Mono- and Diglycerides of Fatty Acids (E471)

What is E471 and what is it used for?

Natural fats (triglycerides) consist of three fatty acids attached to a glycerol molecule. In mono- and diglycerides, only one or two fatty acids are attached to the glycerol. This structure turns the molecule into an emulsifier that can interact with both water and fat. They also occur naturally in small amounts and are formed in the gut during the digestion of fats.

Industrially, they are produced by reacting vegetable or animal fats with glycerin at high temperature. In food, they keep bread soft for longer, create a smooth texture in ice cream, stop water and fat from separating in margarine, and increase the volume of cake batter.

Which products contain it?

• Packaged bread, sandwich bread, burger buns and cakes
• Ice cream, whipped cream and coffee creamer
• Margarine and spreads
• Biscuits, crackers and ready-made pastry products
• Instant mashed potato, sauces and some confectionery

Is it harmful? The scientific assessment

In its 2017 re-evaluation, EFSA saw no need to set a numerical acceptable daily intake for E471 and stated that its use does not raise a safety concern. However, it recommended tightening product specifications for certain impurities that may remain from manufacturing (for example glycidyl esters, which can form in fats processed at high temperatures).

In recent years, emulsifiers have attracted particular interest. Animal studies have suggested that some emulsifiers may affect the gut microbiota and the protective layer of the gut wall. A large observational study in France reported a statistical association between higher intake of certain emulsifiers, including E471, and the risk of cardiovascular disease. However, such studies do not prove cause and effect; emulsifier intake is often a marker of ultra-processed food consumption.

When E471 used to be made from partially hydrogenated oils, it could contain small amounts of trans fat. With the restrictions placed on industrial trans fats, this has largely changed.

Who should be careful?

• People who eat halal or vegetarian: E471 can also be made from animal fats, and the label does not always state its source. You can choose products where the source is given as “vegetable” or that are halal/vegan certified.
• People with inflammatory bowel disease: The possible effects of emulsifiers on the gut are still being researched; you can review your diet with your doctor and dietitian.
• People who eat a lot of ultra-processed food: E471 is less a problem on its own than a sign of this kind of diet.

What to do when you see it on a label

Seeing E471 on a label does not make a product dangerous. If its source matters to you, look for the words “of vegetable origin”. In general, choosing fresh bakery bread and minimally processed foods instead of packaged products containing emulsifiers naturally reduces your exposure to both E471 and other additives. Lecithin, which has a similar function, is a less debated alternative.