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Menu
 * Acidulents
 * Emulsifiers
 * Preservatives
 * Thickeners
 * Sweeteners
   * Artificial Sweeteners
   * Natural Sweeteners
   * Sugar Alcohols
 * More
   * Acidity Regulator
   * Anticaking Agent
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   * Firming agent
   * Nutrients
   * Phosphates
   * Starch
   * Salts of Fatty Acids

 * Acidulents
 * Emulsifiers
 * Preservatives
 * Thickeners
 * Sweeteners
   * Artificial Sweeteners
   * Natural Sweeteners
   * Sugar Alcohols
 * More
   * Acidity Regulator
   * Anticaking Agent
   * Antifoaming Agent
   * Antioxidant
   * Colors
   * Chelating agent
   * Flavor Enhancer
   * Flavors
   * Firming agent
   * Nutrients
   * Phosphates
   * Starch
   * Salts of Fatty Acids





WHAT ARE MONO AND DIGLYCERIDES (E471) IN FOOD? DOES IT CONTAIN TRANS FATTY
ACIDS?


Emulsifiers April 14, 2020 6 Comments

Types | Components | Production | Uses | Safety | Side effects | FAQs 

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Mono and diglycerides, also called mono- and diglycerides of fatty acids,
saturated or unsaturated, are a mixture of monoglycerides (commonly with 40-90%)
and diglycerides, and also includes minor amounts of triglycerides. It is the
most used emulsifier in the food and with the European food additive number
E471. 


TYPES OF MONO AND DIGLYCERIDES

Mono and diglycerides is a group of emulsifiers and the following are the common
types (with the only difference in fatty acids): 

 * Glycerol monostearate
 * Glycerol monopalmitate
 * Glycerol monooleate 
 * Glycerol monolaurate
 * Glycerol monoricinoleate

Although these products only have one fatty acid that starts with “mono” before
a fatty acid in the names, actually they’re the mixture of mono and diglycerides
and may also contain triesters.


ESTERS OF MONO AND DIGLYCERIDES

Mono and diglycerides can be esterified with other food grade acidulants (acetic
acid, citric acid, lactic acid or tartaric acid) to produce another category of
emulsifiers – E472 as follows and ethoxylated mono-and diglycerides:

 1. Acetic acid esters of mono- and diglycerides of fatty acids (E472a, ACETEM) 
 2. Lactic acid esters of mono- and diglycerides of fatty acids (E472b, LACTEM)
 3. Citric acid esters of mono- and diglycerides of fatty acids (E472c, CITREM)
 4. tartaric acid esters of mono- and diglycerides of fatty acids (E472d, TATEM)
 5. Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty
    acids (E472e, DATEM)
 6. Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty
    acids (E472f, MATEM)


WHAT ARE MONO AND DIGLYCERIDES MADE OF?

As mentioned above, it mainly consists following three compositions:

 1. Monoglycerides
 2. Diglycerides
 3. Triglycerides

It may also contain small percentages of free fatty acids and glycerol.

The difference between monoglycerides and diglycerides is that monoglycerides
are obtained by glycerol (E422) esterification with one fatty acid (E570) while
diglycerides is derived from glycerol reaction with two fatty acids. 


MONOGLYCERIDES

In the below example of monoglycerides, glycerol is esterified with a saturated
fatty acid, palmitic acid.

Image Source


DIGLYCERIDES

Following is an example of diglycerides obtained by esterified glycerol with a
saturated fatty acid – palmitic acid (blue color), and an unsaturated fatty acid
– elaidic acid (green color).

Image Source


MONOGLYCERIDES AND DIGLYCERIDES PERCENTAGES 

The common content of monoglycerides in commercial food grades of mono- and
diglycerides are 40%, 60% or 90%. 

Following is a table from the EFSA regarding the composition (% by weight) of
monoglycerides, diglycerides, triglycerides and others in different food grades
of mono and diglycerides of fatty acids in the market.

