E471 – Mono- and di- glycerides of fatty acids

Description

Emulsifier and stabilizer derived from glycerol and natural fatty acids, commonly sourced from vegetable oils (e.g., soybean, palm, sunflower) or animal fats; functions by reducing surface tension between immiscible phases (like oil and water) to create stable emulsions in products such as baked goods, ice cream, margarine, and processed meats