E471: Mono- & Diglycerides of Fatty Acids (Bread Softener)

Direct Answer

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.

Source: EFSA ANS Panel (2017) / Codex · Last reviewed Aug 28, 2026

Specs

E-Number Code	E471
INS / Codex Number	INS 471
Functional Class	Emulsifier, Anti-Staling Agent, Crumb Softener, Defoamer
Acceptable Daily Intake (ADI)	Not Limited (Quantum Satis)
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
Common Target Foods	Sliced sandwich bread, margarines, ice creams, peanut butter (Prevents oil separation), cake mixes
Dietary Compliance	Vegan (When derived from palm/sunflower oil; animal fat variants must be labeled)
Safety Approval	EFSA Authorized / FDA GRAS (21 CFR 184.1505)

Amylose Complexation & Anti-Staling Chemistry

In bread baking, linear amylose starches recrystallize upon cooling (retrogradation), turning bread stale and firm. E471's monoglyceride hydrocarbon tail inserts inside the amylose helix, permanently locking it open and preserving soft pillowy crumb texture.