mono- and diglycerides of fatty acids (e471), mono- and diglycerides of fatty acids vegan

Mono and diglycerides, also called mono- and diglycerides of fatty acids, saturated or unsaturated, are a mixture of monoglycerides (commonly with 40-90%) and diglycerides, and also includes minor amounts of triglycerides. It is the most used emulsifier in the food and with the European food additive number E471.

Types of Mono and Diglycerides
Mono and diglycerides is a group of emulsifiers and the following are the common types (with the only difference in fatty acids):

Glycerol monostearate
Glycerol monopalmitate
Glycerol monooleate
Glycerol monolaurate
Glycerol monoricinoleate

Although these products only have one fatty acid that starts with “mono” before a fatty acid in the names, actually they’re the mixture of mono and diglycerides and may also contain triesters.

Esters Of Mono and Diglycerides
Mono and diglycerides can be esterified with other food grade acidulants (acetic acid, citric acid, lactic acid or tartaric acid) to produce another category of emulsifiers – E472 as follows and ethoxylated mono-and diglycerides:

Acetic acid esters of mono- and diglycerides of fatty acids (E472a, ACETEM)
Lactic acid esters of mono- and diglycerides of fatty acids (E472b, LACTEM)
Citric acid esters of mono- and diglycerides of fatty acids (E472c, CITREM)
tartaric acid esters of mono- and diglycerides of fatty acids (E472d, TATEM)
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids (E472e, DATEM)
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E472f, MATEM)

Appearance
It is available both in liquid and solid form:
Liquid: a pale yellow to pale brown oily liquid
Solid: white flake, powder or beads
What’re the Uses of Mono and Diglycerides?
Mono- and diglycerides is a multi-functional ingredient that primarily used as emulsifiers in the following food and for the purpose of:

Bread: function as a dough softener, also improves loaf volume and the texture, and therefore prolongs bread freshness and shelf life.
Cake mix: improve cake volume and texture, also improve crumb structure and tenderness.
Margarine: stabilize the emulsion.
Cream & Creamers: enhance the stability of the emulsion system such as in coffee mate.
Ice cream: improve the creamy mouthfeel, stabilize the air in ice, create a stable structure and reduce freezing time.
Spreads & Butter: improve the emulsion stabilization and spreadability, reduce stickiness, improve flavour.
Cheese: to obtain a smooth texture, such as in peanut butter.
Desserts: benefit aeration and foam stability.

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