E471

E471, also known as mono- and diglycerides of fatty acids, is a food additive used primarily as an emulsifier and stabilizer. It consists of a mixture of monoacylglycerols and diacylglycerols derived from glycerol and fatty acids, and is listed in many regulatory systems as E471.

Manufacture is by esterification of glycerol with fatty acids, often derived from vegetable oils such as palm, soybean, rapeseed, or sunflower oils, though it can also be sourced from animal fats. The exact fatty acid composition depends on the starting fats and processing. In some cases, enzymatic methods are used to tailor properties.

Functionally, E471 acts as an emulsifier, improves texture, aids moisture retention, and stabilizes emulsions in foods. It is commonly used in bakery products, spreads and margarine, ice cream, chocolate and confectionery coatings, dairy products, beverages, and processed meats.

Regulatory status and safety: E471 is approved for use in the European Union and is widely used in other regions. It is typically listed on ingredient labels as mono- and diglycerides of fatty acids or E471. Maximum permitted levels vary by product and jurisdiction. Safety assessments by authorities such as EFSA and the FDA generally consider E471 safe at approved use levels. The fatty acid profile depends on the source, so some products may use fats derived from animal sources, which can be a consideration for certain dietary or religious practices. Trace amounts of trans fats can occur with some production methods, but overall levels are usually low.