Other names for the additive (synonyms)
General Information
Esters of lactic acid with mono- and diglycerides of fatty acids (food additive E472b) are one of the food additives in the general group E472. By classification, they belong to emulsifiers and stabilizers — substances that help mix ingredients that usually do not combine (for example, water and fats) and ensure a uniform product texture.
Additive E472b is a synthetically obtained component based on natural substances. It is formed by chemically bonding lactic acid with mono- and diglycerides of fatty acids, which are usually derived from plant or animal sources. This esterification process creates a product capable of functioning as an emulsifier — allowing the formation of homogeneous mixtures from components that normally do not mix without such additives. In nature, pure glycerol esters of lactic and fatty acids do not exist.
The history of this type of additive is linked to the development of the food industry in the 20th century. With the growth of mass production, there was a need for ingredients that could combine fats and water, making products more stable and appealing to consumers. These properties are characteristic of lactic acid esters of mono- and diglycerides, including additive E472b.
The chemical formula of this additive is not fixed, as it is a mixture of esters containing glycerol and fatty acids modified by lactic acid. Physically, additive E472b is a white or light oily or waxy substance, well soluble in food systems and stable under heating.
Effects on the Body
Benefit of Additive E472b
Additive E472b is not a nutrient and does not play a biological role in the human body. It allows food products to have a more stable consistency, improved taste, and texture, enhancing the quality and appeal of the food for consumers.
The European Food Safety Authority (EFSA) conducted a re-evaluation in 2020 of the E472a–f group of additives and confirmed that the technical data on stabilizer E472b ensure its safety and comply with European specifications.
Risks of Additive E472b
After ingestion, additive E472b is broken down similarly to other fats and acids: partially hydrolyzed and processed by the digestive system, with final products excreted naturally. Concentrations normally present in food products do not have an accumulative effect.
Official safety assessments, including the EFSA opinion, have not identified significant health risks at normal consumption levels of additive E472b in food.
Some studies on large populations suggest a possible association between high consumption of food emulsifiers, including E472b, and an increased risk of cardiovascular diseases and metabolic disorders. It should be noted that these data indicate only an association, not a direct causal relationship, and require further investigation.
Uses
Additive E472b is used in the food industry as an emulsifier, stabilizer, and texture improver. It helps mix water and fats, improves product structure and appearance, and prevents ingredient separation.
E472b can be found in baked goods, margarine, sauces, creams, ice cream, desserts, and other processed foods where maintaining a stable and homogeneous mixture is important.
Legal Status
In the European Union, additive E472b is approved for use in food products according to Regulation (EU) No 1333/2008 on food additives. The EFSA Committee conducts periodic safety assessments of food additives, and currently, no acceptable daily intake (ADI) has been established for E472b due to the lack of confirmed data on potential harm.
In the United States and other countries, including Ukraine, Canada, and Japan, similar emulsifiers are approved for use in food products according to national food regulations. The FDA also permits the use of emulsifiers, including mono- and diglyceride esters, provided established technical specifications are met.