What is Stabilizer INS 471 in Peanut Butter?

January 6, 2026 •

4 min read

Approximately 70% of the emulsifiers used by the food industry are mono- and diglycerides, commonly identified as INS 471. In peanut butter, this additive plays a crucial role in preventing oil separation and maintaining a smooth, consistent texture throughout its shelf life.

Quick Summary

INS 471 is a food additive composed of mono- and diglycerides of fatty acids, acting primarily as an emulsifier and stabilizer in processed foods like peanut butter. It prevents ingredient separation, improving texture and extending shelf life. Its sources can be vegetable or animal, raising considerations for those with specific dietary needs.

Key Points

Emulsifier Function: Stabilizer INS 471, or mono- and diglycerides, prevents oil from separating from the solid ingredients in peanut butter.
Texture Improvement: By preventing separation, INS 471 creates a consistently creamy and smooth texture, enhancing spreadability.
Source Variations: The additive can be sourced from either vegetable oils or animal fats, which is a critical point for dietary restrictions like vegan, vegetarian, halal, or kosher diets.
Regulatory Status: Major food safety authorities consider INS 471 to be safe for consumption at current usage levels.
Long-term Health Concerns: Some emerging studies on emulsifiers in general raise questions about potential long-term health impacts, warranting further research, but causation is not proven.
Labeling Matters: Because the source of INS 471 isn't always specified, individuals with dietary concerns must look for specific certifications or check with the manufacturer.
Natural Alternative: Natural peanut butter, which separates naturally, is the primary alternative for consumers who want to avoid this additive.

Understanding the Role of INS 471 in Peanut Butter

INS 471, more formally known as mono- and diglycerides of fatty acids, is a widely used food additive found in many packaged and processed products, including peanut butter. Its primary function is to act as an emulsifier and stabilizer, which is critical for maintaining the consistent quality and texture of peanut butter.

What are Mono- and Diglycerides of Fatty Acids?

Mono- and diglycerides are compounds made from glycerol and fatty acids. They are a simplified version of triglycerides, which are the main type of fat found in nuts and oils. Naturally, the fats and oils in peanut butter would separate, with the lighter oil rising to the top. This is undesirable for both consumers and manufacturers as it affects the product's appearance and consistency. By incorporating INS 471, manufacturers can create a stable emulsion, preventing this separation from occurring and resulting in a smoother, more uniform product.

Why is INS 471 Added to Peanut Butter?

The addition of INS 471 serves several key purposes for a commercially produced peanut butter product:

Prevents oil separation: As an emulsifier, INS 471 helps to keep the oil and solids in the peanut butter mixed together, eliminating the need to stir before use.
Improves texture and spreadability: It contributes to a consistently smooth and creamy texture, making the peanut butter easier to spread.
Extends shelf life: By maintaining a stable mixture and preventing ingredient separation, INS 471 helps to extend the product's shelf life.
Controls crystallization: In other applications, such as chocolate, it can prevent sugar crystallization, and in peanut butter, it ensures a smooth mouthfeel.

Production and Sourcing of INS 471

INS 471 can be derived from either plant or animal fats, which is an important consideration for consumers following specific diets.

Plant-based sources: Many manufacturers use vegetable oils, such as palm oil, soybean oil, canola oil, or sunflower oil, to produce INS 471.
Animal-based sources: It can also be derived from animal fats like beef tallow or lard.

Because the chemical composition of INS 471 is the same regardless of its origin, the source is not always specified on the label. For vegans, vegetarians, or those adhering to halal or kosher diets, checking for specific certifications or opting for products clearly labeled as plant-based is essential.

Is INS 471 Safe to Consume?

Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), classify mono- and diglycerides as generally safe for consumption. Our bodies naturally digest INS 471 in a similar way to other fats, breaking it down into glycerol and fatty acids. However, recent research has sparked discussions about the potential long-term effects of high consumption of emulsifiers, particularly those found in highly processed foods. A 2024 French study suggested a correlation between high intake of emulsifiers and an increased cancer risk, though it's important to note that correlation does not prove causation and more research is needed.

Comparison of INS 471 to Natural Stabilizers


Feature	INS 471 (Mono- & Diglycerides)	Natural Peanut Butter (No Stabilizer)
Emulsification	Excellent. Prevents oil and solids from separating, creating a uniform texture.	Poor. Natural oil separation occurs, requiring stirring.
Texture	Consistently smooth and creamy.	Variable; can be more coarse, with a layer of oil on top.
Spreadability	Very easy and consistent spread.	Can be more difficult to spread, especially if the oil has separated and hardened.
Shelf Life	Longer shelf life due to ingredient stability.	Shorter shelf life and quality can decline faster after opening.
Source	Can be plant-based or animal-based, requires careful labeling review.	Typically all-natural ingredients, but can vary by brand.
Dietary Suitability	May not be suitable for vegans, vegetarians, or those with certain religious diets without certification.	Usually suitable for most diets, but always check ingredients.

Conclusion

INS 471 is a common and effective food additive used in many commercial peanut butters to ensure a smooth, stable, and long-lasting product. While it is generally considered safe and is broken down similarly to other dietary fats, its potential sourcing from animal products is a key consideration for consumers with specific dietary requirements. Consumers can make informed decisions by carefully reading product labels, looking for certifications, and weighing the benefits of a consistently smooth texture against personal health and ethical considerations. For those seeking to avoid all additives, natural peanut butter that requires stirring is a reliable alternative.

Authoritative Source on Emulsifiers

To learn more about the scientific and regulatory aspects of food additives like emulsifiers, a useful resource is the Re-evaluation of mono- and di-glycerides of fatty acids (E 471) report from the EFSA. https://pmc.ncbi.nlm.nih.gov/articles/PMC7010209/.

Frequently Asked Questions

INS 471 is an international code for mono- and diglycerides of fatty acids, a class of food additives used as an emulsifier and stabilizer in various food products, including peanut butter.

It is added to peanut butter to act as an emulsifier, preventing the natural separation of oil from the peanut solids. This ensures a consistent, smooth texture and longer shelf life.

Mono- and diglycerides are similar to partially digested natural fats, but the additive itself is a synthetic compound produced from glycerol and fatty acids. It can be made from either plant or animal sources.

Not necessarily. The source of the fatty acids used to make INS 471 can be either plant-based or animal-based. For a vegan-friendly product, look for confirmation on the label or from the manufacturer.

Regulatory bodies classify INS 471 as safe at typical consumption levels. The body metabolizes it like any other fat. However, some studies have raised questions about potential long-term effects of emulsifiers, which requires more research.

To avoid INS 471, choose a 'natural' or 'organic' peanut butter where the ingredients list only includes peanuts and maybe salt. These products will typically require stirring to mix the oil back in.

Both INS 471 and lecithin (INS 322) are emulsifiers, but they are derived differently. INS 471 comes from glycerol and fatty acids, while lecithin is often sourced from soy or sunflower oil. They both serve to stabilize emulsions in food.