respiratory:
Wear an approved respirator if exposure limits are exceeded.
Skin:
Use chemical-resistant gloves (nitrile, neoprene).
Eyes:
Wear protective goggles or a face shield.
Body:
Protective clothing such as lab coat or apron is recommended.
Hygiene Measures:
Avoid eating, drinking, or smoking when handling.
Wash hands, face, and exposed skin areas thoroughly after use.
Identifiers of Emulsifier 471:
Trade Name: Emulsifier 471
Chemical Type: Non-ionic emulsifier (mixture of mono- and diglycerides of fatty acids)
INCI Name: Glyceryl Stearate / Glyceryl Stearate SE (depending on formulation)
CAS Number:
Mono- and diglycerides: 67701-33-1
Glyceryl Stearate: 31566-31-1
General E-number: E471
EC Number: 266-926-5
Molecular Formula: C₂₁H₄₂O₄
Molecular Weight: ~358.6 g/mol
INCI name: HYDROGENATED PALM GLYCERIDES
CAS number: 91744-66-0
CAS Number: 91744-66-0
Chem/IUPAC Name: Glycerides, palm-oil mono-, di- and tri-, hydrogenated
EINECS/ELINCS No: 294-631-0
COSING REF No: 34370
Properties of Emulsifier 471:
Appearance: White to off-white, waxy solid (flakes, beads, or powder form)
Odor: Neutral to faint, fatty odor
Solubility:
Insoluble in water
Dispersible in hot water with stirring
Soluble in oils, fats, and alcohols
Melting Range: ~55–65 °C (depending on mono-/diglyceride ratio)
Density (20 °C): ~0.95–0.97 g/cm³
HLB Value: ~3.5–4.5 → favors oil-in-water (O/W) emulsions as a co-emulsifier
pH (1% dispersion): ~5.5–7.0
Form: Solid (flakes, beads, or pellets)
Color: White to off-white, uniform
Odor: Neutral to faintly fatty, non-intrusive
Taste (if food-grade/E471 context): Neutral to slightly fatty
Melting Range: 55–65 °C (waxy solid softens around body temperature, ~37 °C)
Boiling Point: Decomposes before boiling
Flash Point: >200 °C (not easily flammable)
Density: ~0.95–0.97 g/cm³ (20 °C)
Bulk Density: ~450–550 kg/m³ (depending on form)
Viscosity (molten state): Low, easy to disperse in oils
Chemical Class: Non-ionic surfactant, ester of glycerol and fatty acids
Main Component: Glyceryl monostearate (C₂₁H₄₂O₄, MW 358.6 g/mol)
Mixture Content: Approx. 35% monoglycerides, balance diglycerides + triglycerides
HLB Value: ~3.5–4.5 (suitable for O/W emulsions as co-emulsifier)
Solubility:
Insoluble in cold water
Dispersible in hot water with stirring
Soluble in oils, fats, ethanol, and other organic solvents
pH (1% dispersion): 5.5–7.0
Stability: Stable under ambient conditions; resistant to moderate heat; may oxidize if exposed to air/light without antioxidants