Image Source


HOW ARE MONO AND DIGLYCERIDES MADE?

The main raw materials involved in the production of mono and diglycerides are
fatty acids and glycerol, both are naturally present in edible fats/oils of
animals (e.g. cow, pig) and vegetable (various plant seeds). 

Generally, mono and diglycerides can be made from two manufacturing processes,
transesterification process or direct esterification process.


TRANSESTERIFICATION PROCESS

Transesterification means a reaction between an ester and an alcohol.

Mono- and diglycerides can be obtained by the glycerolysis reaction between fats
/oils with glycerol, for example between methyl ester and glycerol in the
presence of an alkaline catalyst (e.g. NaOH, KOH).

Diglycerides and triglycerides can also be produced in the reaction. (1)

The following is the equilibrium reactions:

Image Source

Further distillation and other processes can be done to separate/refine
monoglycerides and diglycerides, such as to produce distilled monoglycerides.


DIRECT ESTERIFICATION PROCESS

It can also be synthesized by the esterification between glycerol and fatty
acids. 

Below is the reaction equation:

Image Source


SOURCE

The common vegetable sources of fatty acids and glycerol are as follows: 

 * Palm oil
 * Coconut oil
 * Soybean oil
 * Rapeseed oil 
 * Sunflower oil
 * Cottonseed oil

FATTY ACIDS

The common fatty acids including: 

 * Stearic acid
 * Palmitic acid
 * Lauric acid
 * Linoleic acid
 * Myristic acid
 * Oleic acid

GLYCEROL

Glycerol is also called glycerine or glycerin, it has three hydroxyl groups,
which can be esterified with one, two, or three fatty acids to form
monoglycerides, diglycerides, and triglycerides. 

Image Source

It is a multi-functional ingredient that can be used as a sweetener, humectant,
and thickener in the food and pharmaceutical industry.


SPECIFICATION

Other Names
 * Mono- and diglyceride esters
 * Mixed mono- and diglycerides
 * Mono- and diglycerides of edible fat-forming acids
 * Monoacylglycerol (MAG) and diacylglycerol (DAG)

CAS Number Variable Chemical formula Variable Molecular Weight Variable


PROPERTIES


APPEARANCE

It is available both in liquid and solid form:

 * Liquid: a pale yellow to pale brown oily liquid
 * Solid: white flake, powder or beads


SOLUBILITY STRUCTURE

Soluble in fat, not soluble in water.


STRUCTURE

Image Source


HYDROPHILIC – LIPOPHILIC BALANCE (HLB)

The lower the HLB value of an emulsifier indicates that it is more soluble in
oil and can form W/O (water in oil) emulsions, or otherwise it is more soluble
in water and forms O/W (oil in water) emulsions.

In the molecule of mono and diglycerides, glycerol is hydrophilic while the
fatty acid long chain is lipophilic.

It forms W/O (water in oil) emulsion and generally, the HLB value ranges from 3
to 6.


WHAT’RE THE USES OF MONO AND DIGLYCERIDES?

Mono- and diglycerides is a multi-functional ingredient that primarily used as
emulsifiers in the following food and for the purpose of:

 * Bread: function as a dough softener, also improves loaf volume and the
   texture, and therefore prolongs bread freshness and shelf life.
 * Cake mix: improve cake volume and texture, also improve crumb structure and
   tenderness.
 * Margarine: stabilize the emulsion.
 * Cream & Creamers: enhance the stability of the emulsion system such as in
   coffee mate.
 * Ice cream: improve the creamy mouthfeel, stabilize the air in ice, create a
   stable structure and reduce freezing time.
 * Spreads & Butter: improve the emulsion stabilization and spreadability,
   reduce stickiness, improve flavour.
 * Cheese: to obtain a smooth texture, such as in peanut butter.
 * Desserts: benefit aeration and foam stability.


ARE MONO AND DIGLYCERIDES SAFE TO EAT?

