ArticleEFSA journal. European Food Safety Authority2017
Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives.
Article in EFSA journal. European Food Safety Authority, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 19 papers.
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Who cites it
19 citing papers in PubMed, 50 citations in OpenAlex.
- The Role of Lipid Molecular Structure in Food Technology and Health.Molecular nutrition & food research · 2026Review
- Emerging encapsulation techniques for controlled and targeted delivery of bioactive compounds in food and nutraceutical systems.Frontiers in nutrition · 2026Review
- From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations.Comprehensive reviews in food science and food safety · 2025Review
- Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems.Heliyon · 2024Review
- Distribution and Level of Bioactive Monoacylglycerols in 12 Marine Microalgal Species.Marine drugs · 2024Article
- Biovalorization of Fruit Wastes for Development of Biodegradable Antimicrobial Chitosan-Based Coatings for Fruits (Tomatoes and Grapes).Applied biochemistry and biotechnology · 2024Article
- Use of Monoglycerides and Diglycerides to Mitigate Poultry Production Losses: A Review.Veterinary sciences · 2024Review
- Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Santé cohort.PLoS medicine · 2024Article
- α-tending emulsifiers, microencapsulated improver powder and bakery applications.Journal of food science and technology · 2024Review
- Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study.BMJ (Clinical research ed.) · 2023Article
- Re-evaluation of behenic acid from mustard seeds to be used in the manufacturing of certain emulsifiers pursuant to Article 21(2) of Regulation (EU) No 1169/2011 - for permanent exemption from labelling.EFSA journal. European Food Safety Authority · 2023Article
- Structural and Physical Characteristics of Mixed-Component Oleogels: Natural Wax and Monoglyceride Interactions in Different Edible Oils.Gels (Basel, Switzerland) · 2023Article
- The association between dietary patterns, plasma lipid profiles, and inflammatory potential in a vascular dementia cohort.Aging medicine (Milton (N.S.W)) · 2023Article
- Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute.Nature communications · 2023Article
- Re-evaluation of sucrose esters of fatty acids (E 473) as a food additive in foods for infants below 16 weeks of age and follow-up of its previous evaluations as food additive for uses in foods for all population groups.EFSA journal. European Food Safety Authority · 2023Article
- Influence of food emulsifiers on cellular function and inflammation, a preliminary study.Frontiers in nutrition · 2023Article
- Opinion on the re-evaluation of mono- and diglycerides of fatty acids (E 471) as food additive in foods for infants below 16 weeks of age and follow-up of their re-evaluation as food additives for uses in foods for all population groups.EFSA journal. European Food Safety Authority · 2021Article
- Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive.EFSA journal. European Food Safety Authority · 2018Article
- Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives.EFSA journal. European Food Safety Authority · 2017Article
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Authors and funding
29 authors.
Funding
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Abstract
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of mono- and di-glycerides of fatty acids (E 471) when used as a food additive. The Panel considered that it is very likely that hydrolysis of mono- and di-glycerides of fatty acids by lipases in the gastrointestinal tract would occur, resulting in the release of glycerol and fatty acids. Glycerol (E 422) and fatty acids (E 570) have been re-evaluated and the Panel concluded that there was no safety concern regarding their use as food additives. Toxicological studies with mono- and di-glycerides rich in unsaturated fatty acids were considered for the re-evaluation of E 471. No evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. The available studies did not raise any concern with regard to genotoxicity. The refined estimates were based on 31 out of 84 food categories in which E 471 is authorised. The Panel noted that the contribution of E 471 represented at the mean only 0.8-3.5% of the recommended daily fat intake. Based on the approach described in the conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 and taking into account the considerations mentioned above, the Panel concluded that there was no need for a numerical acceptable daily intake (ADI) and that the food additive mono- and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels. The Panel recommended some modifications of the EU specifications for E 471.
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Registered trials
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