Food.

Nature is a skilled craftsman in creating emulsions and the classic example is milk, where a complex mixture of fat particles is bound to an aqueous solution.

The starting material is obtained in part or in whole from genetically modified plants.

Such plants are grown in large quantities in Argentina and the USA.

European Union imports most of the soybeans are from these countries.

Some companies process raw material exclusively from conventional soybeans.

However, it is technically impossible to strictly separate conventional soybeans from genetically modified soybeans. at all stages of processing.

Consequently, even those raw materials that are declared to be free from GMO, contains a small amount of genetically modified material.

Appearance

Varies from pale yellow to light brown oily liquid.

In solid form these are flakes, powders or granules.

Solubility

This substance is in water does not dissolve.

At a temperature of +50 degrees dissolves in ethanol and toluene.

Application

Fatty acid diglycerides approved for use in food products as an emulsifier, stabilizer and leavening agent.

Artificial fats are an excellent substitute for animal fats.

E 471 applies:

  • when baking with the following ingredients: wheat flour, water, yeast, salt;
  • in the confectionery industry in the manufacture of chewing gum, candies such as toffee, caramel, icing;
  • in the production process of products, for example, dry milk and dry cream, desserts;
  • in the production of yoghurts with live bacteria, without, fermented dairy products with a fat content of less than 20%;
  • in the manufacture of fats and oils that are substantially free of water (with the exception of anhydrous milk fat), for example, fats added to dough for friability;
  • is added into starch;
  • in the production of pastes and flakes;
  • in jams, jellies, marmalade;
  • fruit and vegetable purees;
  • sweetened casings for tablets;
  • in products for;
  • in dietary products for children used for medical purposes.


 Monoglycerides make pork fatty and beef juicy.

Used to suppress the foaming properties of egg whites in the presence of fat. Prevents moisture loss.

Prevents staleness flour products.

In mayonnaise and similar products, phospholipids present in up to 80% of the oil can dissolve in an aqueous environment.

In ice cream, monoglycerides provide both stability and foam suppression.

When making glaze for confectionery products ensure easy beating of components.

Effect on the human body

Use allowed on the territory of the European Union countries,RF.

It is considered the most harmless.

The body absorbs foods containing these substances like any other fats.

It is worth remembering that the additive tends to increase the calorie content of foods nutrition.

Those who are prone to obesity and have diseases associated with the liver and biliary tract, as well as metabolic disorders, should not consume products containing this additive.

Mono- and diglycerides bind with heart disease, high cholesterol levels, obesity, diabetes, immune system problems and cancer.


consider it necessary to exclude them from food production.

Unnatural substance not found in natural products closer to plastics than to animal fats.

Manufacturers are increasingly abandoning the use of E 471.

What harm does the food additive E 471 have on a person? excerpt from table:

E471 can sometimes contain animal fats, which are not consumed by vegetarians or people professing certain religions.

The packaging must be checked.

A special stamp will inform the buyer about origin of fats.

If you are sold, file a claim immediately.

The use of food additives has become relatively safe and transparent, thanks to an initiative adopted by the European Commission.

The main condition of this document is transparency.

This legislative initiative reinforces the message that approved additives are not only safe, but also play a key role in food safety.

About the food additive E471 contained in products, watch the video:

Today it is difficult to find a product on a store shelf that is completely free of food additives, which in its composition are designated by a digital code with the letter “E”. Codes from 400 to 599 indicate substances that are classified as stabilizers and emulsifiers. The food additive E471 is a common stabilizer; its effect on the body has been sufficiently studied.

What are emulsifiers and stabilizers?

Emulsifiers and stabilizers are substances that provide stability to a mixture of immiscible substances (for example, oil and water). Stabilizers help maintain the mutual distribution of molecules of immiscible substances, as well as the consistency and properties of the resulting product.

Emulsifiers and stabilizers can be of natural origin (egg white, soap root decoction, natural lecithin), but synthetic substances are used much more often.

Among emulsifiers and stabilizers, not all are considered harmless to health; many of these food additives are prohibited in Russia. However, the E471 stabilizer is included in the lists of food additives approved in Russia, Ukraine and the European Union.

The most harmful in the group of stabilizers and emulsifiers are considered to be water-binding phosphates (E450), which are used in the production of cheeses, cereals, baked goods, powdered products and sodas. Food additives E510, E513 and E527 are also dangerous, as they have a bad effect on the functioning of the liver and gastrointestinal tract.

