Mono- and diglycerides

What it is

Mono- and diglycerides of fatty acids (E471) is a widely used food additive serving primarily as an emulsifier. It helps blend ingredients that naturally separate, such as oil and water, and improves the softness and shelf-life of baked goods.

How it is used in food

The most-used emulsifier in the world — keeping bread soft and margarine smooth.

• Commercial bread (keeps it soft and prevents staling)
• Ice cream (improves texture and prevents melting)
• Margarine and spreads
• Peanut butter (prevents oil separation)

Health and safety

Industrial production can leave traces of trans fats, invisible on the label.

Chemically identical to normal fat digestion products.

Regulatory status

Identification on labels

E-number

E471

Also printed asMono and diglycerides of fatty acids

Alternatives to this additive

• E322: Lecithins — A more natural, recognizable plant-based emulsifier.

How it is made

It is produced by breaking down triglycerides (normal dietary fats/oils) using heat and an alkaline catalyst. While it can be made from animal fats (like lard), today it is almost exclusively produced from plant oils (like soybean, palm, or sunflower oil).

1. Sourcing — Plant oils (e.g., palm oil) or animal fats are collected.
2. Glycerolysis — The fats are heated and reacted with excess glycerol under an alkaline catalyst, breaking the triglycerides into mono- and diglycerides.
3. Purification — The mixture is purified and cooled into a waxy solid or powder.

Worth knowing

Partial fat molecules that bridge oil and water.

Conclusion

E471 is a harmless, ubiquitous emulsifier. However, because it can theoretically be derived from animal fat, vegans and those following Kosher/Halal diets should look for a "suitable for vegans" label on the product to ensure plant origin.

References

• EFSA re-evaluation of mono- and diglycerides of fatty acids — EFSA