What are the sources of INS 471?

January 5, 2026 •

3 min read

INS 471, commonly known as mono- and diglycerides of fatty acids, is a ubiquitous food emulsifier found in many processed foods, from baked goods to ice cream. Composed of glycerol and fatty acids, the specific sources of INS 471 can be either plant-based or animal-derived, a fact that is often not indicated on a product's ingredient list.

Quick Summary

INS 471 (E471) is a synthetic emulsifier created from glycerol and fatty acids, which can come from plant oils like soy and palm or animal fats like tallow and lard. Its origin is not always clear from the label, necessitating careful review for dietary restrictions such as vegan, vegetarian, and halal requirements. The source is crucial for determining its suitability for specific diets.

Key Points

Dual Origin: INS 471 can be sourced from either plant oils (soy, palm) or animal fats (tallow, lard).
Emulsifying Agent: The additive functions as an emulsifier and stabilizer, helping to mix ingredients and improve food texture.
Dietary Ambiguity: Unless certified, the product label may not specify the source of INS 471, making it unclear for vegans, vegetarians, and those with religious dietary needs.
Manufacturing Process: It is manufactured by combining glycerol and fatty acids, a process called glycerolysis.
Verification is Key: Consumers should look for specific vegan, halal, or kosher certifications on the product packaging to confirm the source.
Identical Molecules: The final INS 471 molecule is chemically identical, regardless of its original plant or animal source.

INS 471, also known by its European designation E471, is a versatile food additive used as an emulsifier and stabilizer. It is manufactured through a chemical process involving glycerol and fatty acids, which can be derived from a wide range of biological sources. This manufacturing flexibility means that the final product's origin can vary significantly, impacting its suitability for different dietary lifestyles.

Plant-based sources of INS 471

Many manufacturers produce INS 471 using exclusively plant-based fats and oils to cater to the growing vegan and vegetarian markets. The fatty acids and glycerol are extracted and synthesized from these plant sources. These alternatives ensure the additive is suitable for those following plant-based diets, as long as the entire production process adheres to vegan or vegetarian standards.

Common vegetable oil sources

Soybean oil: A widely available and cost-effective source often used for producing plant-based INS 471.
Palm oil: Another prevalent vegetable oil, though its use raises environmental concerns.
Rapeseed (Canola) oil: A common source for both the fatty acids and glycerol.
Coconut oil: Known for its high concentration of specific fatty acids, it is also a source for INS 471.
Sunflower oil: Like other vegetable oils, sunflower oil can be a raw material for this emulsifier.

Animal-based sources of INS 471

In some cases, INS 471 is derived from animal fats. For consumers adhering to specific religious diets, such as halal or kosher, or ethical diets like vegetarianism, identifying animal-sourced INS 471 is critical. The chemical composition of the mono- and diglycerides is identical regardless of its origin, making it impossible to determine the source without confirmation from the manufacturer.

Types of animal fats used

Tallow (beef fat): A traditional source of fatty acids for many industrial applications, including emulsifier production.
Lard (pig fat): Used as a raw material, making products unsuitable for individuals with pork-related dietary restrictions.
Other animal fats: Less common, but fats from other domestic animals can also be used.

The manufacturing process

Regardless of whether the source is plant or animal, the production of INS 471 involves a chemical reaction known as glycerolysis. This process combines fats/oils (triglycerides) with glycerol under high heat and pressure, often with a catalyst. The reaction yields a mixture of mono- and diglycerides. For higher purity products, the resulting mixture may be distilled. Manufacturers must strictly control raw material sourcing to create products suitable for vegan or halal certifications.

Comparison of source types


Aspect	Plant-Based INS 471	Animal-Based INS 471
Sourcing	Derived from vegetable oils like soy, palm, rapeseed, and coconut.	Derived from animal fats such as tallow and lard.
Suitability	Generally suitable for vegan, vegetarian, halal, and kosher diets.	Unsuitable for vegans, and potentially unsuitable for vegetarian, halal, or kosher diets depending on the specific animal and slaughter method.
Market	Driven by consumer demand for plant-based and allergen-free products.	Historically a traditional source, still used by some manufacturers.
Labeling	May specify "vegetable source" or display a certified vegan/halal logo.	Often unspecified, requiring consumer research or contacting the manufacturer.
Identification	Can be assumed from certified labeling, but not guaranteed otherwise.	Impossible to distinguish from plant-based versions without certification or manufacturer information.

Verifying the source of INS 471

Since the source is not always clearly stated on the label, consumers with specific dietary requirements must be diligent. Look for products explicitly marked as "suitable for vegetarians" or bearing recognized vegan, halal, or kosher certification logos. If no such information is present, contacting the manufacturer is the most reliable way to determine the additive's origin. The lack of clarification often means the source is ambiguous and may not align with strict dietary practices.

Conclusion

The sources of INS 471 are diverse, ranging from common vegetable oils to various animal fats. While the additive's function as an emulsifier remains consistent, its origin profoundly impacts its suitability for specific diets. The burden of identifying the source falls largely on the consumer, who must seek clear labeling or perform further research to ensure the product meets their dietary needs. With increased consumer awareness, more brands are adopting transparent labeling to help shoppers make informed choices.

Elchemy blog on E471

Frequently Asked Questions

INS 471 acts as a multipurpose emulsifier and stabilizer in food products. It helps to combine oil and water, prevents staling in baked goods, and gives creamy textures to items like ice cream and whipped cream.

To determine if INS 471 is vegan, you must check the product packaging for a vegan certification or labeling that specifically states it is from a vegetable source. If the packaging does not provide this information, the origin is considered ambiguous.

INS 471 is considered halal only if it is derived from plant sources or halal-certified animal fats. Since it can also be sourced from non-halal animals like pigs, it is crucial to verify the source, often by looking for a halal certification or contacting the manufacturer.

Common plant sources for INS 471 include vegetable oils such as soybean oil, palm oil, rapeseed oil, sunflower oil, and coconut oil.

Yes, INS 471 can be derived from animal fats, including beef tallow and pig lard. The use of animal fats as a source means the final product is not suitable for vegan, vegetarian, or certain religious diets.

While the components (glycerol and fatty acids) are naturally found in fats, the production of INS 471 is a synthetic manufacturing process. The final additive is a mixture created by chemically combining these components.

On a food label, INS 471 is typically listed by its full name, "mono- and diglycerides of fatty acids," or simply by its international food additive code, INS 471 (or E471 in Europe).