Emulsifiers and stabilizers.
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.
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.
Mono- and diglycerides are used widely in a great many products and are the surfactant type most used in bread.
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.
Allowed to use in Europe and the US.