Our Verdict: RATING UNKNOWN

Mono- And Diglycerides, Ethoxylated

E-numberE471CAS61163-33-5

Insufficient data to assign a rating

We do not have enough regulatory data to assign a safety rating to this additive at this time.

Adverse Events

0

FDA CFSAN

FDA Recalls

0

OpenFDA

United States

Approved

FDA

European Union

Not_evaluated

EFSA

Mono- And Diglycerides, Ethoxylated — food additive

Mono- and diglycerides, ethoxylated (also known as polysorbate-type emulsifiers) are synthetic compounds created by chemically modifying mono- and diglycerides with ethylene oxide. They function as emulsifiers and dough strengtheners in baked goods and processed foods, helping to blend incompatible ingredients and improve texture.

US Status

Approved

FDA

EU Status

Not_evaluated

EFSA

Adverse Events

0

FDA CFSAN

FDA Recalls

0

OpenFDA

Global Regulatory Status

United States
ApprovedFDA
European Union
Not EvaluatedEFSA
United Kingdom
Not EvaluatedUK FSA
Canada
ApprovedHealth Canada
Australia
Not EvaluatedFSANZ
Japan
Not EvaluatedMHLW
South Korea
Not EvaluatedMFDS
Brazil
Not EvaluatedANVISA
China
Not EvaluatedNHC / GB 2760
India
Not EvaluatedFSSAI
Country data is sourced from official regulatory databases and enriched via AI analysis. Always verify with the relevant national authority before making dietary decisions.

What is Mono- and Diglycerides, Ethoxylated?

Mono- and diglycerides, ethoxylated are food additives created through the chemical modification of naturally occurring mono- and diglycerides with ethylene oxide. This process adds polyethylene glycol chains to the base molecule, creating a compound with enhanced emulsifying properties. The resulting additive belongs to the broader category of ethoxylated emulsifiers and functions similarly to polysorbate compounds, though with distinct chemical characteristics. The CAS number 61163-33-5 identifies this specific chemical structure.

Common Uses

Mono- and diglycerides, ethoxylated are primarily used in the baking industry as dough strengtheners and emulsifiers. In bread and cake formulations, they improve dough handling properties, enhance gas retention during leavening, and promote even texture development. These compounds help stabilize emulsions in products containing both oil and water phases, such as margarines, shortenings, and some processed dairy products. The additive also functions as a leavening agent by improving the incorporation and distribution of air throughout dough matrices. Food manufacturers value this ingredient for its ability to extend shelf life and maintain product quality during storage and distribution.

Frequently Asked Questions

What is Mono- And Diglycerides, Ethoxylated?

Mono- and diglycerides, ethoxylated (also known as polysorbate-type emulsifiers) are synthetic compounds created by chemically modifying mono- and diglycerides with ethylene oxide. They function as emulsifiers and dough strengtheners in baked goods and processed foods, helping to blend incompatible ingredients and improve texture.

Is Mono- And Diglycerides, Ethoxylated safe?

Mono- And Diglycerides, Ethoxylated is currently rated "unknown" based on FDA and EFSA data. It is approved in the US and not_evaluated in the EU. There are 0 FDA adverse event reports associated with this additive.

Is Mono- And Diglycerides, Ethoxylated banned in any country?

Mono- And Diglycerides, Ethoxylated is approved in the United States and not_evaluated in the European Union. Review the regulatory status cards above for the most current information.

Data Sources

FDASubstances Added to Food (EAFUS)

Comprehensive list of 3,971 substances added to food, maintained by the U.S. Food & Drug Administration.

OpenFDAFood Adverse Events & Recalls Database

Public API providing access to FDA adverse event reports and food recall enforcement actions.

EFSAOpenFoodTox Chemical Hazards Database

European Food Safety Authority's open database of chemical hazards in the food and feed chain.

Data is sourced exclusively from official government databases and updated periodically. This page does not constitute medical advice. Consult a healthcare professional for dietary guidance.

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