Mono and diglycerides E471: how to use them in panettone, bread, pizza, and ice cream

With the start of the large leavened products season, one of the questions we receive most often returns:

which mono and diglycerides should I use in panettone?

And right after: how much should I use and how do I incorporate it into the dough?

The mono and diglycerides of fatty acids, identified as E471, are widely used emulsifiers in baking, pastry, and ice cream. They can improve fat distribution, structure, softness, and product stability. In leavened products, they primarily help slow down staling; in ice cream, they contribute to the structure of the fat phase and creaminess.

What are mono and diglycerides of fatty acids?

Mono and diglycerides of fatty acids are emulsifiers obtained by combining glycerol and fatty acids. Their structure allows them to interact with both water and fats and improve the distribution of the different phases within the food.

In the European Union, they are identified as E471 – mono and diglycerides of fatty acids.

In baked goods, they are primarily used for:

• improve fat distribution;
• make the crumb more uniform;
• promote softness and resilience;
• slow down staling;
• maintain a feeling of freshness longer;
• improve the workability of certain rich doughs.

Why do they help the shelf life of bread and large leavened products?

After baking, starch tends to progressively reorganize during cooling and storage. This phenomenon, known as starch retrogradation, is one of the main causes of staling.

Monoglycerides can interact primarily with amylose to form starch-lipid complexes that hinder part of this restructuring. The practical result can be a crumb that stays soft longer.

This is particularly interesting in panettone, pandoro, colomba, brioche, buns, sandwich bread, soft bread, focaccia, and packaged baked goods.

Mono60 and Mono90: what is the difference?

Mono60 SaporePuro

The Mono60 is a versatile E471, suitable for baking, pastry, and ice cream. It is typically used at higher dosages compared to Mono90.

It is a practical solution when looking for a versatile emulsifier, usable in both doughs and ice cream mixes.

Discover Mono60 SaporePuro →

Mono90 SaporePuro

The Mono90 contains about 90% active monoglycerides and is therefore more concentrated. It is particularly interesting when the main goal is to achieve anti-staling effects and maintain softness in baked goods.

Discover Mono90 SaporePuro →

Which one to choose for the panettone?

In the panettone, one must simultaneously manage flour, water, sugars, yolk, and a high amount of butter. The emulsifier must therefore distribute correctly in a complex and fat-rich system.

As a practical rule:

• Mono90: preferable when working with a more concentrated product and focusing primarily on softness and anti-staling.
• Mono60: preferable when a more versatile emulsifier and a wider dosage range are desired.

Mono90 dosage in the panettone

As a starting point, we suggest:

0.5–0.8% of the total flour weight

Wider experimental range:

0.3–1.0% on the flour.

Example for 10 kg of flour:

• 0.3% = 30 g
• 0.5% = 50 g
• 0.6% = 60 g
• 0.7% = 70 g
• 0.8% = 80 g
• 1.0% = 100 g

For a first test on a traditional butter-rich and yolk-rich panettone, a very practical starting point is 6–7 g of Mono90 per kg of flour.

Mono60 dosage in the panettone

For Mono60, the indicative operational range is:

1–2% of the total flour weight

Example for 10 kg of flour:

• 1.0% = 100 g
• 1.2% = 120 g
• 1.5% = 150 g
• 2.0% = 200 g

For the first test, we normally recommend starting with 10–12 g of Mono60 per kg of flour, increasing only if the recipe and the result require it.

Practical example: dough with 5 kg of flour

If the recipe uses a total of 5 kg of flour:

• Mono90 at 0.6%: 30 g
• Mono60 at 1.2%: 60 g

The percentage should be calculated on the total flour of the recipe, including any that may be divided between the first and second dough.

How to incorporate Mono90 into the panettone

Mono90 can be:

• premixed thoroughly with the flour;
• or dispersed in the fat phase when the process allows it.

The SaporePuro data sheet indicates a dropping point of about 62 °C. In any case, the goal is not to "cook" the emulsifier, but to achieve a uniform dispersion before the dough completes its structure.

How to incorporate Mono60 into the panettone

Mono60 can be added directly to the dough or used in dispersed form.

A practical method is to prepare a dispersion with:

200 g Mono60 + 600 g very hot water

The resulting preparation contains about 25% Mono60. Therefore, 100 g of dispersion provides about 25 g of Mono60 and 75 g of water.

The water from the dispersion must be accounted for in the recipe balancing.

When to add them?

In large leavened products, it is preferable to avoid a random addition at the end of the dough. The emulsifier needs time to distribute properly.

