Comparing E470 - Sodium/potassium/calcium and magnesium salts of fatty acids vs E471 - Mono- and diglycerides of fatty acids
Overview
Synonyms
Products
Found in 7 products
Found in 26,595 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 9 keywords in U.S. during the last 10 years.
Popular questions
How much is the toll on e470?
E470 here refers to a food additive (salts of fatty acids), not a road, so there’s no toll associated with it.
How much is e470 toll?
There is no toll—E470 is an E-number for a food additive, not a toll road.
Who owns e470?
No one “owns” E470; it’s an E-number designation for a class of fatty acid salts recognized by food authorities and produced by multiple manufacturers.
How much does e470 cost?
Prices vary by type, purity, supplier, and order size, but these salts are generally low-cost commodity emulsifiers in bulk; small-quantity retail prices are higher.
How many tolls on e470?
None—E470 is a food additive code, so tolls do not apply.
Are mono and diglycerides bad for you?
They are widely used emulsifiers and are considered safe at typical food levels (e.g., GRAS in the U.S.; JECFA ADI “not specified”). Their main nutritional impact is a small addition of fat/calories.
Is mono and diglycerides pork?
Not by definition—they’re fat-derived emulsifiers that can come from plant oils or animal fats, including pork. Check the manufacturer or look for vegetarian/halal/kosher claims to know the source.
Are mono and diglycerides halal?
They can be halal if made from plant oils or from halal-slaughtered animal fat; if sourced from non‑halal animal fats (e.g., pork), they are not halal. Choose halal‑certified products to be sure.
Are mono and diglycerides vegan?
Not always—E471 may be made from plant oils or animal fats. Look for labels stating “vegetable mono- and diglycerides” or vegan certification.
What is mono and diglycerides made from?
They’re produced by reacting glycerol with edible fats/oils (plant or animal) to form partial glycerides. Common fatty acids include stearic, palmitic, and oleic acid.