Acetic acid esters of glycerides
Emulsifier for coatings and whipping.
- Category
- Emulsifiers, Sequestrants, Stabilisers
- Vegan
- maybe
- Vegetarian
- maybe
- From palm oil
- maybe
What it is
A synthetic emulsifier created by combining natural fats with organic acids to improve dough texture and blend water with oil.
How it is used in food
Strengthens gluten networks in bread dough, resulting in softer, loftier bread that stays fresh longer.
Commonly found in- Commercial bread
- Pastries
- Margarine
- Dessert toppings
Health and safety
Digested by the body exactly like normal dietary fats and acids. Considered completely safe.
Evaluated by EFSA and confirmed safe for use in food at authorized levels.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E472a
Worth knowing
DATEM (E472e) is the secret behind the massive volume and airy texture of commercial supermarket bread.
Conclusion
Acetic acid esters of glycerides are a limited concern that mainly matters if you eat frequent amounts of commercial bakery items and dessert toppings. They are digested by the body just like normal dietary fats and acids, and EFSA considers them safe at authorised levels. For everyday diets, acetic acid esters of glycerides pose little issue.
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Open the appEntry last reviewed 2026-07-28.
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