Mono dan digliserida asam lemak E471 beralih ke halaman ini Untuk jalan raya lihat Rute Eropa E471 E471 adalah bahan tam

Mono- dan digliserida asam lemak (E471) adalah bahan tambahan makanan yang digunakan sebagai pengemulsi.

Monogliserida asam lemak dengan residu asam lemak jenuh (biru).

Digliserida dengan residu asam lemak jenuh (biru) dan residu asam lemak tak jenuh (hijau).

Lemak sintetis ini dihasilkan dari gliserol dan asam lemak alami, baik nabati atau hewani. E471 umumnya merupakan campuran beberapa produk, dan komposisinya setupa dengan lemak alami yang baru separuh dicerna.

Perhatian bagi vegetarian dan vegan sunting

E471 lebih banyak dihasilkan dari minyak nabati, namun lemak hewani kadang-kadang juga digunakan dan hampir pasti terkandung dalam produk akhir. Asam lemak dari setiap sumber memiliki struktur kimia yang identik. Akan tetapi, vegetarian dan vegan yang enggan mengonsumsi produk hewani apapun memilih untuk menghindari produk yang mengandung E471.

Lihat pula sunting

Poligliserol polirisinoleat

Referensi sunting

Clarke, Chris (2012). The Science of Ice Cream. Royal Society of Chemistry. hlm. 55. ISBN 9781849731270. Mono-/diglycerides are made by partially hydrolysing vegetable fats, such as soybean oil, and palm oil. (Animal-fat-based emulsifiers are not commonly used because they are not suitable for vegetarian and certain religious diets).
"Which E-numbers and additives are from animal origin ?". Food-Info.net. Netherlands: Wageningen University. Diakses tanggal 4 September 2015. Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be excluded.
(PDF). The Vegan Society. hlm. 12. Diarsipkan dari versi asli (PDF) tanggal 4 September 2015. Diakses tanggal 4 September 2015.

Pranala luar sunting

Food-Info.net: E-numbers: E471

[1] Clarke, Chris (2012). The Science of Ice Cream. Royal Society of Chemistry. hlm. 55. ISBN 9781849731270. Mono-/diglycerides are made by partially hydrolysing vegetable fats, such as soybean oil, and palm oil. (Animal-fat-based emulsifiers are not commonly used because they are not suitable for vegetarian and certain religious diets).

[2] "Which E-numbers and additives are from animal origin ?". Food-Info.net. Netherlands: Wageningen University. Diakses tanggal 4 September 2015. Chemically the fatty acids from animal or plant origin are identical. Therefore the origin is of no importance for the function in the food. Producers thus normally choose the cheapest oils to make these fats. This is generally some vegetable oil. However, animal fats can not be excluded.

[3] (PDF). The Vegan Society. hlm. 12. Diarsipkan dari versi asli (PDF) tanggal 4 September 2015. Diakses tanggal 4 September 2015.