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E471Caution

Mono- and diglycerides of fatty acids

Group: Emulsifiers · in the book

Harm level3 of 5In moderation

In plain words

Mono- and diglycerides are fat-based emulsifiers that bind fat and water and keep bread soft for longer. They are among the most common additives, found in packaged bread, pastries, margarine, ice cream and ready meals.

Where you find it: bread, pastries, margarines, ice cream

Our recommendation

Limit it by choosing fresh bread and less processed foods.

Possible risks and effects

  • Possible traces of trans fats not shown on the label
  • Observational link with higher cardiovascular risk (causality unproven)
  • Marks an ultra-processed food

For experts

Partial glycerides made by glycerolysis of vegetable or animal fats; emulsifiers and anti-staling agents. EFSA's 2017 re-evaluation saw no need for a numerical ADI but recommended stricter contaminant limits (e.g. glycidyl esters and 3-MCPD), and when made from hydrogenated fats they can contain trans fatty acids. A large French observational cohort linked higher intake of emulsifiers including E471 with higher cardiovascular risk; causality is not established.

Check another E-number

More from this group

E433Polysorbate 80E472eDATEME476Polyglycerol polyricinoleate (PGPR)E481Sodium stearoyl lactylateE491Sorbitan monostearateE322Lecithins (soy, sunflower)

This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.