E471: Mono- and diglycerides of fatty acids

What is E471?

Mono- and diglycerides of fatty acids (E471) are fat molecules in which one or two fatty acids, rather than the usual three, are attached to a glycerol backbone. This structure gives them both fat-attracting and water-attracting properties, making them effective emulsifiers.

Origin and production

They are produced by reacting fats or oils with glycerol. The fat can come from vegetable sources such as palm, soybean or sunflower oil, or from animal fats such as tallow or lard.

Why is it used?

E471 helps keep ice cream creamy, slows the staling of bread, improves the volume and texture of cakes and stabilises margarines and whipped toppings. It is among the most common emulsifiers in baked goods, pastries and frozen desserts.

Vegan, vegetarian and halal

Because E471 can be derived from plant or animal fats, it is not automatically vegan, vegetarian, halal or kosher; labels rarely specify the source, so only the manufacturer can confirm it or a relevant certification can settle it. Palm oil is a frequent plant source.

Safety and regulation

E471 is authorised as a food additive in the EU and was re-evaluated by EFSA, which did not see a need for a numerical acceptable daily intake. It is permitted in a wide range of foods at levels consistent with good manufacturing practice.

Common in