lactic acid esters of mono- and diglycerides of fatty acids
Basic Information
| Field | Content |
|---|---|
| Chinese name | 乳酸脂肪酸甘油酯 |
| English name | lactic acid esters of mono- and diglycerides of fatty acids |
| INS/E number | INS 472b |
| Functional class | Emulsifier, Sequestrant, Stabilizer |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
lactic acid esters of mono- and diglycerides of fatty acids (INS 472b) is a Emulsifier, Sequestrant, Stabilizer food additive. Allows immiscible liquids (e.g. oil and water) to form a stable uniform system, improving texture.Binds metal ions to prevent oxidation, discolouration or deterioration catalysed by metals.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.
Source
Natural：Some derive from natural raw materials (e.g. soy lecithin, egg-yolk phospholipids).E.g. citric acid and its salts occur naturally in citrus fruits.Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).
Industrial：Many are made by esterifying glycerol with fatty acids or further derivatisation (e.g. monoglycerides, spans, tweens).Synthesised from the corresponding acids or salts (e.g. EDTA salts, phosphates).Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).
Why is it used?
- Stabilise oil-water emulsions
- Improve mouthfeel and structure
- Prevent separation
- Chelate metal ions
- Prevent oxidative discolouration
- Stabilise quality
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
Common Foods
- Margarine
- Ice cream
- Bakery
- Chocolate
- Sauces
- Canned foods
- Edible oils
- Beverages
- Cured foods
- Yoghurt
- Jelly
Safety
Largely metabolised in the gut; generally safe within permitted use; JECFA sets ADI where applicable.Safe within permitted use; excessive phosphate intake may affect calcium–phosphorus balance.Most act as dietary fibre or inert colloids and are safe within permitted use.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
lactic acid esters of mono- and diglycerides of fatty acids is a Emulsifier, Sequestrant, Stabilizer, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.