The Lab
Specimen No. 0197
AvoidDerivedfood harmful emulsifiers

Mono and Diglycerides of Fatty Acids

E471

Master DB rating: Avoid. Listed for: Peanut butter, bread, margarine, ice cream

low confidence
Researched July 7, 2026
Mono and Diglycerides of Fatty Acids molecular structure
Specimen 0197Mono and Diglycerides of Fatty Acids

Concerns

  • When manufactured from partially hydrogenated oils, mono- and diglycerides can retain trans fat
  • FDA's serving-size rounding rule (21 CFR 101.9) allows trans fat under 0.5g per labeled serving to be declared as "0g Trans Fat," so foods using these emulsifiers can contain non-zero trans fat without disclosure across multiple servings [Inference: most commercial producers have shifted to non-hydrogenated or fully hydrogenated sources since FDA's 2015 PHO determination, reducing but not eliminating this pathway]

Regulatory flags

  • ⚑IARC Class: NL
  • ⚑EDC Status: None
  • ⚑Regulatory: US: FDA's 2018 PHO ban targets partially hydrogenated oils directly, not downstream mono-/diglyceride emulsifiers made from them; EU: trans fat limit covers these
  • ⚑Evidence Grade: B

Commonly found in

Peanut butter, bread, margarine, ice cream

Last researched: July 7, 2026

Research disclaimer: This rating is based on available peer-reviewed research and regulatory assessments at the time of publication. It is not medical advice. Consult a qualified professional for personal health or skin concerns.

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