E471

E471 , Mono- and Diglycerides of Fatty Acids

Medium risk Controversial emulsifier

Why this classification

May contain trans fats. May be of animal origin (not labelled). ANSES studying cardiovascular effects.

Products containing E471

Pétales riz, blé complet et orge Chocolat Noir

u

C

Quaker Muesli Croustillant Myrtilles & baies de goji

muesli croustillant

C

Muesli fraises

marque repere

C

Céréales Muesli croustillant aux fruits rouges doypack de 500g

u

C

Muesli - Pépites croustillantes au chocolat noir et noisettes grillées

grainea

C

Pétales riz et blé complet aux fruits rouges Monoprix

monoprix

C

Céréales Pétales de riz & blé orge 500g

u

C

Céréales riz soufflé nature, paquet 375g

u

C

Pétales riz blé orge fruits rouges

auchan

C

Céréales Corn Flakes, 500g

u

C

Common uses in industrial food

Mono- and Diglycerides of Fatty Acids (E471) is used by food manufacturers for binding water and oil together to keep texture stable in margarine, ice cream, mayonnaise, ready meals and ultra-processed pastries. It is most often listed in the ingredient panel as E471, Mono- and Diglycerides of Fatty Acids, or under one of its trade names. On a NutriDécrypte product page, this additive contributes to the additives axis (20% of the overall A to E grade), and triggers a label warning when its EFSA risk level is medium or high.

If you want to limit your exposure to this additive, the simplest tactic is to read the ingredients list (not just the front-of-pack), and to favour products graded A or B in our independent catalog. Less processed, NOVA-1 or NOVA-2 categories rarely contain it.

Related additives in the same family

Other E-numbers classified as emulsifier in the EU food additives registry. Their risk profile and behaviour on a label are often similar.

Frequently asked questions

Is E471 (Mono- and Diglycerides of Fatty Acids) safe?

EFSA classifies the risk level of E471 as medium risk in its latest review. It is also flagged as controversial by independent toxicology reviewers, meaning the scientific consensus is contested. Always read the latest official opinion before drawing conclusions for your own diet, and consult a registered dietitian for medical questions.

What is E471 typically used for?

Food manufacturers use Mono- and Diglycerides of Fatty Acids primarily for binding water and oil together to keep texture stable in margarine, ice cream, mayonnaise, ready meals and ultra-processed pastries. You will most often find it in ultra-processed foods (NOVA group 4) and rarely in unprocessed or minimally processed products (NOVA 1 or 2).

How can I avoid E471 on a label?

Look for the code E471 or its full name Mono- and Diglycerides of Fatty Acids in the ingredients list, usually printed in small font on the back of the pack. Cooking from raw ingredients, choosing NOVA-1 or NOVA-2 alternatives, and using the NutriDécrypte rankings to filter by grade A or B are the three most reliable strategies.