Side-by-Side Comparison
Food Additives & E-Numbers
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener) vs. E968: Erythritol (Zero-Calorie Fermented Polyol)
Comparing 2 standards across 12 specifications. 12 key differences identified.
Comparing:
E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)
E968: Erythritol (Zero-Calorie Fermented Polyol)
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.
E968 (Erythritol) is a four-carbon polyol produced by microbial fermentation of glucose by Moniliella pollinis. INS 968, ADI is Not Specified, delivering 70% the sweetness of sucrose with 0.0–0.2 kcal/g, zero GI, and 90% urinary excretion avoiding digestive distress.
Specification Comparison Table
12 Parameters| Parameter / Spec | ||
|---|---|---|
|
E-Number Code
|
E471 | E968 |
|
INS / Codex Number
|
INS 471 | INS 968 |
|
Functional Class
|
Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer | Non-Nutritive Bulk Sweetener, Flavor Enhancer, Humectant |
|
Acceptable Daily Intake (ADI)
|
Not Limited (Quantum Satis) | Not Specified (Highest digestive tolerance among all polyols: 0.66–0.80 g/kg bw) |
|
Common Target Foods
|
Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes | Keto baked goods, monk fruit/stevia blends (Swerve), zero-sugar confectionery |
|
Dietary Compliance
|
Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled) | 100% Vegan (Yeast fermentation of corn glucose), Halal, Kosher, Non-GMO |
|
Safety Approval
|
EFSA Authorized / FDA GRAS (21 CFR 184.1505) | EFSA Authorized / FDA GRAS (GRN 76) |
|
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
|
— | 70% Sucrose |
|
Caloric Value
|
— | 0.2 kcal / g (Legal EU/US: 0.0 kcal / g) kcal/g |
|
Glycemic Index (GI)
|
— | 0 (Zero effect on blood glucose or insulin levels) |
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