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Mono- and diglycerides of fatty acids are a food additive similar in origin and structure to fats. These substances under the code E471 can be found in a wide variety of products on store shelves. Due to the fact that the E471 additive has the effect of an emulsifier, that is, it promotes the interaction of naturally immiscible components, it is added to various food products that require uniform consistency – these are confectionery and dairy products, margarine. The substance is even used in bread recipes. Despite the lack of officially confirmed information about the dangers of this additive, many consumers and representatives of medicine still treat it with prejudice, arguing that the substance is artificial in nature and alien to the human body. However, this statement is not entirely true.
Description of the emulsifier E471, its mechanism of action
In its natural state, the substance is formed in the process of splitting fats from food, as an intermediate element in the absorption of products. As for the synthetically obtained product, the production of mono- and diglycerides of fatty acids is based on vegetable fatty acids: it is these raw materials that are processed in a special way to obtain a nutritional supplement. At the same time, fatty acids can be either of vegetable origin (soybean oils are most often used) or of animal origin. In its structure, the substance is similar to the fats found in food, so it is absorbed by the body in a similar way. The process of producing the E471 additive occurs due to the interesterification of free fats with the participation of glycerol molecules.
The appearance of mono- and diglycerides can be different. A substance obtained from saturated acids is usually in a solid state: it is a powder, flakes, granules, wax, colored white or creamy and odorless. Glycerides of unsaturated acids have a liquid state: they are oils of a transparent consistency. Color – from ocher-yellow to brown.
The substance does not react with water, but completely dissolves in ethyl alcohol and benzene.
Due to its structure, the additive makes it possible to mix components that in their normal state would not be able to form a homogeneous mixture, such as water and oil.
In addition, it increases the density and viscosity of the raw material, increases the shelf life of the raw material itself and all its derivatives.
Which foods contain mono- and diglycerides of fatty acids
Having studied all the properties of this element, food scientists have given culinary and technologists the freedom to use this additive.
It can be found:
- in bakery products;
- in confectionery products (chocolate, marmalade, toffee, caramel, icing);
- in dairy products;
- in margarine and spread;
- in jams and jellies;
- in pork and beef;
- in crackers, crackers and cookies;
- in baby food, fruit and vegetable purees.
An additive is added to the dough using yeast, flour, water, salt to ensure its greater resistance to mechanical and thermal stress. The resulting bread will have a higher specific gravity and will be able to keep fresh longer.
In margarine, sauces, mayonnaise and fats, this substance acts as a stabilizer: due to its presence in the composition, under adverse storage conditions, products retain their consistency longer. In addition, E471 allows you to get rid of the greasy aftertaste of products and facilitates its further culinary processing.
As part of various sweets, the substance slows down the separation of fat, reduces stickiness and enhances the whipping property (especially for creams). As for ice cream, the additive gives it more airiness.
In meat and dairy products, which contain mono- and diglycerides of fatty acids, the separation of fat is also slowed down, which has a positive effect on palatability.
In addition to the food industry, stabilizers of this type are known in the field of cosmetics, animal feed, and fertilizers for the agricultural sector. All these areas use the property of the additive “to mix the immiscible” in order to improve the quality of the resulting product, and, at the same time, reduce its cost.
In Ukraine, Russia, the USA and the EU countries, E471 is considered a substance with a zero level of harm, so its use is allowed.
Permissible norms for the content of stabilizers according to legal requirements
Despite the officially recognized safety of these additives, the international community regulates the norms for their use in food products, setting the maximum allowable content of mono- and diglycerides of fatty acids:
- in cocoa products, chocolate, margarine and dry soups: no more than 15 g per 1 kg of product;
- in baby food: from 1,5 to 15 g per 1 kg;
- in powdered milk and powdered cream: up to 2,5 g per 1 kg.
The legally permissible amount of additives is also regulated at the domestic level, for example, in Russia there are standards for the content of a substance in jelly, jams, desserts, marmalade, vegetable and animal fats.
Possible benefits and harms of consuming products with stabilizers
To date, the process of studying the effect of food additives on the body is in full swing. As for harm, unambiguous answers to science are not yet known, since the results of various experiments and experiments often contradict each other. Regarding the benefits, in general, experts agree that these substances do not bring to her body. The best thing they can do for health is do no harm.
Physicians do not have any specific information about the allowed daily intake, but this does not mean that you can eat food with stabilizers in the composition without any restrictions.
The danger that scientists and nutritionists are already aware of is that stabilizers derived from fatty acids increase the calorie content of foods, which, in turn, can threaten the appearance of excess weight.
Due to the fact that the substance has a high fat content, they are not recommended to be abused by people with diseases of the liver, biliary tract and pancreas.
Mono- and diglycerides of fatty acids are not allergens, do not have toxic properties and do not cause skin irritation.
Some researchers point to a possible connection between the use of the E471 supplement and the occurrence of diseases of the heart, blood vessels, nervous system and oncological diseases, as well as metabolic disorders, but scientists do not have reliable evidence to support this point of view.
The emulsifier E471, which can be found in many confectionery and dairy products, is considered one of the least harmful food additives in the modern food industry. It is obtained from vegetable and animal fats, and is used to improve the consistency of products to give them a longer shelf life and improve palatability. The fact that even many infant formulas contain this substance indicates the confidence that technologists and culinary specialists have in the food supplement under the code E471.