Is stabilizer E471 harmful or not?

To find out whether the preservative E471 is harmful, you need to find out its origin and effect on the body. The food additive E471 is an extract of glycerin and vegetable fats; it looks like a colorless cream without taste or smell. Since E471 preservative contains various fatty components, it is easily absorbed by the body.

In the classifier, stabilizer E471 is called mono- and diglycerides of fatty acids. It has been used in the food industry for a long time and quite widely, since it allows you to increase the shelf life of products, gives them thickness, creamy consistency and fat content, but retains the natural taste.

The food additive E471 is used in the production of yoghurt, ice cream, margarine, and in some types of baked goods - baked goods, cakes, crackers, cookies. Stabilizer E471 has proven itself well in various sauces and creams, as well as in the production of sweets and baby food. It improves the taste of the finished product and eliminates the greasy aftertaste.

In desserts and ice cream, the food additive E471 is used to enhance foaming or as an antifoaming agent. Adding a stabilizer to confectionery, meat and dairy products facilitates whipping and slows down the separation of fats. In bread baking, mono- and diglycerides of fatty acids are used to improve the plasticity of dough, increase the volume of bread and extend its freshness.

Studies on the dietary supplement E471 have shown that this stabilizer is practically harmless. However, if you abuse products that contain it, it can have negative consequences for the body. Taking E471 is harmful for people who have... The supplement contains a large amount of fat and is quite high in calories. In addition, it has been proven that mono- and diglycerides of fatty acids significantly inhibit metabolic processes, which causes increased fat deposition.

Excessive consumption of products with the dietary supplement E471 is harmful to people suffering from impaired functioning of the kidneys, liver, gallbladder, as well as those who have problems with the functioning of the endocrine system. Infant formulas with stabilizer E471 do not cause allergies in the child and promote rapid weight gain, but can cause the development of childhood obesity.

Mono- and diglycerides of fatty acidsare stabilizing substances used to preserve and improve the viscosity and consistency of food products. And also as an emulsifier, for mixing immiscible components of products, such as fat and water. In nature, mono- and diglycerides of fatty acids are intermediate products formed during the breakdown of fats from food. Moreover, these acids can be of both vegetable (from soybean oil) and animal origin. Monoglycerides and diglycerides of fatty acids are similar in structure to partially digested natural fat, so the body processes this emulsifier like all natural fats. Externally, mono- and diglycerides of fatty acids look depending on the type of acid. Saturated fatty acid glycerides are white to cream colored, odorless solids (powder, wax, flakes or granules). And glycerides of unsaturated fatty acids have a more liquid consistency - these are oils with a color ranging from yellow to brown. Mono- and diglycerides of fatty acids are not soluble in water, but are soluble in ethyl alcohol, benzene and chloroform.

The method for producing E-471 is the transesterification of fats in the presence of free glycerol. Molecular distillation can be used to separate monoglycerides, increasing their content in the mixture to 90-95%. Impurities are: neutral fats, free glycerol, free fatty acids, unsaponifiable fats, polyglycerol esters.

Application of distilled monoglycerides E471 (emulsifier):

Artificial fats derived from glycerin can serve as an alternative to animal fats. Mono- and diglycerides of fatty acids are most widely used in the manufacture of: margarines, ice cream, mayonnaise, yoghurts and various products with a high fat content; the E-471 additive is often included in crackers, cookies and crackers. The distinctive features and properties of the food stabilizer E-471 Mono- and diglycerides of fatty acids include the ability to preserve and improve the level of viscosity and consistency of finished food products. Additive E-471 is considered the most popular and widely used of all stabilizers of this group.

The International Food Standards allow the use of mono- and diglycerides of fatty acids as an emulsifier in 15 food standards:

Margarines, GMP soups, chocolate and cocoa products in quantities up to 15 g/kg;

Powdered milk and dry cream up to 2.5 g/kg;

Food for infants up to 1.5-15 g/kg;

In jams, jellies, marmalades and other similar products, including low-calorie products in amounts up to 10 g/kg;

In non-emulsified vegetable and animal oils and fats (except for oils obtained by pressing and olive oil), including those specifically intended for culinary purposes in quantities up to 10 g/l;

Mono- and diglycerides are relatively inert substances and in most cases are used only in activated form (in powder form obtained by spray drying on a suitable carrier or hydration). The active ingredients are in most cases only monoglycerides. They can be hydrated with hot water to form jelly-like pastes in which water is coordinately bound. These pastes contain 20-40% monoglycerides. By adding 0.5% distilled monoglycerides to the dough, a more stable dough is provided (resistant to mechanical stress and temperature), better gas retention (gluten enhancement), fine, uniform pore formation, dough elasticity, greater specific volume of bread, prolongation of freshness and savings in fat in butter products. products. In fats, margarines, mayonnaises, creams, the addition of 0.5-5% monoglyceride is used for easier and more uniform emulsification of the aqueous phase, maintaining a stable emulsion under unfavorable storage conditions, eliminating the “greasy” taste, and facilitating further processing, especially into foamy products.

