The updated specification for E471 will be extended with additional contaminants commonly found in emulsifiers, i.e., Glycidyl Esters (GE) and 3-monochloropropanediol (3-MCPD).

Mono- and diglycerides are used across a range of F&B applications, e.g., bread, dairy, margarine, dressings, chocolate, ice cream and confectionery, to name the main ones.

In EFSA’s initial request for information, they called for more data regarding potential contaminants in E471 (such as trans fatty acids, heavy metals, erucic acid, butanetriols and acrolein).

Food emulsifier producers specify these analytical results and the lowest technically achievable levels of 3-MCPD and Glycidyl Esters in E471.  Up until now, these were not included in the specification for E 471.

After the EFSA’s call for data for E471, European emulsifier producers worked together to define maximum technical achievable levels of those contaminants and submitted their findings to EFSA in December 2020.

The European Commission included only the contaminants heavy metals, 3-MCPD and GE in the revised specification (the other earlier mentioned contaminants were not included).  The revised specification received a favourable opinion from the EU member states on the March 8, 2023.

As such, the proposed specification is expected to be adopted and the legislation to be enforced by mid-summer of this year. T he draft specification includes a six-month transition period for both E471 itself and food containing E471.

The upcoming legislation for the additional contaminants is specified as per below:

What You Need to Know as a Food and Beverage Manufacturer

The E471 emulsifier industry is responsible for meeting this new legislation and deliver compliant E471 into the market. It may be expected as responsible producers to ensure customers/F&B manufacturers are kept informed of current proceedings.

In addition, according to the new legislation, E471-containing food products produced outside Europe but exported into Europe must adhere to the updated E471 standard.

Background

The use of food additives (E-numbers) within the EU is governed by strict rules and regulations.  Each E-number has undergone a stringent safety evaluation by the European Food Safety Authority (EFSA), and when found safe for use has been authorised by the European Commission.

EFSA periodically revises specifications of E-numbers, at which point they are re-evaluated in risk assessments.

In November 2018, EFSA launched a public call for technical and toxicological data on food additive E471 (mono- and diglycerides of fatty acids).

EFSA recommended adapting the current specifications for mono- and diglycerides of fatty acids (E471), in particular by reducing the maximum allowable limits for toxic elements of safety concern and including two new contaminants.

All European food emulsifier producers are members of the non-profit industry organisation EFEMA (European Food Emulsifier Manufacturers Association), and worked together as responsible producers to prepare the required documentation to address this request from EFSA.

Click on each link o navigate to that part of the page.

• • Why are 3-MCPD and glycidol esters (GE) considered contaminants?
  • What are 3-MCPD and GE and how are they formed?
  • What is the source of 3-MCPD and GE in food emulsifiers, E 471?
  • Have E 471 manufacturers developed effective mitigation techniques?
  • Analytical method for 3-MCPD and GE
  • What are the new levels proposed as part of this legislation and when will it come into effect?

 Why are 3-MCPD and Glycidyl Esters (GE) Considered Contaminants?

3-MCPD is a Group 2B IARC “possible” human carcinogen and thus may cause cancer, and could also pose risks to kidney function and the male reproductive system [1][2].

Glycidyl esters are classified as genotoxic and are a Group 2A “probable” human carcinogen [3][4].

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What are 3-MCPD and GE and how are they formed?

3-MCPD esters and GE are predominantly formed during the refining process of vegetable oils in the deodorisation step that involves very high temperatures up to 230^oC.

The formation of these contaminates is also related to food with high fat content that have undergone thermal processing (e.g., frying and baking) [5][6][7].

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What is the source of 3-MCPD and GE in food emulsifiers, E 471?

Several studies have shown that mono- and diglycerides (E 471) are precursors for the formation of GE in oils and fats [5][6][7] and thus GE is an unavoidable by-product in the production process of E 471.

The formation of GE is increased with concentration of mono- and diglycerides, and with temperatures above 220°C [8].  Apart from mono- and diglyceride concentration and high temperatures, the formation of GE is also influenced by other parameters, such as the oil source and the fatty acid composition.

