Side-by-Side Comparison
Food Additives & E-Numbers
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E955: Sucralose (Splenda / 600x Heat-Stable Sweetener)
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.
E955 (Sucralose) is a chlorinated disaccharide synthesized by selective chlorination of sucrose (replacing three hydroxyl groups with chlorine atoms). INS 955, ADI is 15 mg/kg bw/day, providing 600x sugar sweetness with zero calories and full heat stability for baking.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E471 | E955 |
|
INS / Codex Number
|
INS 471 | INS 955 |
|
Functional Class
|
Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer | Non-Nutritive High-Intensity Sweetener |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | 15 mg / kg body weight per day (US FDA: 5 mg/kg) |
|
Common Target Foods
|
Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes | Protein powders, baked keto goods, sugar-free syrups, beverages, Splenda packets |
|
Dietary Compliance
|
Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) | 100% Vegan, Halal, Kosher, Diabetic Safe, Dental Safe (Non-cariogenic) |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1505) | EFSA Authorized / FDA Approved (21 CFR 172.831) |
|
Hydrophilic-Lipophilic Balance (HLB)
|
3.5 – 4.5 (Lipophilic water-in-oil emulsifier) | — |
|
Primary Mechanism
|
Fatty acid chain complexes into helical starch amylose cavity, preventing retrogradation staling | — |
|
Relative Sweetness Index
|
— | 600x Sucrose |
|
Caloric Value
|
— | 0.0 kcal / g (Not recognized by digestive enzymes; 85% excreted unabsorbed) kcal/g |
|
Thermal Stability
|
— | Thermally stable up to 200°C (392°F) (Fully bake-stable) |
Other Alternatives to Compare
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E100: Curcumin (Turmeric Yellow Color) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E101: Riboflavin (Vitamin B2 Yellow Color) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E140: Chlorophyll & Chlorophyllins (Green Color) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E150a: Plain Caramel (Class I Caramel Color) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E150d: Sulfite Ammonia Caramel (Class IV Caramel) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E160a: Beta-Carotene (Provitamin A Orange Color) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E160c: Paprika Extract (Capsanthin / Capsorubin) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E162: Beetroot Red (Betanin) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E163: Anthocyanins (Grape Skin & Berry Red/Purple) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E170: Calcium Carbonate (Mineral White Color / Anti-Caking) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E200: Sorbic Acid (Antifungal Preservative) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E202: Potassium Sorbate (Soluble Antimicrobial) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E211: Sodium Benzoate (Acid Beverage Preservative) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E220: Sulfur Dioxide (Antioxidant & Wine Preservative) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E224: Potassium Metabisulfite (Campden Salt) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E250: Sodium Nitrite (Curing Salt / Anti-Botulism Preservative) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E251: Sodium Nitrate (Chile Saltpeter / Slow Curing) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E260: Acetic Acid (Vinegar Acidulant / Preservative) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E270: Lactic Acid (Biological Acidulant) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E282: Calcium Propionate (Bread Anti-Mold) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E290: Carbon Dioxide (Carbonation & MAP Gas) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E300: L-Ascorbic Acid (Vitamin C Antioxidant & Flour Improver) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E306: Tocopherol-Rich Extract (Natural Vitamin E Antioxidant) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E322: Lecithin (Phospholipid Emulsifier & Viscosity Reducer) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E330: Citric Acid (Universal Acidulant / Chelator) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E334: L-Tartaric Acid (Wine & Baking Acidulant) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E338: Phosphoric Acid (Cola Acidulant) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E406: Agar-Agar (Seaweed Hydrocolloid Gel) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E407: Carrageenan (Dairy Stabilizer Hydrocolloid) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E410: Locust Bean Gum (Carob Bean Gum / LBG) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E412: Guar Gum (Cold-Soluble Galactomannan) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E414: Gum Arabic (Acacia Gum Emulsifier) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E415: Xanthan Gum (Pseudoplastic Hydrocolloid Thickener) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E422: Glycerol (Glycerin Humectant & Solvent) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E440: Pectin (Citrus & Apple Jam Gelling Fiber) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E460: Microcrystalline Cellulose (MCC / Dietary Bulking) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E500: Sodium Bicarbonate (Baking Soda / Ins 500ii) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E501: Potassium Carbonate (Potash / Alkaline Noodle Salt) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E503: Ammonium Bicarbonate (Baker's Ammonia / Hartshorn) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E509: Calcium Chloride (Firming Agent / Cheese Salt) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E621: Monosodium Glutamate (MSG / Umami Flavor Enhancer) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E627: Disodium Guanylate (GMP Umami Synergist) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E631: Disodium Inosinate (IMP Meat Umami Synergist) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E635: Disodium 5'-Ribonucleotides (I+G Blend) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E950: Acesulfame Potassium (Ace-K / 200x Sweetener) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E951: Aspartame (Dipeptide Sweetener / 200x) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E960: Steviol Glycosides (Reb-A / Stevia Extract) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E965: Maltitol (Sugar Alcohol / 90% Sweetness) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E967: Xylitol (Birch Sugar / Dental Caries Inhibitor) →
Compare E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E968: Erythritol (Zero-Calorie Fermented Polyol) →