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E471EmulsifierModerate concern
Mono- and Diglycerides
In plain words
The short version
Widely used emulsifiers made from glycerol and fatty acids, found in many baked goods and dairy products.
Why we flag it amber
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Safety profile
No ADI specified. Considered safe at usual food levels. The vegetable vs. animal source is rarely specified on labels, which is a concern for vegetarians and some religious dietary practices. Emerging research suggests some emulsifiers may affect gut microbiota.
The detail
Produced by reacting glycerol with fatty acids from vegetable or animal fats. Industrial production began in the mid-20th century.
Used in bread, cakes, ice cream, margarine, peanut butter, and whipped toppings. Improves volume, crumb structure, and freeze-thaw stability.
Off-white waxy solid or beadlets. Insoluble in water but disperses to form emulsions. Combines a polar head with nonpolar fatty acid tails.
Permitted globally. No upper limit in most food categories.
Sources
- EFSA ANS Panel — Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives (2017) — European Food Safety Authority (EFSA Journal), 2017. No numerical ADI needed; no safety concern; EU quantum satis in 77 food categories
- EFSA FAF Panel — Re-evaluation of E 471 in foods for infants below 16 weeks and follow-up (2021) — European Food Safety Authority (EFSA Journal), 2021. No safety concern in infant formula; proposed limits for glycidyl esters, 3-MCPD and erucic acid
- 21 CFR 184.1505 — Mono- and diglycerides (eCFR, current to 13 Oct 2026) — US Office of the Federal Register / FDA, 2026. US GRAS with no limit other than good manufacturing practice
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.