**Regarding the usage range and limits of the food additive MONO- AND DI-GLYCERIDES OF FATTY ACIDS (INS: 471)**
From my understanding, MONO- AND DI-GLYCERIDES OF FATTY ACIDS is a very common food additive, used in products such as milk tea flavoring powder, cocoa mix powder, non-dairy creamer powder, and grain-based cereal mixes containing milk powder.
For example, in Japan, MONO- AND DI-GLYCERIDES OF FATTY ACIDS can be used in "all food," while in Canada, it can be used in Unstandardized Foods according to Good Manufacturing Practice.
However, in JECFA's Codex STAN 192-1995, it seems that only the category "14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa" is somewhat close to the products I mentioned, but it doesn't fully apply.
From my perspective, the ECFA's Codex STAN 192-1995 for MONO- AND DI-GLYCERIDES OF FATTY ACIDS seems to exclude many types of products.
Since English is not my native language, I'm not sure if I missed any regulations. If there are any, please let me know.
Thank you!