In confectionery products, fatty glazes and other coatings, monoglycerides can facilitate whipping, slow the separation of fats, and reduce stickiness.

In meat and dairy products, monoglycerides can prevent or slow down the separation of the fat layer.

In ice cream and desserts, solid monoglycerides improve overrun and foam stability, and monoglycerides of unsaturated fatty acids act as antifoaming agents.

With direct transesterification of fats with glycerol, a reaction mixture is obtained containing 40-60% monoglycerides and 30-50% diglycerides. When monoglycerides are distilled off, products containing up to 80% diglycerides remain. These products are used as antifoaming agents, mainly as auxiliaries in technology.

Other areas of application of E-471 besides the food industry: in cosmetics, plant care products and animal feed as an emulsifier and in fats.

Mono- and diglycerides of fatty acids are a food additive similar in origin and structure to. 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. The substance is even used in the recipe. Despite the lack of officially confirmed information about the dangers of this additive, many consumers and medical representatives 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 during the breakdown of fats from food, as an intermediate element in the absorption of products. As for the synthetically produced product, the production of mono- and diglycerides of fatty acids is based on plant fatty acids: it is these raw materials that are specially processed to obtain a dietary supplement. In this case, fatty acids can be of both plant origin (most often used) and animal origin. The structure of 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 transesterification of free fats with the participation of glycerol molecules.

The appearance of mono- and diglycerides may vary. The substance obtained from saturated acids is usually in a solid state: it is powder, flakes, granules, wax, white or cream-colored 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, but it dissolves completely in ethyl and benzene.

Due to its structure, the additive allows you to mix components that in their normal state would not be able to form a homogeneous mixture, for example, 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.

What foods contain mono- and diglycerides of fatty acids?

Having studied all the properties of this element, scientists involved in developments in the field of food technology gave culinary specialists and technologists freedom of action to use this additive.

It can be found:

  • in bakery products;
  • in confectionery products (marmalade, toffee, caramel, glaze);
  • in dairy products;
  • in margarine and;
  • in jams and jellies;
  • in and ;
  • in crackers, crackers and cookies;
  • in baby food, fruit and vegetable purees.

An additive is added to the dough using flour, water, to ensure its greater resistance to mechanical and thermal stress. The resulting bread will have a higher specific gravity and will be able to maintain freshness longer.

In margarine, sauces, and fats, this substance acts as a stabilizer: due to its presence in the composition, under unfavorable storage conditions, products retain their consistency longer. In addition, E471 allows you to get rid of the greasy aftertaste of the product and facilitates its further culinary processing.

In various sweets, the substance slows down the separation of fat, reduces stickiness and enhances the whipping properties (especially for creams). As for, the additive gives it more airiness.

In meat and dairy products that contain mono- and diglycerides of fatty acids, the separation of fat also slows down, which has a positive effect on taste.

In addition to the food industry, stabilizers of this type are known in the production of cosmetics, animal feed, and fertilizers for the agricultural sector. All these areas use the additive’s ability 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 countries of the European Union, E471 is considered a substance with a zero level of harm, therefore its use is permitted.

Acceptable standards for the content of stabilizers according to legal requirements

Despite the officially recognized safety of these additives, the international community regulates the standards for their use in food products, setting the maximum allowable amount 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 and: 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 the substance in jellies, jams, desserts, marmalade, vegetable and animal fats.

Possible benefits and harms of consuming products with stabilizers

Today, the process of studying the effects of food additives on the body is in full swing. As for harm, science does not yet know clear answers, since the results of various experiments and experiences often contradict each other. Regarding the benefits, experts generally agree that these substances do not bring benefits to the body. The best thing they can do for health is not to harm.

Doctors do not have any specific information about the permitted daily intake, but this does not mean that you can eat food containing stabilizers without any restrictions.

