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Mono- and di- glycerides of fatty acids

Limited risk
Alternate Names:
  • glyceryl monooleate
  • glyceryl monoplamitate
  • glyceryl monostearate
  • gms
  • mono and diglycerides of fatty acids
  • mono- and diglycerides
  • monoolein
  • monopalmitin
  • monostearin
Info from food-info.net:
  • Description:
    • Function:
      • Emulsifiers and stabilisers.
    • Origin:
      • Synthetic fats, produced from glycerol and natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different products, with a composition similar to partially digested natural fat.
    • Side effects:
      • None known. The body metabolises the products as any other fat. The individual components are also produced normally in the body when digesting normal fat.
    Dietary restrictions:
    • Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
    Acceptable daily intake:
    • Unknown
    Status:
    • Unknown
Info from proe.info:
  • Description:
    • Benefits:
      • Unknown
    • General:
      • E471 is the food additive, which is used as stabilizer and emulsifier. The additive E471 represents mono-and diglycerides of fatty acids. In spite of its complicated name, the additive has the natural origin. The given emulsifier is made by special treatment of the organic acids, mainly the plant ones, and «artificial» fatty acids, received predominantly from glycerin. The primary purpose of the given additive is a production of homogeneous mass from substances, which usually do not mix in nature. As an example, it can be said that with a help of the additive E471 a vegetable oil can easily be mixed with water. That is why the additive is more frequently used in the preparation of dairy and fat products.According current data, the additive E471 is generally recognized as safe. Monoglycerides and diglycerides of fatty acids are similar to partially assimilated natural fat and the organism processes the given emulsifier as well as other fats. Consequently, the harm, connected with overuse of fats, can be caused to organism directly by products, containing this additive under condition of its constant abundant intake.The basic products, which contain the additive E471, are margarines, yoghurts, ice cream, mayonnaises and other high-fat products.
    • Harm:
      • Unknown
    • Legal:
      • Unknown
    • Use:
      • Unknown
    • Links:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • Unknown
    Status:
    • Unknown
ninamvseeno.org -- site no longer live
  • Description:
      • Unknown
    Dietary restrictions:
    • Unknown
    Acceptable daily intake:
    • is not limited or determined (EFSA, 2017)
    Status:
    • Approved in the EU.
References: