Mono and Diglycerides (E471) in Food: A Comprehensive Overview

Mono and diglycerides, often appearing as E471 on food labels, are common food additives used to enhance the texture, consistency, and shelf life of various processed foods. These compounds are naturally found in many foods and play a crucial role in producing a wide range of everyday products. This article offers a comprehensive overview of mono and diglycerides, exploring their chemical structure, production methods, applications in food, potential health effects, and regulatory status. To gather information for this article, scientific opinions from the European Food Safety Authority (EFSA) were reviewed, along with research papers and analyses from various sources.

Chemical Structure and Properties of Mono and Diglycerides

Mono and diglycerides belong to the family of glycerides, composed of a glycerol molecule and one or more fatty acid chains. Monoglycerides have one fatty acid chain attached to the glycerol molecule, while diglycerides have two. This structure gives them unique properties that make them valuable in food processing. They are similar to triglycerides, the predominant fat in food, but are classified as emulsifiers rather than fats. It’s important to note that mono- and diglycerides are a type of lipid or fat source.

The glycerol “head” of a monoglyceride molecule is hydrophilic (attracts water), while the fatty acid “tail” is lipophilic (attracts oil). This dual nature allows monoglycerides to act as emulsifiers, helping to blend oil and water, which would typically separate. Diglycerides also possess emulsifying properties, although to a lesser extent than monoglycerides.

Interestingly, triglycerides are naturally metabolized by enzymes in our bodies to form mono- and diglycerides and individual fatty acids. This means we already consume these compounds naturally as part of our regular diet.

The specific properties of mono and diglycerides, such as their melting point and softness, depend on the type of fatty acids attached to the glycerol molecule. These properties can be tailored by using different starting fats and oils during production.

Types of Mono and Diglycerides Used in Food

Mono and diglycerides are produced from various sources, including plant oils like soybean, canola, and coconut oil, and animal fats. Some oils naturally contain mono- and diglycerides, but in low concentrations. The most common fatty acids used in their production include lauric, linoleic, myristic, oleic, palmitic, and stearic acid. It’s important to remember that the type of fatty acid used influences the functionality of the final product.

During manufacturing, an alkaline catalyst and high temperatures are used to create a mixture of mono-, di-, and triglycerides, along with a small amount of glycerol. Monoglycerides can be separated from this mixture through distillation and further processed to enhance their functionality. Mono and diglycerides have an extensive history of production and use, allowing for more economical production with greater purity and more consistent quality.

Different kinds of mono and diglycerides are commercially available. The term “monoglycerides and diglycerides” encompasses all of them, whether they are a single molecule or a blend. Several quality parameters are crucial in determining the effectiveness of mono and diglycerides, including:

• Form: Mono and diglycerides are available in plastic, powdered, hydrated, and distilled forms. The food manufacturer’s processing conditions dictate what form is required. For example, a powdered form might be preferred for dry mixes, while a liquid form might be more suitable for incorporating into liquids.
• Melting point: This controls the physical state of the product and influences its behavior in different applications.
• Monoglyceride content: Commercially available products vary from 40% to 95% monoglyceride content.
• Degree of unsaturation: This affects the stability and shelf-life of the product.

To better illustrate the different types of mono and diglycerides, their properties, and applications, the following table provides a summary:

Applications of Mono and Diglycerides in Food

Mono and diglycerides are versatile food additives with a wide range of applications. They are commonly used in:

• Baked goods: Mono and diglycerides improve the texture, volume, and shelf life of bread, cakes, and other baked goods. They help to create a softer crumb, prevent staling, and improve dough handling. For example, in bread, they interact with the starch, preventing it from going bad and prolonging its shelf life. They also improve loaf volume and texture, keeping baked goods soft and moist.
• Margarine and spreads: Mono and diglycerides act as emulsifiers, preventing the separation of oil and water in margarine and other spreads. They also contribute to a smooth and creamy texture.
• Ice cream and frozen desserts: Mono and diglycerides help create a smooth and creamy texture in ice cream and other frozen desserts. They also prevent the formation of ice crystals, which can affect the quality of the product.
• Confectionery products: Mono and diglycerides are used in candies and other confectionery products to improve texture, prevent sticking, and control crystallization.
• Processed meats: Mono and diglycerides help bind fat and water in processed meats, like sausages and hot dogs. They also contribute to a smoother texture and prevent the separation of ingredients.
• Infant formula: Mono and diglycerides are used in infant formula to help with the emulsification and stabilization of fats, ensuring a consistent and easily digestible product.
• Other applications: Mono and diglycerides are also found in a variety of other food products, including peanut butter, mayonnaise, salad dressings, coffee creamers, chewing gum, and low-cost cooking spray. In peanut butter, for example, they prevent the oil from separating, while in ice cream, they contribute to a smooth texture. They are also used in cake gel powder, whipping cream powder, and ice cream emulsifier. They are truly ubiquitous in our food supply: bread, ice creams, peanut butter, salad dressings, margarines, frozen desserts, bakery products, beverages, sauces, syrups, and drink mixes.

Potential Health Effects of Mono and Diglycerides

Mono and diglycerides are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). This means they can be used in food without limitation, provided the manufacturing process meets safety standards.

However, some concerns have been raised about the potential health effects of mono and diglycerides, primarily related to their trans fat content. Trans fats are a type of unsaturated fat that has been linked to an increased risk of heart disease and other health problems.

While mono and diglycerides do contain small amounts of trans fat, the levels are generally low. The FDA has been working to remove artificial trans fat from the food supply. This ban does not apply to mono and diglycerides because they are classified as emulsifiers rather than lipids.

It’s important to note that during the manufacturing process, monoglyceride combinations may become contaminated with small quantities of toxins, which could cause a number of illnesses.

Overall, the available evidence suggests that consuming moderate amounts of mono and diglycerides is unlikely to pose a significant health risk. However, individuals with concerns about trans fat consumption may want to limit their intake of processed foods that contain these additives.

Regulations and Labeling Requirements for Mono and Diglycerides

In the United States, the FDA regulates mono and diglycerides as food additives. They are required to be listed on food labels using their common or usual name, which may include terms like “mono and diglycerides,” “monoglycerides,” “monoacylglycerols,” or “glycerol monostearate.”

The FDA has established specific regulations for the use of certain types of mono and diglycerides in certain food products. For example, the use of polyglyceryl 60 (ethoxylated mono- and diglycerides) is limited to specific levels in bakery products, cakes, icings, and frozen desserts.

In the European Union, mono and diglycerides are also regulated as food additives and are assigned the E number E471. Like the United States, they must be listed on food labels with their common or usual name.

Conclusion

Mono and diglycerides are widely used food additives that play a crucial role in improving the texture, consistency, and shelf life of many processed foods. They are generally recognized as safe and are regulated by food safety authorities in various countries. While some concerns have been raised about their trans fat content, the levels are generally low and unlikely to pose a significant health risk for most people.

These additives contribute significantly to food security and affordability by extending the shelf life of products and reducing waste. They also enhance the sensory qualities of many foods, making them more appealing to consumers. However, it’s important to consider the potential health concerns associated with trans fat consumption and to consume processed foods in moderation as part of a balanced diet.

The information presented in this article provides a comprehensive overview of mono and diglycerides, enabling readers to make informed choices about the foods they consume. By understanding the properties, applications, and potential health effects of these additives, consumers can navigate the complex world of food labels and make decisions that align with their dietary needs and preferences.