Origin
E 471 is produced by esterifying fatty acids with glycerin (E 422). Soybean or rapeseed oil is typically used as the starting product for the fatty acid.
Usage
E 471 is used, as already described, as an emulsifier and is mainly found in baked goods or confectionery. The addition of E 471 results in these products staying fresh longer because E 471 reacts with the starch contained in baked goods and increases its water-binding capacity. Furthermore, E 471 can be found in chocolate products, milk powder, potato purée, infant formula, cocoa powder, jam, jelly, preserves, sausages, rice, noodles, and cream products.
Risks
Monoglycerides and diglycerides of food fatty acids are harmless to the human organism. They are metabolized like fats. No recommended daily dose, the ADI value (Acceptable Daily Intake), has been established.