Allervibe
E471
Mono- and diglycerides of fatty acids
Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
i Additive Details
| Uses
Stabilizes emulsions in bread and baked goods, ice cream, margarine, peanut butter, infant formula, instant coffee whiteners, and many ready meals. Helps fats and water bind in a stable matrix.
| Precautions
Generally well-tolerated. Recent research has raised questions about whether emulsifiers can affect the gut microbiome with long-term exposure; evidence is still developing. People following kosher, halal, vegan, or vegetarian diets may want to verify the fat source with the manufacturer.
| Interactions
Functionally similar to other emulsifiers like lecithin (E322) and polysorbates (E432 to E436). On a label, E471 is not legally classified as 'fat' even though it derives from fat.
| Origin
Produced from food-grade fats by glycerolysis or hydrolysis. The fat source can be animal (lard, tallow) or plant (palm oil, soy oil); disclosure is not always required.
| Daily Intake
Both JECFA and EFSA assign an 'ADI not specified', meaning use at typical food-additive levels is not considered a safety concern.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
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