What is E471 Emulsifier? – Complete Guide to Mono- and Diglycerides

The Quick Answer

E471 is an emulsifier also known as mono- and diglycerides of fatty acids, or “partial glycerides.”

It’s used in food to keep oil and water mixed together, creating smooth, stable textures in products like ice cream, margarine, bread, and chocolate.

It’s one of the most widely-used food additives in the world.

What Exactly Is E471?

E471 is made from glycerol bonded to fatty acid chains. Normal fat molecules (triglycerides) have three fatty acids attached to glycerol. When you remove one or two of those fatty acids, you get monoglycerides or diglycerides.

This simple chemical change transforms a regular fat into an emulsifier—a molecule that can act as a “bridge” between oil and water, keeping them mixed instead of separating.

Chemically: It’s a naturally occurring mixture of monoglycerides (typically 40–90%) and diglycerides, with small amounts of triglycerides and other compounds.

In simple terms: It’s a hybrid molecule—part fat, part water-loving—that glues oil and water together in processed foods.

Where You’ll Find E471

E471 appears in countless processed foods:

• Baked goods (bread, cakes, pastries, croissants)
• Ice cream and frozen desserts
• Chocolate and confectionery
• Margarine and spreads
• Plant-based milk alternatives
• Sauces and salad dressings
• Processed meats and sausages
• Soups and ready-made meals
• Infant formula
• Jams and jellies
• Cocoa and chocolate products
• Fresh pasta

If a product has a smooth, uniform texture and contains both fat and water, it likely contains E471 or a similar emulsifier.

How Is E471 Made?

E471 is produced through a process called glycerolysis:

Step 1: Start with edible fats or oils (vegetable or animal-derived)

Step 2: Mix the fats/oils with glycerol under heat and pressure in a chemical reactor

Step 3: The fatty acid chains partially break away from the triglycerides, creating mono- and diglycerides

Step 4: Purify using solvent-free molecular distillation to remove impurities and separate unwanted components

Final product: A stable, white or cream-colored powder or liquid containing the emulsifier mixture

The entire process is chemical but uses only food-grade, natural starting materials.

Why Do Food Companies Use It?

E471 serves critical functions in food manufacturing:

• Stabilizes emulsions: Keeps oil and water permanently mixed
• Improves texture: Creates smooth, creamy, or light textures
• Extends shelf life: Prevents separation and degradation during storage
• Prevents oil crystallization: Maintains product quality in chocolate and margarine
• Strengthens dough: Improves elasticity in bread production
• Reduces costs: Allows use of lower-quality fat sources and fewer natural ingredients

Without E471, products like ice cream would separate into grainy, watery layers. Margarine would become hard and greasy. Baked goods would be dry and dense.

Is E471 Safe?

Regulatory status: E471 is approved by the FDA (GRAS status), EFSA, JECFA (WHO), and food authorities in over 100 countries.

Acceptable Daily Intake (ADI): “Not limited” according to JECFA—meaning it can be consumed safely at any level typically found in food.

Typical consumption: The average person encounters E471 multiple times per week, usually in small quantities (less than 1 gram per product).

Recent Safety Concerns

A 2023 BMJ study found associations between higher consumption of emulsifiers (including E471 and related compounds E472b, E472c) and increased cardiovascular disease risk. However:

• This was an observational study—it cannot prove causation
• The effect size was modest
• Regulatory bodies have not changed their safety assessments
• More research is ongoing

The takeaway: Focus on reducing ultra-processed foods in general, rather than singling out E471 specifically.

Natural vs Synthetic E471

Both are chemically identical: Your body cannot tell the difference.

Naturally occurring E471: Found in all food fats (meat, fish, vegetable oils) at low concentrations. When you eat meat or olive oil, you consume natural mono- and diglycerides.

Industrial E471: Concentrated and purified through the glycerolysis process described above. Much more consistent and reliable for manufacturers.

The practical difference: Industrial E471 is added in precise, standardized amounts, whereas natural E471 varies by food source.

Where E471 Comes From: Vegan? Halal? Vegetarian?

This is crucial for dietary restrictions—the source matters.

For Halal consumers: E471 from 100% plant-based oils is halal. E471 from beef must come from zabīha (halal-slaughtered) cattle with proper certification. Pork-derived E471 is haram. Most halal certifiers recommend avoiding E471 unless explicitly labeled “vegetable” or certified halal.

Potential Side Effects

For most people, E471 is well-tolerated with no reported side effects at normal consumption levels.

Possible concerns:

• Digestive sensitivity: Some people with IBS or sensitive digestive systems report discomfort with high emulsifier intake. This is individual and not well-proven.
• Trans fat content: Trace amounts may be present depending on production methods
• Gut microbiome: Some research suggests emulsifiers may alter gut bacteria composition (early research, not conclusive)

If you experience digestive issues, consider reducing ultra-processed foods and checking with your doctor.

The Bottom Line

E471 is a safe, widely-approved emulsifier that serves an important function in food manufacturing. It’s been used for decades with strong regulatory approval and an excellent safety record.

However:

• The source matters: Check if it’s vegetable or animal-derived if you follow dietary restrictions
• Ultra-processed foods are the issue: Rather than E471 specifically, focus on reducing processed foods in general
• Whole foods are better: Eating less processed food naturally means less E471 exposure
• Read labels: Contact manufacturers if dietary restrictions are important to you