E471 – Mono- and diglycerides of fatty acids

Safety grading ORANGE – SOME CONCERNS

E471 (mono – and diglycerides of fatty acids) is legally approved for use in the European Union and the United States and has been evaluated by major regulatory bodies including the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). These regulators concluded that E471 does not require a numerical ADI (Acceptable Daily Intake) because available data do not indicate acute or chronic toxicity at permitted use levels.

From a regulatory baseline perspective, E471 meets all safety requirements and is widely permitted across food categories. However, regulatory approval alone does not fully address broader nutritional and metabolic considerations, especially in the context of modern diets with high consumption of ultra-processed foods.

Mono- and diglycerides are metabolized in the human body in essentially the same way as ordinary dietary fats. This means that, while not toxic in a classical sense, they contribute to total fat and caloric intake. Independent research has raised concerns that high intake of emulsifiers, including mono- and diglycerides, may influence gut microbiota composition, intestinal permeability, and low-grade inflammation when consumed frequently and in large amounts as part of highly processed diets.

Another practical concern is source transparency. E471 can be produced from both plant oils and animal fats. While the final chemical structure is identical, this raises ethical, dietary, and religious issues for vegetarians, vegans, and certain religious groups, rather than direct toxicological risk.

Based on the overall evidence, E471 is not considered acutely harmful, but credible concerns remain regarding excessive exposure through processed foods and its indirect metabolic effects. For these reasons, E471 is graded ORANGE – SOME CONCERNS.

Should You Avoid E471?

You do not need to strictly avoid E471 if you consume it occasionally as part of a balanced diet. However, frequent consumption of foods rich in emulsifiers and refined fats may contribute to excessive caloric intake and poorer diet quality overall.

Individuals aiming to reduce ultra-processed food intake, follow whole-food diets, or adhere to vegetarian or vegan principles may prefer to limit products containing E471 unless the source is clearly stated as plant-based.

Common Uses

Bread and baked goods – improves texture and shelf life
Margarine and spreads – stabilises fat-water mixtures
Ice cream – prevents ice crystal formation
Chocolate and confectionery – improves consistency
Processed meats – enhances mouthfeel
Instant foods and sauces – maintains uniform texture

Common names / Synonyms

Mono- and diglycerides
Glycerol mono- and diesters of fatty acids
Monoglycerides
Diglycerides

What is it?

E471 refers to a mixture of mono- and diglycerides derived from fatty acids. Chemically, these compounds consist of glycerol molecules esterified with one or two fatty acid chains. They occur naturally in small amounts in fats and oils but are mainly produced industrially for food use.

Industrial production typically involves the controlled reaction of glycerol with edible fats or oils under heat, a process known as glycerolysis. The fatty acid sources may include vegetable oils such as palm, soybean, or rapeseed oil, as well as animal fats. The resulting mixture is purified and standardised for food applications.

Functionally, mono- and diglycerides act as emulsifiers. They reduce surface tension between water and fat phases, allowing stable mixtures that would otherwise separate. This property is essential in many processed foods where texture, stability, and shelf life are critical.

From a biochemical standpoint, the human digestive system treats mono- and diglycerides similarly to naturally occurring fats. They are broken down by lipases and absorbed in the intestine, contributing energy just like other dietary lipids.

Where it’s allowed (EU vs US)

E471 is approved for use in the European Union and is permitted in a wide range of food categories. In the United States, mono- and diglycerides are classified as GRAS (Generally Recognized as Safe) when used in accordance with good manufacturing practices.