Mono- and Diglycerides of Fatty Acids (E471) · Primary Emulsifier for Bakery, Margarines, Dairy & Beverage Systems

Key characteristics

• Food additive name: Mono- and diglycerides of fatty acids, labelled as E471 in many markets.
• Functional type: Non-ionic emulsifier that helps stabilise oil–water interfaces and improve texture and processing stability.
• Typical appearance: White to cream-coloured beads, flakes, powder or pastilles with mild characteristic odour.
• Solubility and handling:
  • Insoluble in water but dispersible with agitation; forms stable emulsions in suitable systems,
  • Readily soluble in warm oils and fats; often added into the fat phase for best performance.
• Emulsification behaviour:
  • Applicable in both oil-in-water and water-in-oil systems depending on grade and formulation,
  • Supports protein/fat interactions and aeration in bakery and dessert systems.
• Origin and dietary status:
  • Produced from edible oils and fats; fatty acid source can be vegetable or animal, depending on grade,
  • Vegetarian/vegan suitability depends on raw material sourcing and must be confirmed per manufacturer and batch documentation.

Atlas helps customers select appropriate E471 grades for bakery, margarines, dairy and beverage systems and coordinates the documentation required for quality assurance and export compliance.

Indicative specification points

Specifications are confirmed per grade and destination requirements. Typical quality control points for food-grade E471 may include:

• Monoglyceride content: varies by grade; higher-monoglyceride variants are used where stronger aeration or softening effects are required.
• Acid value and saponification value: controlled for consistency, stability and sensory neutrality.
• Iodine value: linked to fatty acid profile and functionality, particularly in fat-based systems.
• Moisture and volatile matter: limited for stability, flowability and shelf life.
• Residue on ignition / ash: controlled to confirm low inorganic impurities.
• Heavy metals and contaminants: within applicable food additive purity requirements.
• Microbiological quality: low counts appropriate for food processing under GMP.
• Physical form: beads, flakes, powder or pastilles selected for dust control and dosing convenience.

Each shipment is supplied with a Certificate of Analysis (COA) and technical data sheet. On request, Atlas can coordinate additional documents such as GMO and allergen status, dietary suitability, origin statements, palm sourcing statements, contaminants profiles, Halal/Kosher certificates and other compliance materials depending on the selected manufacturer and market.

Bakery and flour-based products

• Pan bread, buns and rolls: helps improve crumb softness, fine crumb structure and shelf-life resilience when used alone or in improver blends.
• Cakes and sponge systems: supports aeration, batter stability, volume and uniform cell structure in combination with leavening and processing.
• Cookies and biscuits: used in some formulations to improve fat distribution and texture consistency.
• Tortillas and flatbreads: contributes to handling, flexibility and reduced cracking, often combined with other emulsifiers and enzymes.
• Bakery mixes and improvers: used as a base emulsifier in blends with DATEM, SSL, enzymes and hydrocolloids depending on targets.

Margarines, shortenings and spreads

• Water-in-oil spreads: supports emulsion stability, water droplet control and shelf-life stability in fat-based systems.
• Plastic fat performance: can influence crystallisation behaviour and improve spreadability depending on fat profile and processing.
• Bakery shortenings: helps control fat functionality and consistency for industrial bakery performance.

Dairy, ice cream and beverages

• Ice cream and frozen desserts: improves fat destabilisation control, air incorporation, foam stability and melt resistance for smoother texture.
• UHT dairy and dairy drinks: helps stabilise fat/protein systems and improve mouthfeel, especially in flavoured milk and cream-based beverages.
• Non-dairy beverages: supports emulsification of fat or flavour oils and helps reduce creaming in plant-based or mixed systems.
• Whipped toppings: can assist with aeration and foam stability when used in appropriate emulsifier systems.

Confectionery and processed foods

• Chocolate and compound coatings: used in some formulations to support viscosity control, processing and fat phase management.
• Caramels, fillings and fat-based creams: helps stabilise emulsions and improve smoothness in fat/sugar systems.
• Sauces and dressings: supports stable emulsions and improved texture depending on system design and homogenisation.

Usage and formulation guidance

• Typical dosage ranges are application-dependent and must follow local regulations and your trial results. In many systems, use levels are in the g/kg range.
• Addition method:
  • Commonly added into the fat phase and melted for dispersion before emulsification or mixing,
  • In bakery blends, supplied as bead/flakes/powder formats for dry dosing or premix use.
• Synergies:
  • Often combined with DATEM, SSL, lecithin or polyglycerol esters depending on structure targets,
  • Works with hydrocolloids and proteins to design tailored mouthfeel and stability profiles.
• Process considerations:
  • Melting temperature and mixing order influence performance; follow supplier guidance for your selected grade,
  • Performance must be validated under your processing conditions (homogenisation, whipping, freezing, baking, cooling and storage).
• Labelling:
  • Typically declared as “mono- and diglycerides of fatty acids” or “E471”, depending on local rules.

Quality and documentation

• Supplied as food-grade mono- and diglycerides (E471) with agreed specification parameters suitable for the intended application.
• Each lot is accompanied by a Certificate of Analysis (COA) and technical data sheet.
• Supporting documents can include GMO and allergen status, dietary suitability, origin statements, palm sourcing statements, Halal/Kosher certificates and contaminant profiles as required.
• Manufacturing sites typically operate under recognised food safety management systems (e.g. HACCP, ISO/FSSC 22000); certificates can be shared on request.
• Customers remain responsible for confirming authorised uses, maximum levels, additive classification, labelling and claims in each destination market.

Packaging, storage and logistics

• Standard packaging: commonly 25 kg bags or cartons with inner liners; alternative packaging formats can be discussed for industrial users.
• Suitable for full-container or mixed-container loads together with other emulsifiers, stabilisers, sweeteners, thickeners and functional ingredients from the Atlas portfolio.
• Store in a cool, dry place in tightly closed original packaging, away from heat, moisture and strong odours.
• Shelf life is stated on the product specification and COA; validate performance in your formulation and storage conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export and documentation support coordinated from Ankara, Türkiye.

To receive a quotation, please share your application (bread and bakery, cake emulsifier, ice cream, margarine/spreads, dairy or non-dairy beverages, confectionery or blends), your processing steps (mixing order, melting temperatures, homogenisation/whipping/freezing parameters), target texture and shelf-life goals, annual volume, packaging preference and documentation requirements for your destination markets.