Yes, it has been approved as a safe ingredient by the U.S. Food and Drug
Administration (FDA) and European Food Safety Authority (EFSA), as well as the
Joint FAO/WHO Expert Committee on Food Additives (JECFA). 


FDA

Mono and diglycerides are a multi-functional ingredient which are generally
recognized as safe (GRAS) that can be used as an emulsifier, stabilizer,
thickener, texturizer, dough strengthener, surface-active agent (and so on) in
food with no limitation other than current good manufacturing practice. (2)

It is also generally recognized as safe when used as an emulsifying agent in
feed. (3)


EFSA

Mono- and Diglycerides of fatty acids (E471) is listed in Commission Regulation
(EU) No 231/2012 as an authorised food additive and categorized in “Additives
other than colours and sweeteners” (4).

APPROVED USES

Its application is listed in Group I with the usage “not limited”and separately.
The following food may contain it (5): 

 * Unflavoured pasteurised cream 
 * Fats and oils (free from water) 
 * Bread and rolls
 * Processed potato products 
 * processed eggs and egg products
 * Jam, jellies and marmalades and sweetened chestnut purée 
 * Cocoa and Chocolate products 
 * Pasta 
 * Quick-cook rice 
 * Table-top sweeteners in tablets 
 * Infant formulae

SAFETY RE-EVALUATION IN 2017

After the studies of genotoxicity, carcinogenicity, reproductive and
developmental toxicity and other researches, EFSA concluded there were no safety
concerns when mono- and di-glycerides of fatty acids used as a food additive and
no need for a numerical acceptable daily intake (ADI). (6)


UK FOOD STANDARDS AGENCY

Categorized in “Others” (7)


FOOD STANDARDS AUSTRALIA NEW ZEALAND 

It is an approved ingredient in Australia and New Zealand with the code number
471. (8)


JECFA 

Function Class: food additives, emulsifier. (9) 

Acceptable daily intake: ADI “not limited” set in 1973. (10)


WHAT ARE THE POSSIBLE SIDE EFFECTS OF MONO AND DIGLYCERIDES?

Generally, there are no observed adverse effects of monoglycerides and
diglycerides when used as an emulsifier. However, sometimes consumers are
worried that it may do bad to our health due to the trans fatty acids that may
in it. 


DO MONO AND DIGLYCERIDES REALLY CONTAIN TRANS FATTY ACIDS?

EFSA pointed out during the safety re-evaluation of mono and diglycerides of
fatty acids in 2017, that it may increase the amounts of trans fatty acids in
final products if it is manufactured by glycerolysis (transesterification
process) of hydrogenated fats and/or oils. 

Furthermore, the European Commission is considering putting the item of “maximum
limits for trans fatty acids” in its specifications for mono- and diglycerides.


HOW DOES TRANS FATTY ACIDS OCCUR?

It is also called trans-unsaturated fatty acids, which are produced during the
partial hydrogenation process of naturally occurring vegetable oils as physical
properties of parts of the unsaturated fatty acids (exist in the vegetable oils
) may be altered, changed from cis-unsaturated fatty acids to trans-unsaturated
fatty acids in such process.


TRANS FATTY ACIDS HEALTH RISK

Human studies show that intake of trans fatty acids may increase the risk of
developing coronary heart disease. (11)


FREQUENTLY ASKED QUESTIONS


IS IT NATURAL?

No. Mono and diglycerides is a synthetic emulsifier which is made from chemical
synthesis, the direct esterification between glycerin and fatty acids or the
transesterification of glycerin with fats/oils (triglycerides). 


IS IT HALAL, KOSHER AND VEGAN?

Yes, mono and diglycerides are halal, kosher and vegan if fatty acids and
glycerol come from vegetable oils. As the starting raw materials derived in
these ways, complies with:

 * The diet policy of Muslims, so it is Halal.
 * Jewish religious dietary law, so it is Kosher.
 * Vegetarians diet as the production without the use of animal matter or
   products derived from animal origin, therefore it is vegan.


IS IT GLUTEN FREE?