The danger, which scientists and nutritionists are probably already aware of, is that stabilizers derived from fatty acids increase food intake, which, in turn, can threaten the appearance of excess weight.

Due to the fact that the substance has a high fat content, it is not recommended to abuse it by people with diseases of the liver, biliary tract and pancreas.

Mono- and diglycerides of fatty acids are not allergens, have no 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 cancer, as well as metabolic disorders, but scientists do not have reliable evidence to support this point of view.

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 taste. The fact that even many infant formulas contain this substance indicates how much confidence the food additive under code E471 has among technologists and culinary specialists.

In Russia at the end of the 90s there was a redistribution of working sectors. Technology and industry came forward, agriculture began to fade away. The country gradually switched from natural food to “artificial” food. New food must meet new requirements - be stored for a long time, be cheaply produced, and attract buyers with its smell and appearance. It must be tasty so that people want to buy it again.

Nutritional supplements make our food this way. They can also be natural, as well as artificially synthesized in the laboratory. There are two ways to name them - the full decoding of the substance and in abbreviation (index E from the English word examined- verified, it indicates a number indicating the class of food additives).

There are several classifications of such substances.

According to the effect they have on the human body, they are divided into:

  • useful;
  • neutral;
  • dangerous;
  • prohibited.

Also, food additives are divided into classes regarding the effects they have on products - preservatives, emulsifiers, stabilizers, dyes, odor and taste enhancers, and the like. One substance can perform several functions.
This article will talk about a supplement such as E471, which is monoglycerides and diglycerides of fatty acids.

Methods receiving supplements E 471

This substance is of exclusively natural origin. Extracts from vegetable or animal oils are mixed with glycerin molecules. Thus, monoglycerides and diglycerides of fatty acids are obtained.


Properties And forms substances E471

  • E471 is a tasteless and odorless substance.
  • Its color can vary from snow-white to sand and even light brown.
  • It can be in different states - both liquid and solid, and have various forms: tablets, capsules, balls, powder, sand, flakes, wax. Sometimes monoglycerides and diglycerides of fatty acids can be in the form of a thick transparent mass.

The big advantage of this substance is that it removes the rancid and unpleasant taste of animal fats.

Usage And application monoglyceride And diglyceride

Monoglycerides and diglycerides of fatty acids are used in the food industry as emulsifiers or product consistency stabilizers, as well as foaming agents or antifoaming agents.

Most often, the E471 additive is used as an emulsifier. It is a substance that can mix liquids or substances that physically cannot be mixed. An example is water and oil - emulsifiers create something like capsules containing oil molecules evenly distributed throughout the entire volume of water. This is how “the mixing of the immiscible” occurs.



Also, monoglycerides and diglycerides can act as stabilizers, which means creating the necessary consistency and viscosity of the product.

They are also capable of extending shelf life, which classifies them as preservatives.

The food additive E471 is very popular in the preparation of mayonnaise, sauces, creams for cakes and pastries, fermented milk and dairy products, yoghurts, curds, desserts, chocolate, candies, margarine, ice cream, bakery products (facilitate the beating of the dough, increase its volume and prolong the state of freshness product), meat products (slowing down the release of fats). It is also often added to canned food for children and dairy products.



Influence food supplements E471 on organism person. Benefit And harm

Monoglycerides and diglycerides of fatty acids are approved for use in most countries. As strange as it may sound, this dietary supplement practically safe For human body . Moreover, it is easily absorbed in the intestines.

If you abuse products containing this substance, you may develop obesity, since E471 consists of fats.

Some experts argue that the long-term consequences of the influence of this dietary supplement on the body can be defeat digestive tract(gastritis and gastric ulcer, gastroduodenitis, pancreatitis, cholecystitis, hepatitis).

Many people note low allergenicity monoglycerides and diglycerides of fatty acids. On the one hand, this is a big plus. That's why they are added to baby food. But the flip side of the coin is that children who regularly eat such foods can quickly become overweight.

What to eat and in what quantities is a purely personal matter for any adult. He decides for himself how to live, and chooses his own way of life. Some people believe that life is given once and enjoy it to the fullest. Others monitor their health and nutrition very carefully, limiting or completely eliminating junk food from their diet. Other people may be neither here nor here.
But you should always take into account the opinion of leading experts.
Doctors warn that E471 is still an artificially synthesized substance . And people with pathologies of the liver, biliary tract, kidneys, and hormonal imbalances should limit the consumption of foods high in monoglycerides and diglycerides of fatty acids.


Take care of your health!