E472C · Antioxidants, Emulsifiers, Sequestrants, Stabilisers

Citric acid esters of glycerides

Limited risk

Emulsifier, also anti-spatter in fats.

Category: Antioxidants, 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: E472c

Worth knowing

DATEM (E472e) is the secret behind the massive volume and airy texture of commercial supermarket bread.

Conclusion

Citric acid esters of glycerides are a bounded concern that principally applies if your diet relies heavily on processed margarines and commercial bread. Because they are broken down like ordinary fats and acids in digestion, EFSA has confirmed their safety at authorised levels. For average shoppers, citric acid esters of glycerides are not a major worry.

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Entry last reviewed 2026-07-28.

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