168:’s (WHO) report on the toxicological evaluation of mono- and diglycerides states that, “Food fats are in the main triglycerides. However, many of them have been shown to contain small amounts of diglycerides and monoglycerides. The amount present is commonly in the region of 1%. There is some evidence also that further amounts of these partial glycerides may be formed during the preparation of certain foods. Therefore, apart from any addition of these substances to food for technological purposes, they will always be present in the food as consumed.” Mono- and diglycerides may contain small amounts of
38:
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201:, a consumer interest group that previously campaigned for the elimination of sulfite preservatives in fresh foods, as well as campaigned to label -- and eventually eliminate -- artificial trans fat found in partially hydrogenated oils) ranks mono- and diglycerides as “safe” in their Chemical Cuisine Ratings.
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E471 is mainly produced from vegetable oils (such as soybean, grapeseed, canola, sunflower, cottonseed, coconut, and palm oil) and plant pomace such as grape pomace or tomato pomace), although animal fats are sometimes used and cannot be completely excluded as being present in the product. The fatty
193:
The safety of mono- and diglycerides of fatty acids has been assessed by several regulatory authorities. The Joint FAO/WHO Expert
Committee on Food Additives (JECFA) has set an “acceptable daily intake” (ADI) as “not limited” due to the safety of these ingredients. In 2017, the European Food Safety
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A French observational study of several food additives published in 2024 suggested a correlation but not a causation between a higher intake of E471 in highly processed foods and increased risk of cancer by 15%, particularly breast cancer (24%) and prostate cancer (46%). The study also notes, that
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Sellem, L; Srour, B; Javaux, G; Chazelas, E; Chassaing, B; Viennois, E; Debras, C; Druesne-Pecollo, N; Esseddik, Y; Szabo de
Edelenyi, F; Arnault, N; Agaësse, C; De Sa, A; Lutchia, R; Huybrechts, I; Scalbert, A; Pierre, F; Coumoul, X; Julia, C; Kesse-Guyot, E; Allès, B; Galan, P; Hercberg, S;
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Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be
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Mono-/diglycerides are made by partially hydrolysing vegetable fats, such as soybean oil, and palm oil. (Animal-fat-based emulsifiers are not commonly used because they are not suitable for vegetarian and certain religious
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in foods such as infant formula, fresh pasta, jams and jellies, chocolate, creams, baked goods, and more. It is also used as a fruit coating agent. This mixture is also sometimes referred to as
589:"Toxicological evaluation of certain food additives with a review of general principles and of specifications : seventeenth report of the Joint FAO/WHO Expert Committee on Food Additives"
194:
Authority (EFSA) re-evaluated the safety of mono- and diglycerides and concluded that there is no need to establish a numerical ADI and there is no safety concern for the reported food uses.
205:“Cancer is a multifactorial pathology, thus as expected, one specific nutritional factor (here, exposure to an emulsifier) does not drastically increase absolute risks per se.”
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293:"Toxicological evaluation of some food additives including anticaking agents, antimicrobials, antioxidants, emulsifiers and thickening agents"
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729:"Fruit's Fountain Of Youth: Apeel's Edible Produce Coating Could Slay Food Waste And Save Supermarkets Billions"
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782:
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667:"Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort"
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Sonntag, Norman O. V. (1982). "Glycerolysis of fats and methyl esters — Status, review and critique".
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124:; however, their concentration is usually low and industrial production is primarily achieved by a
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Flickinger, Brent D.; Matsuo, Noboru (February 2003). "Nutritional characteristics of DAG oil".
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614:"Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives | EFSA"
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to prevent withering and conserving fruit and vegetables for transport and storage.
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Monoglyceride of a fatty acid, in this example with a saturated fatty acid residue (
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Diglyceride, in this example with a saturated fatty acid residue (highlighted
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563:"Monoglycerides: What are they, risks, and who should avoid them"
538:"You May Be Getting More Mono- and Diglycerides Than You Should"
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Mono- and diglycerides are naturally digested as part of normal
221:, China, and Japan with monoacylglycerols as an alternative to
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447:"Which E-numbers and additives are from animal origin ?"
140:. The raw materials of mono- and diglycerides may be either
513:"301. Mono- and diglycerides (WHO Food Additives Series 5)"
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184:(i.e., the natural digestion of dietary fats and oils).
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both naturally present in food fats, including various
61:) and an unsaturated fatty acid residue (highlighted
393:"Sources of Food Ingredients: Mono- and Diglycerides"
665:Deschasaux-Tanguy, M; Touvier, M (February 2024).
268:"Food and Feed Information Portal Database | FIP"
157:acids from each source are chemically identical.
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351:Journal of the American Oil Chemists' Society
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136:, followed by purification via solvent-free
81:) refers to a naturally occurring class of
421:. Royal Society of Chemistry. p. 55.
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644:Center for Science in the Public Interest
199:Center for Science in the Public Interest
30:"E471" redirects here. For the road, see
716:https://www.fda.gov/media/99218/download
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493:from the original on 4 September 2015
72:Mono- and diglycerides of fatty acids
727:McGrath, Maggie (6 September 2018).
453:. Netherlands: Wageningen University
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320:10.1007/s11745-003-1042-8
166:World Health Organization
640:"Mono- and diglycerides"
567:www.medicalnewstoday.com
477:"Vegan Catering For All"
419:The Science of Ice Cream
417:Clarke, Chris (2012).
138:molecular distillation
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18:Mono- and diglycerides
397:Food Ingredient Facts
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32:European route E471
783:E-number additives
620:. 10 November 2017
618:www.efsa.europa.eu
363:10.1007/BF02634442
197:Additionally, the
99:partial glycerides
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778:Fatty acid esters
484:The Vegan Society
357:(10): 795A–802A.
189:Effects on health
159:The Vegan Society
128:reaction between
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114:diglycerides
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85:composed of
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593:www.who.int
497:4 September
457:4 September
249:Diglyceride
93:used as an
767:Categories
255:References
209:Other uses
176:Metabolism
118:glycerides
95:emulsifier
27:Emulsifier
464:excluded.
371:0003-021X
170:trans fat
142:vegetable
122:seed oils
105:Synthesis
703:38349899
694:10863884
573:5 August
522:5 August
488:Archived
379:84808531
328:12733744
233:See also
134:glycerol
47:marked).
738:24 July
649:11 July
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434:diets).
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308:Lipids
146:animal
491:(PDF)
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375:S2CID
332:S2CID
64:green
740:2019
699:PMID
651:2024
626:2024
600:2024
575:2024
549:2024
524:2024
499:2015
459:2015
423:ISBN
404:2024
367:ISSN
324:PMID
279:2024
225:and
164:The
112:and
89:and
58:blue
44:blue
689:PMC
679:doi
359:doi
316:doi
144:or
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