What is E471 in food made of?

December 30, 2025 •

2 min read

As one of the most widely used emulsifiers in processed foods, the European food additive E471 is found in countless products from baked goods to ice cream. So, what is E471 in food made of, and why is knowing its source so critical for consumers with specific dietary requirements, including vegan or halal diets?

Quick Summary

E471, the common emulsifier mono- and diglycerides of fatty acids, is produced from glycerol and fatty acids sourced from either plant-based oils or animal fats. Its origin determines its suitability for vegan, vegetarian, or halal diets, which is often a key consideration for consumers.

Key Points

Composition: E471 is a mixture of mono- and diglycerides of fatty acids, which are synthetic fats made from glycerol and fatty acids.
Sourcing is Key: Its raw materials can be derived from either vegetable oils (plant-based) or animal fats, meaning its suitability for vegan, vegetarian, or halal diets depends on the manufacturer's source.
Function: E471 acts as an emulsifier and stabilizer in food, preventing oil and water separation and improving texture and shelf life.
Common Foods: It is widely used in processed foods such as baked goods, ice cream, margarine, chocolate, and instant mixes.
Safety Profile: Regulatory bodies like EFSA and FDA have deemed E471 safe for consumption at current levels, but emerging research is exploring potential long-term health implications.

The Chemical Composition of E471

E471 is a mixture of mono- and diglycerides of fatty acids, which are synthetic fats. These compounds help oil and water mix, acting as emulsifiers.

Monoglycerides: Glycerol with one fatty acid.
Diglycerides: Glycerol with two fatty acids.

This structure helps create a stable texture in foods. The specific properties of E471 depend on the ratio of mono- to diglycerides and the types of fatty acids used.

How E471 is Produced and Sourced

E471 is made by reacting glycerol with fatty acids. This process can use either natural fats/oils (transesterification) or direct reaction with fatty acids (direct esterification).

The sources of the raw materials, fatty acids and glycerol, are key. They can come from plant oils or animal fats.

Common Sources of E471 Raw Materials:

Plant-based: Palm, soybean, sunflower, rapeseed, coconut oils.
Animal-based: Tallow or pork fat.

Since the final E471 product is chemically the same regardless of source, labels often don't specify the origin, which is important for those with dietary restrictions. Checking with the manufacturer is often necessary.

Common Uses of E471 in Food Production

E471 is widely used to improve food stability, texture, and shelf life.

Baked Goods: Improves dough and crumb, prevents staling.
Ice Cream and Dairy: Creates a smoother texture and stabilizes emulsions.
Margarine and Spreads: Stabilizes emulsions for spreadability.
Confectionery: Prevents fat bloom and reduces stickiness.
Processed Foods: Maintains texture in various convenience foods.

Dietary Considerations for E471

Dietary restrictions like vegan, vegetarian, or halal require attention to E471's source. Plant-based E471 is generally suitable, while animal-based is not.

Comparison of E471 Sources


Feature	Plant-Based E471	Animal-Based E471
Source	Vegetable oils (palm, soy, rapeseed, coconut)	Animal fats (tallow, lard)
Vegan/Vegetarian	Generally suitable	Not suitable
Halal/Kosher	Considered suitable if other ingredients follow guidelines	Depends entirely on the animal source and processing; often not permissible
Chemical Composition	Identical at a molecular level	Identical at a molecular level
Labeling	May specify "plant-based" or have certification marks	Rarely specified, requiring verification

Safety Assessment and Emerging Research

Regulatory bodies like EFSA and FDA consider E471 safe at current levels. It's metabolized into normal dietary components.

However, some recent studies, such as a 2024 French study, have suggested a possible link between high E471 intake from ultra-processed foods and increased risk of certain cancers. This is an observational finding, not proof of causation, and highlights the need for more research into emulsifiers' health effects, particularly on the gut microbiome.

EFSA Re-evaluation of E471

Conclusion: Making an Informed Choice

Understanding what E471 in food is made of involves knowing its chemical nature as mono- and diglycerides of fatty acids and its varied sourcing from plants or animals. It's a safe and effective additive for most, but its origin is crucial for those with specific dietary needs, requiring consumers to be vigilant and possibly contact manufacturers for clarity. Being informed about E471 helps consumers make confident dietary choices.

Frequently Asked Questions

No, E471 is not always vegetarian or vegan. Its source can be either plant-based vegetable oils or animal fats. Unless a product is explicitly labeled as vegetarian or vegan, the origin of the E471 is unknown and may be animal-based.

E471 may contain small amounts of trans fats, particularly if the raw materials included partially hydrogenated fats and oils. However, trans-fat-free options are available, and some regions have regulations limiting trans fat content.

Regulatory bodies like EFSA and the FDA have assessed E471 and consider it safe at the levels used in food. It is largely broken down in the digestive system into standard fatty acids and glycerol. However, some emerging observational studies have explored potential links between high intake and health concerns, though further research is needed.

The primary function of E471 is as an emulsifier, meaning it helps to mix ingredients that typically don't combine, like oil and water. It also acts as a stabilizer, anti-staling agent, and texturizer in various food products.

Food regulations do not require manufacturers to specify whether the E471 used is from a plant or animal source because the final chemical makeup is identical. This ambiguity means consumers with dietary restrictions often need to rely on specific product certifications or contact the company.

E471 is found in a wide range of processed foods. Common examples include baked goods like bread and cakes, ice cream, margarine, chocolate, jams, cereals, and infant formulas.

Yes, E471 is the base for a category of emulsifiers known as E472, which are esters of mono- and diglycerides modified with other acids (e.g., E472a, E472b, E472c). These derivatives have different functional properties but are all based on the E471 structure.