mono- and diglycerides of fatty acids – glyceryl monostearate, glyceryl distearate
Basic Information
| Field | Content |
|---|---|
| Chinese name | 单,双甘油脂肪酸酯 |
| English name | mono- and diglycerides of fatty acids – glyceryl monostearate, glyceryl distearate |
| INS/E number | INS 471 |
| Functional class | Antifoaming agent, Emulsifier, Glazing agent, Stabilizer |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
mono- and diglycerides of fatty acids – glyceryl monostearate, glyceryl distearate (INS 471) is a Antifoaming agent, Emulsifier, Glazing agent, Stabilizer food additive. Used to suppress or eliminate undesirable foam during food processing.Allows immiscible liquids (e.g. oil and water) to form a stable uniform system, improving texture.Used to form a protective coating on food surfaces, improving appearance and preventing moisture loss.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.
Source
Natural：E.g. polydimethylsiloxane, animal/vegetable oils, fatty acid esters.Some derive from natural raw materials (e.g. soy lecithin, egg-yolk phospholipids).E.g. beeswax, carnauba wax, shellac.Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).
Industrial：Purified.Many are made by esterifying glycerol with fatty acids or further derivatisation (e.g. monoglycerides, spans, tweens).Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).
Why is it used?
- Eliminate harmful foam
- Ensure smooth processing
- Improve efficiency
- Stabilise oil-water emulsions
- Improve mouthfeel and structure
- Prevent separation
- Form a protective film
- Improve gloss
- Prevent moisture loss
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
Common Foods
- Sugar refining
- Brewing
- Canning
- Soy-food processing
- Margarine
- Ice cream
- Bakery
- Chocolate
- Sauces
- Confectionery
- Fruits
- Nut coatings
- Yoghurt
- Beverages
- Jelly
Safety
Mostly inert, non-absorbable with very low residues, safe within permitted use.Largely metabolised in the gut; generally safe within permitted use; JECFA sets ADI where applicable.Safe within permitted use, generally non-digestible.Most act as dietary fibre or inert colloids and are safe within permitted use.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
mono- and diglycerides of fatty acids – glyceryl monostearate, glyceryl distearate is a Antifoaming agent, Emulsifier, Glazing agent, Stabilizer, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.