ANSWER
EU
According to the EU Food Additives Database, Mono- and di-glycerides of fatty acids (E471) is permitted to be used in fats and oils essentially free from water (excluding anhydrous milkfat) with a maximum limit of 1000mg/kg, except virgin oils and olive oils. Whereas, Polyglycerol esters of fatty acids (E475) is permitted to use in other fat and oil emulsions, including spreads as defined by Council Regulation (EC) No. 1234/2007 and liquid emulsions, with a maximum limit of 5000mg/kg.
Indonesia
According to Peraturan Batas Maksimum Penggunaan Bahan Tambahan Pangan Pengemulsi (Nomor 20 Tahun 2013), the use of Mono- and di-glycerides of fatty acids (E471) and Polyglycerol esters of fatty acids (E475) in fat are as follow:
| Emulsifier | Food Category | Maximum Limit |
| Mono- and di-glycerides of fatty acids (E471) | Lemak dan minyak nabati | 20000 mg/kg |
| Lemak babi, lemak sapi, lemak domba, minyak ikan dan lemak hewani lain | 100000 mg/kg | |
| Margarin dan produk sejenis | GMP | |
| Campuran margarin dan mentega | GMP | |
| Emulsi yang mengandung lemak kurang dari 80% | GMP | |
| Emulsi lemak tipe emulsi minyak dalam air, termasuk produk campuran emulsi lemak dengan atau berperisa | GMP | |
| Makanan pencuci mulut berbasis lemak tidak termasuk makanan pencuci mulut berbasis susu dari kategori 01.7 | GMP | |
| Polyglycerol esters of fatty acids (E475) | Emulsi yang mengandung lemak kurang dari 80% | 4000 mg/kg |
| Margarin dan produk sejenis | 5000 mg/kg |
Taiwan
According to Standards for Specification, Scope, Application and Limitation of Food Additives, Mono- and di-glycerides of fatty acids (E471) and Polyglycerol esters of fatty acids (E475) is permitted to use in all foods as practically needed.
References
Badan Pengawas Obat dan Makanan Republik Indonesia. (2013). Peraturan Batas Maksimum Penggunaan Bahan Tambahan Pangan Pengemulsi (Nomor 20 Tahun 2013).
European Commission. (2017). EU Food Additives Database.
Taiwan Food Drug and Administration. (n.d.). Standards for Specification, Scope, Application and Limitation of Food Additives.
