Side-by-Side Comparison
Food Additives & E-Numbers
E422: Glycerol (Glycerin Humectant & Solvent) vs. E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
Comparing 2 standards across 10 specifications. 9 key differences identified.
Comparing:
E422: Glycerol (Glycerin Humectant & Solvent)
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E422 (Glycerol / Glycerin) is a sweet, viscous trihydroxy alcohol (polyol) obtained via lipid hydrolysis. INS 422, ADI is Not Limited (Quantum Satis), acting as an essential humectant, moisture retainer, and freeze-point depressant in baked goods and icings.
E471 is an authorized food emulsifier composed of glycerol esterified with one or two fatty acid chains (glycerol monostearate / monooleate). INS 471, ADI is Not Limited (Quantum Satis), globally recognized as the ultimate crumb softener and amylose complexing agent in bakery.
Specification Comparison Table
10 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E422 | E471 |
|
INS / Codex Number
|
INS 422 | INS 471 |
|
Functional Class
|
Humectant, Solvent, Sweetener, Bodying Agent | Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Limited (Quantum Satis) |
|
Primary Mechanism
|
Strongly hygroscopic triol binds water molecules, lowering water activity (aw) and preventing staling | Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling |
|
Common Target Foods
|
Fondant icings, soft-baked cookies, energy bars, cake sponges, liqueur bodying | Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes |
|
Dietary Compliance
|
Vegan (When derived from plant fats), Halal, Kosher | Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1320) | EFSA Authorized / FDA GRAS (21 CFR 184.1505) |
|
Chemical Formula
|
C3H8O3 (Propane-1,2,3-triol) | — |
|
Hydrophilic-Lipophilic Balance (HLB)
|
— | 3.5 – 4.5 (Lipophilic water-in-oil emulsifier) |
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