E471 — Mono- and diglycerides
E471 (Mono- and diglycerides), a emulsifier, is rated "avoid": worth avoiding. The most-used emulsifier in baked goods, margarine, and ice cream. Can carry trans fats when made from hydrogenated oils. Animal studies suggest microbiome effects at higher intake.
What is Mono- and diglycerides?
Fat-derived emulsifiers used in nearly every commercial bread, cake, margarine, ice cream, and chewing gum. Help fat and water mix and keep baked goods soft.
What does it do to the body?
Your gut breaks them into glycerol and fatty acids you use normally. The catch: when made by transesterification of hydrogenated oils, the final product can contain trans fats (EFSA found up to 60% in some samples), but they don't count toward labeled trans-fat content. Animal emulsifier studies also suggest gut microbiome effects worth watching.
What regulators say
EFSA confirmed safety in 2017 with no numerical acceptable daily intake but flagged the trans-fat carryover. The FDA approves them as GRAS.
Risk rating: Avoid
Known or suspected to cause harm: a substance EFSA or another regulator has flagged, or one restricted in some jurisdictions. Best kept out of a regular diet.
Source: EFSA — re-evaluation of mono- and diglycerides (2017) ↗