E471 MONO AND DIGLYCERIDES OF FATTY ACIDS
The mono and diglycerides of fatty acids are additives chemically produced starting from glycerin and natural fatty acids (which are mainly of vegetable origin, but also of animal origin).
The compound obtained is a set of several compounds and has a composition similar to partially digested natural fat.
The mono and diglycerides of fatty acids mainly have an emulsifying and stabilized function, but also an antioxidant, gelling agent and support for dyes.
They can be present in many foods, including common bread, quick-cooking rice, desserts, packaged ice creams, animal or vegetable oils and fats (excluding olive oil).
At the moment there are no known negative side effects for humans as our body metabolizes these products like any other fat.
ADI dose: 125 mg per kg of body weight.
