E471 - Monodi Glycerides Of Fatty Acids

Author: Joe Fowler Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Characteristics: These are stabilizing substances that are used to preserve and improve the consistency of food products. E 471 is the most common supplement in the group of stabilizers

Characteristic

These are stabilizing substances that are used to preserve and improve the consistency of food products. E 471 is the most common supplement in the group of stabilizers. It is extremely widely used in the production of dairy products and those containing milk in its composition. Used as an emulsifier and stabilizing agent, it has an absolutely neutral origin, is obtained from vegetable fatty acids after special treatment. E 471, used as an emulsifier, allows the mixing of substances that can not be mixed in practice, so it is added to dairy and fatty foods.

Use

Mono- and diglycerides of fatty acids are most widely used in the manufacture of margarines, ice cream, mayonnaise and various high-fat products. The substance is often added to crackers, biscuits and rusks.

Impact on humans

There is no set maximum daily dose for E 471 . The supplement is considered harmless to humans. Given that it is mainly used in the production of high-fat foods, people with liver disease and impaired bile function should avoid such foods.

E 471 is non-toxic and non-allergenic. Direct contact with the substance does not cause skin inflammation. People who are overweight and have metabolic disorders should know that the supplement increases the caloric content of the products.

E471 - Monodi Glycerides Of Fatty Acids

CHAPTERS (Table Of Contents)

Characteristic

Use

Impact on humans

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