Tag: Emulsifier 471

Made from fats and oils, emulsifier 471 (mono- and diglycerides of fatty acids) is a ubiquitous food additive, found in over 33,000 food products in Europe, primarily to improve texture and extend shelf life. This ingredient helps create stable mixtures of oil and water, which would otherwise separate.

Emulsifier 471, or mono- and diglycerides of fatty acids, is a common food additive found in tens of thousands of food and beverage products, from baked goods to ice cream. This synthetic fat helps blend ingredients that would normally separate, fundamentally changing the texture and shelf life of processed foods.

Emulsifier 471, also known as mono- and diglycerides of fatty acids, is a common food additive found in a vast number of processed foods, from baked goods to margarine. While it can be manufactured from a variety of sources, including vegetable oils like palm and rapeseed, one key question for many consumers with dietary restrictions is: Does emulsifier 471 contain soy?

Emulsifier 471, or mono- and diglycerides of fatty acids, is found in approximately 7% of food products in the EU, and similarly widespread in other regions. Despite its ubiquity, consumer concern over its safety is rising. So, **is emulsifier 471 bad for you**?

While major food safety authorities, including the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA), have classified the emulsifier 471 as safe for consumption, recent observational studies have linked high intake from ultra-processed foods to potential health risks. This has sparked debate among consumers and scientists about its true impact on health.

Observational studies, such as the large French NutriNet-Santé cohort, have found a correlation between higher intake of certain emulsifiers, including E471 (mono- and diglycerides of fatty acids), and an increased risk of cancer and cardiovascular disease. This has led many to question: **is emulsifier 471 harmful to humans**? This article explores the evidence surrounding this common food additive and its place in a healthy nutrition diet.