For example, mono- and diglyceride from unsaturated oils and fats can have higher levels of GE than fully hydrogenated fat-based products.  In addition, processing conditions (i.e., processing time, catalysts, steam, vacuum and mixing) can influence the final concentration.

3-MCPD is neither formed nor removed in the manufacturing process of E 71.  Formation of 3-MCPD requires chlorine, which is not present in the manufacturing process for E471.

As such, the 3-MCPD level in E 471 is introduced only via the raw materials sourced and used in the manufacturing process of E 471.

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Have E 471 manufacturers developed effective mitigation techniques?

Over the last several years, EFEMA members have carried out extensive research and development work to thoroughly understand the chemical pathways and conditions affecting the formation and degradation of GE.

GE is formed at high temperatures, but, at the same time, GE is also an unstable epoxide at high temperatures.  Mitigation involves a controlled heat treatment of the reaction mixture after formation of mono-and diglycerides and the associated, unwanted GE by-product.

The mitigation technique requires the installation of specialised equipment.

A significant part of the mitigation process has already been completed by European producers, and a large proportion of E471 efforts are focused on meeting the upcoming legislation of maximally allowed 10 ppm.

Mitigation implementation and further process optimisation are ongoing to be able to enable the tighter specification of max 5 ppm GE to be in place six months after the legislation comes into force.

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Analytical method for 3-MCPD and glycidyl esters

No accurate analytical method existed for E 471 when the initial EFSA call for data on GE and 3-MCPD was requested in 2018.  The available and published methods—the AOCS 29a-c methods—did not give reliable results for food emulsifiers.

EFEMA has worked for over two years with the SGS Germany laboratory on the development of an appropriate and reliable method for the measurement of 3-MCPD, 3-MCPD esters and GE in emulsifiers.

A method based on a modification of the AOCS Official Method Cd 29b-13 with gas chromatography–mass spectrometry (GC/MS) has been developed for E471.

The method has been validated by an internal ring test among EFEMA members and was released in summer 2020 by EFEMA.  Dr. Jan Kuhlmann of SGS published the method in October 2021 [9].

The analytical method is highly laborious, requires specific equipment and demands a significant investment. In addition, the method is not yet validated by the EU reference laboratory and is still in the process of achieving proper validation.

EFEMA is aware that the National Food Institute at Technical University of Denmark (DTU Food), which hosts the European Union Reference Laboratory (EURL) for processing contaminants, has worked on a validation study of the method. 

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What are the new levels proposed as part of this legislation and when will it come into effect?

To ensure a minimal impact on end customers, the European Commission has proposed transitional measures for dealing with products containing E 471, and for E 471 itself.

These transition periods permit producers to use E471 with GE above 10 ppm if the E471 was produced prior to the regulation coming into force.  The food that contains the E471 with GE above 10 ppm may be marketed until the use-by date.

Additionally, E471 with GE above 5 ppm and below 10 ppm that has been manufactured after the regulation has come into force may be used by producers until the exhaustion of stocks. Similar to the 10 ppm transition rules listed above, food containing this E471 may be marketed until the use-by date.

The proposed specifications and transitional measures are as follows:

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Emulsifiers in food are used to improve quality or shelf life through strengthening dough in baked goods, stabilizing foams, preventing food from getting stale, or making foods more freeze-thaw stable.

They can be derived from a range of products like soy and sunflower lecithin to propylene glycol alginate.  Emulsifiers can bind to two liquids that usually do not mix well together.

A traditional example is mixing (or rather, trying to mix) oil and water.  These fluids don’t like to mix because of their chemical properties.  This is where an emulsifier comes into play.

Emulsifiers have water loving (hydrophilic) and oil loving (hydrophobic) regions that allow the two immiscible ingredients like water and oil to join.  Therefore, emulsifiers in the product keep all of the liquids mixed smoothly.

