Is Mono- and diglycerides bad for you?
Also listed as: INS 471, E471, emulsifier 471, mono and diglycerides of fatty acids
Short answer
Approved and considered safe at normal levels. They are made from fats and can contain tiny amounts of trans fat, and they usually signal a processed bakery product.
What it is
Emulsifiers made from vegetable oils or animal fats that help oil and water mix, soften texture and keep baked goods fresh for longer.
Where you’ll see it
Bread, buns, cakes, biscuits, ice cream, margarine and whipped toppings.
+ The good side
- Keep bread soft and stop it going stale quickly
- Used in small amounts
− The other side
- Can contain small amounts of trans fat that may not appear on the nutrition panel
- Source may be plant or animal, which matters for vegetarians unless the pack says otherwise
- Common in ultra-processed foods
Who should pay attention
Vegetarians and vegans checking sources, and people limiting ultra-processed food.
💡 What to do: In India, check the green vegetarian mark. Elsewhere, look for ‘vegetable origin’ if it matters to you.
Got a pack with Mono- and diglycerides?
Snap the label. NutriSathi shows how much it matters in that product, for your body and where you bought it. Free.
Check a product free →Related
Lecithin
Generally safe. It is an emulsifier usually made from soy or sunflower; the main thing to check is soy if you are allergic.
Hydrogenated vegetable fat (vanaspati)
Partially hydrogenated fats are the main source of industrial trans fat, the most harmful fat for your heart. Avoid them where you can.
Palm oil
Fine occasionally, but it is about half saturated fat, so a diet heavy in palm-oil foods can raise LDL cholesterol compared with oils like groundnut, mustard or olive oil.
General food information, not medical advice. Exact limits and labelling rules vary by country. If you have a medical condition or allergy, follow your doctor’s or dietitian’s advice.