Comparing E471 - Mono- and diglycerides of fatty acids vs E472 - acid esters of mono- and diglycerides of fatty acids
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Found in 26,595 products
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Popular questions
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.
What foods to avoid that have e472 tartatic and esters of mono and diglyerides?
Common sources include packaged breads and rolls, cakes, pastries, biscuits, pie crusts, margarines/spreads, ice cream and frozen desserts, non‑dairy creamers/whipped toppings, confectionery fillings, and some sauces/dressings. Check labels for E472 (a–f), “tartaric acid esters of mono- and diglycerides,” or “DATEM” (E472e).
What is e471 and e472?
E471 is mono- and diglycerides of fatty acids—an emulsifier made from fats and glycerol that helps mix oil and water and improve texture. E472 is a family of related emulsifiers formed by reacting those mono-/diglycerides with food acids (acetic, lactic, citric, tartaric) and is widely authorized for similar uses in foods.
What is e472 d tartaric acid esters of mono and diglycerides?
E472d is the tartaric acid esters of mono- and diglycerides, an emulsifier and dough conditioner used in bakery fats, breads, cakes, and whipped/creaming products. It is authorized in many countries; note that E472e (DATEM) is a different, acetylated tartaric ester.
What is e472 in food?
E472 refers to acid esters of mono- and diglycerides of fatty acids—emulsifiers that stabilize oil–water mixtures, improve dough strength and crumb, and help prevent separation or staling in products like bread, cakes, spreads, and desserts. They can be listed as E472a–f or by names such as lactic/citric/tartaric acid esters or DATEM (E472e).
What is e472 of tartaric acid essters of mono and diglycerides?
It’s the E472d subtype: tartaric acid esters of mono- and diglycerides, used as an emulsifier and dough improver in bakery and aerated dessert applications. It helps stabilize emulsions and texture and is permitted under food additive regulations in many regions.