In the continuing age of decreasing the amount of food additives, it is important to understand why some of them are utilised so heavily in the food industry.

Emulsifiers and their function in food allow the consumer to view their food in a consistent, smooth and quality manner.

Prior to the addition of an emulsifier like mono- and diglycerides to a product, it would need continuous mixing to prevent the oil and liquid phases from separating.

Food manufacturers add these ingredients to ensure a standard product across the board and to make it more convenient for consumers to use, ultimately saving time.

What Foods Contain Emulsifiers?

Baked Goods

Cake, yeast raised goods like doughnuts, icing, filling, bread and specialty cakes all utilise emulsifiers.  When these baked goods lack emulsifiers they show quality defects and negative sensory attributes including tough, dry, stale or tasteless (Brandt 1996).

On top of the negative sensory attributes associated with baked goods, without emulsifiers, shelf-life is also reduced.  So what do emulsifiers do in these delicious treats?

The answer is the same things eggs do when added to baked recipes, since the lecithin in egg yolks acts as an emulsifier.

Emulsifiers help the shortening ingredient in the dough of baked goods perform better.

Emulsifiers do this by improving tenderness, flavour release, volume, water absorption, texture and reduces the use of egg, shortening and mixing time (Orthoefer 2008).

Emulsifiers in baked goods not only increase positive sensory attributes in terms of flavour and texture, but also lend a hand in the sustainable movement.

They keep baked goods fresher for longer, thus reducing the amount of food waste.

Dairy Products

To support the stability and texture of dairy products including ice cream and processed cheese, the use of emulsifiers is necessary.

In ice cream, emulsifiers are used because the ice cream whips easier, does not melt as fast on a hot sunny day, has a smoother body and texture and the air particles within the ice cream are more uniformly spread across (Euston 2008).

In processed cheese, the final water content can go up to 58% water and around 15-25% fat (Euston 2008).  The large portion of immiscible liquids within this product make it nearly impossible for this product to be made in a uniform and consistent manner without the use of emulsifiers, specifically emulsifying salts.

Infant Formula

When it comes to emulsifiers found in children’s infant formula there are two types, one protein-based and another non-protein based (McSweeney SL 2008).

Various by-products of bovine milk including skim milk powder, milk protein isolate, whey protein concentrate and more are considered the protein based emulsifiers. These emulsifiers work well due to their amphipathic (water and oil loving regions).

The non-protein based emulsifiers including lecithin, mono- and di-glycerides, citric acid esters of mono- and diglycerides of fatty acids and more are the main emulsifiers in infant nutritional foods (McSweeney SL 2008).

Both types of emulsifiers are utilised to improve the stability of products and help form a stable emulsion.  The addition of these ingredients will help prevent defects including:

• Oiling off – Oil appearing on the surface of the infant product
• Creaming – Upward movement of droplets caused by gravitational force
• Sedimentation – Downward movement of droplets from having a higher density than the surrounding liquid
• Ringing – A white ring at the top of a container and
• Water and oil separation (McClements 2016).

Although these defects are a concern of quality and not of safety, observing these defects in an infant’s formula on a consistent basis would cause the consumer to think twice about purchasing these products.

Emulsifiers are there to ensure defects like the ones above do not occur and to make sure every ingredient is suspended in the food matrix uniformly.

Emulsifiers are there to improve and maintain the way consumers view their food while extending the shelf life of various food products.

What Are Examples of Emulsifiers in Food?

Table 1 shows examples of common emulsifiers, where they are found and what they do in that food or beverage.

Table 1. Emulsifiers and surfactants used within the food industry to decrease unfavourable sensory characteristics.  (Reproduced from Hasenhuettl 2008)

 
Consumers are constantly on the lookout for more natural emulsifiers due to negative press emulsifiers have received over the years.

Some fibres, like gums, are used as emulsifiers while also providing fibre content and prebiotic benefits for gut health.

These may provide a solution as consumers seek to avoid more synthetically based emulsifiers.