Mono- and Diglycerides of Fatty Acids E471
fat-based emulsifier — Primarily natural or synthetic.
Glycerol esters of fatty acids (mono- and diglycerides)
CAS: 123-94-4 (glyceryl monostearate)
Factual Regulatory Reference
This database provides factual regulatory information compiled from official government sources. It does not constitute medical, nutritional, or safety advice. Regulatory status varies by country and is subject to change. Always refer to your local regulatory authority for the most current information.
What Is Mono- and Diglycerides of Fatty Acids?
Mono- and diglycerides of fatty acids (E471) are emulsifiers produced by the interesterification of glycerol with natural fats and oils derived from plant sources (such as soybean, sunflower, or palm oil) or animal sources. They are structurally similar to naturally occurring lipid components in the human body and are widely used to improve the texture, stability, and shelf life of baked goods, margarine, ice cream, chocolate, and many processed foods. E471 helps create stable emulsions, improves softness in bread, and prevents oil separation in processed cheese and whipped toppings. JECFA has evaluated mono- and diglycerides as acceptable for food use without a specified numerical ADI, given their structural similarity to natural food components and long history of safe use.
? Did You Know?
Mono- and Diglycerides of Fatty Acids occurs naturally in Animal fats and Vegetable oils. Many people consume it daily without realizing it's also a listed food additive.
Beyond food, Mono- and Diglycerides of Fatty Acids is also used in cosmetics, medicine, industrial applications, household products. Its versatility makes it one of the most multi-purpose chemical compounds in everyday life.
In the EU, Mono- and Diglycerides of Fatty Acids has a "quantum satis" authorization — Latin for "as much as needed." This means there's no specific maximum limit; manufacturers use only what's technologically necessary.
Detailed Regulatory Assessment
European Union (EFSA)
Widely permitted in most food categories
Official EFSA LinkUnited States (FDA)
Regulated as a direct food additive under FDA CFR titles.
Japan (MHLW)
Compliant with Japanese food sanitation law.
Acceptable Daily Intake (ADI)
International Standard (JECFA)
mg/kg body weight per day
European Standard (EFSA)
Everyday Perspective
For a kg adult, this limit is roughly equivalent to consuming:
Natural Occurrence
Mono- and diglycerides are naturally occurring partial glycerides found in small amounts in animal fats and vegetable oils. They form naturally during fat digestion in the body. For commercial use, they are produced by glycerolysis of fats or direct esterification.
Manufacturing
Produced by reacting fats or oils (triglycerides) with glycerol at high temperature with a catalyst, or by direct esterification of fatty acids with glycerol. The reaction produces a mixture of monoglycerides (one fatty acid attached to glycerol) and diglycerides (two fatty acids attached to glycerol). The ratio can be controlled by adjusting reaction conditions.
Applications Beyond Food
Widely used in creams, lotions, and cosmetics as emulsifiers and skin conditioning agents.
Emulsifiers in ointments and creams; suppository bases.
Plasticizers in polymer processing; mold release agents.
Cooking sprays and food-grade release agents.