Yes, it is gluten free as it does not contain wheat, rye, barley, or crossbreeds
of these grains. And can be used for people with celiac disease.


IS IT A FAT?

Monoglycerides and diglycerides are not fat, but triglycerides are. A fat is
formed when three hydroxyl groups on glycerol combine with three fatty acids.


CONCLUSION

Now you may have a knowledge of the emulsifier – Mono and diglycerides (E471),
from the following aspects:

 * Several types of mono and diglycerides based on different assay of
   monoglycerides and diglycerides, and various kinds of fatty acids linked to
   glycerol.
 * Two production processes: from transesterification process and direct
   esterification process.
 * Uses in food
 * Safety
 * Possible side effects: due to the existence of trans fatty acids
 * FAQs: is it natural, halal, vegan, gluten free, fat.

If you have any questions or remarks about this additive, feel free to let me
know in the comments.


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JAMES HAN

Founder of FoodAdditives.net: I major in pharmaceutical in university and have
been selling food additives since 2012. I would like to help readers expand
their knowledge of ingredients in their food.

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6 COMMENTS

 1. Cheryl Hicks
    
    Is there any way to read the ingredients and know if it is vegetable based?
    
    
    May 31, 2020
    
 2. James Han
    
    If only read from the food label, most people cannot well understand unless
    it is marked from vegetable sources.
    
    
    June 1, 2020
    
 3. Mateen
    
    Just to clarify, if it says, “Mono- and diacetyl tartaric acid esters of
    mono- and diglycerides of fatty acids,” does that mean it’s vegan and halal?
    (because with DATEM the raw materials don’t use any animal matter or
    products)
    
    
    October 3, 2020
    
 4. Iram
    
    Hi, this was very interesting to read! With the Internets recent obsession
    with Mochi I have been doing a bit of research in order to understand if it
    is suitable for the Muslim diet. This article was very interesting but I was
    wondering if all mono and diglycerides are halal?
    
    
    February 15, 2021
    
 5. James Han
    
    Hi Iram,
    
    Halal or not depends on where the raw materials sourcing from, some are not
    halal mainly as the fatty acids are from animals.
    
    
    February 20, 2021
    
 6. James Han
    
    Hi Mateen,
    
    fatty acids can be sourced from animal, so whether it is vegan and halal
    depends on the source of fatty acids.
    
    
    May 24, 2021
    

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Process for the production of monoglyceride based on the glycerolysis of methyl
ester, Google Patents, https://patents.google.com/patent/EP1051386B1
Mono- and diglycerides, 21CFR184.1505, FDA,
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1505
Mono- and diglycerides of edible fats or oils, or edible fat-forming acids, FDA,
21CFR582.4505,
https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=582.4505
Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to
Regulation (EC) No 1333/2008 of the European Parliament and of the Council by
establishing a Union list of food additives,
https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02011R1129-20131121
Regulation (EC) No 1333/2008, European Union,
https://eur-lex.europa.eu/eli/reg/2008/1333/2019-10-23
Re-evaluation of mono- and di-glycerides of fatty acids(E 471) as food
additives, EFSA, 26 September 2017,
https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2017.5045
Approved additives and E numbers, Food Standards Agency, 1 March 2018,
https://www.food.gov.uk/business-guidance/approved-additives-and-e-numbers
Australia New Zealand Food Standards Code – Standard 1.2.4 – Labelling of
Ingredients, https://www.legislation.gov.au/Details/F2011C00827
Mono- and diglycerides, Food grade Specification,
http://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-288.pdf
Mono- and diglycerides, JECFA,
https://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=917 
Small Entity Compliance Guide: Trans Fatty Acids in Nutrition Labeling, Nutrient
Content Claims, and Health Claims, FDA, 09/20/2018,
https://www.fda.gov/regulatory-information/search-fda-guidance-documents/small-entity-compliance-guide-trans-fatty-acids-nutrition-labeling-nutrient-content-claims-and

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