E471 · Monoglycerides and diglycerides of fatty acids

What is E471?

Monoglycerides and diglycerides are common emulsifiers made by combining glycerol with fatty acids, used to blend water and oil-based ingredients in margarine, bread, ice cream, and baked goods. They improve texture, extend softness, and prevent separation of ingredients. The fatty acids used can be sourced from either plant oils or animal fat, so strict vegetarians, vegans, and those following religious diets may not be able to confirm the source from labeling alone. They are considered safe and are among the most widely used food emulsifiers.

Also appears on labels as: Monoglycerides and diglycerides of fatty acids, Mono- and diglycerides of fatty acids, Mono and diglycerides of fatty acids, Monoglycerides & diglycerides of fatty acids, Fatty acid monoglycerides and diglycerides, Glycerides of fatty acids, Partial glycerides, Mono- and diglycerides, Monoglycerides, Diglycerides, E471, E 471.

What the evidence says

• Source (plant or animal fat) is frequently unlisted, which matters for vegans, vegetarians, and religious dietary observance.
• Some derivatives may be produced using partially hydrogenated oils in certain markets, a minor source of trans fat if not fully hydrogenated or interesterified.
• Generally recognized as safe at typical food use levels.

Research behind the verdict

1. Re‐evaluation of mono‐ and di‐glycerides of fatty acids (E 471) as food additives — EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), EFSA Journal (2017). The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono‐ and di‐glycerides of fatty acids (E 471) when used as a food additive. The Panel considered that hydrolysis of mono‐ and di‐glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. Based on the available data, the Panel concluded that there is no safety concern.[safe]
2. Food additive emulsifiers and cancer risk — Multiple Authors, BMC Medicine (2024). Large-scale epidemiological study examining associations between food additive emulsifiers (including E471, E472a, E472b) and cancer risk. The study suggests potential deleterious effects of emulsifiers on the intestinal microbiota and metabolome, leading to chronic inflammation. However, the study emphasizes the need for further research to establish causal relationships and notes that current evidence does not warrant immediate regulatory changes.[caution]
3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study — Sellem, L., Srour, B., Gueraud, F., et al., BMJ (2023). Prospective cohort study examining associations between food additive emulsifiers (including E471, E472a, E472b) and cardiovascular disease risk. The study found some associations between higher emulsifier intake and increased cardiovascular disease risk, but emphasized that these findings require replication in other populations and that mechanistic studies are needed to understand potential causal pathways.[caution]

Frequently asked questions