Category
Emulsifiers and stabilizers.
Description
Mono- and diglycerides occur naturally as food fat constituents and are also formed from triglycerides, being normal products of fat metabolism, during the digestion and absorption of food.
Occurrence
Semi-synthetic emulsifiers.
Safety
No adverse effects are reported relating to its toxicity. But, exposure to E 471 can be compared with the fat consumed, due to the similarity in the metabolic breakdown.
Value
Mono- and diglycerides are used widely in a great many products and are the surfactant type most used in bread.
Used in
Bread, cakes and other baked goods; cereals, puddings; fresh pasta, instant (mashed) potatoes; frozen desserts, ice cream and soft-serve; confectionery, e.g. chewing gums, toffees, caramels; and fats, e.g. margarine and shortenings.
Global usage
Allowed to use in Europe and the US.