In practice, it is preferable to:

• premix it with the flour;
• or add it during the fat incorporation phase.

For a new recipe, we always recommend a small comparative test.

Simple testing protocol

• Test A: standard recipe without E471.
• Test B: Mono90 at 0.5–0.6%.
• Test C: Mono90 at 0.8%.

Then compare development, stretching, softness, and structure at 24 hours, 7 days, 15 days, and 30 days.

Do mono and diglycerides increase volume?

They can contribute to a more uniform distribution of fats and a more regular structure, but should not be considered primarily a volume enhancer.

In panettone, the volume primarily depends on the quality of the flour, sourdough, gluten development, temperature, mixing, fat balancing, and fermentation process.

Soft bread, buns, and loaf bread

In soft breads, the main goal is to slow down staling and maintain a more resilient crumb.

And on pizza?

In a pizza consumed immediately after baking, the anti-staling effect has limited interest. It becomes useful in:

• sheet pizza;
• focaccia;
• pre-cooked pizza bases;
• refrigerated bases;
• packaged products or those intended for regeneration.

Mono90: 0.2–0.4% of the flour.

Mono60: 0.3–0.6% of the flour.

Brioche and sweet leavened products

For brioche and other rich fat leavened products:

• Mono90: 0.3–0.8% of the flour.
• Mono60: 0.5–1.5% of the flour.

Plumcake, muffins, and cakes

In whipped baked goods, E471 can contribute to emulsification, aeration, and structural stability.

• Mono90: 0.3–0.8% of the flour or dry phase.
• Mono60: 0.5–1.0% of the flour or dry phase.

E471 in ice cream: what function does it serve?

In ice cream, the emulsifier has a different function compared to bread. During maturation and churning, it promotes the correct destabilization of the fat phase and the partial coalescence of fat globules.

This can contribute to:

• creamier structure;
• better body;
• more uniform air distribution;
• greater structural stability;
• better melting resistance.

Dosage of Mono90 in ice cream

As a starting point:

0.10–0.20% of the total mixture.

For 10 kg of mixture:

• 0.10% = 10 g
• 0.15% = 15 g
• 0.20% = 20 g

In some systems, it can go up to 0.25–0.30%, but we recommend doing so only after comparative tests.

Dosage of Mono60 in ice cream

A good initial range is:

0.15–0.35% of the total mixture.

The SaporePuro technical data sheet indicates a broader application range up to 0.6%, but for an initial test, it is preferable to start from the lower range and increase only if necessary.

Does more emulsifier mean creamier ice cream?

No. An excessive dosage can cause excessive destabilization of the fat phase and lead to a dry, buttery, or overly rigid structure. In ice cream, emulsifiers are therefore dosed in the order of a few grams per kilogram.

Quick dosage table

* In panettone, Mono90 can be tested in the wider range of 0.3–1.0% depending on the recipe.

Mono60 or Mono90? Quick choice

Choose Mono90 when:

• you want a more concentrated product;
• the main goal is softness over time;
• you work with panettone and large leavened products;
• you want low and precise dosages.

Choose Mono60 when:

• you are looking for a versatile emulsifier;
• you work with both bakery and gelato;
• you prefer a wider dosage range;
• you want to work with a water dispersion as well.

Shelf life: what should not be confused

E471 can help maintain softness and texture quality, but does not replace:

• proper baking;
• production hygiene;
• adequate packaging;
• control of water activity;
• proper storage;
• any anti-mold systems.

A product may still be soft but not microbiologically stable. Therefore, when designing shelf life, it is necessary to distinguish between sensory shelf life and microbiological shelf life.

Is E471 allowed in panettone?

The Italian regulations for panettone include emulsifiers among the optional ingredients. Their use must naturally comply with current regulations, the conditions of use of the additive, and the correct labeling of the finished product.

SaporePuro's advice for beginners

Do you need help with your recipe?

Every panettone is different. Flour, amount of butter, yolk, sugars, water, and process affect the emulsifier's response.

If you are a professional and want more targeted guidance, send us:

• total amount of flour;
• amount of butter;
• amount of yolk;
• sugars;
• water;
• desired shelf life;
• process used.

We can help you identify a test range more suitable for your formulation.

Buy Mono60 SaporePuro →

Buy Mono90 SaporePuro →

Sources and insights

• Official Gazette – Regulation of the production and sale of panettone and other festive products
• Technical insight on emulsifiers and starch-lipid complexes
• Scientific literature on the use of emulsifiers in baked goods

The reported dosages are indicative and represent technological starting points. Formula, process, raw materials, and shelf life objectives may require specific optimizations.