Acid esters of mono- and diglycerides
Safe for consumption. Often animal-derived unless certified vegan.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A broad category (including E472a-f) of synthetic fats used widely in commercial baking.
How it is used in food
This family — acetic (a), lactic (b), citric (c), tartaric (d), diacetyltartaric or DATEM (e) and mixed (f) esters — gives bakers dough that traps gas and loaves that stay soft for days, and gives fat systems stable aeration in whipped toppings, margarines and coffee whiteners. Each subtype is tuned to a different job, from crumb softening to emulsion stability.
Commonly found in- Bread
- Cakes
- Desserts
Health and safety
Completely safe; breaks down into common dietary fats and acids.
EFSA re-evaluated the whole E 472a–f family in 2019 and concluded there was no safety concern at reported use levels, with no numerical ADI needed. Digestion splits them into glycerol, fatty acids and the respective organic acid — all normal metabolites. Whether the fatty acids are plant- or animal-derived is a dietary-preference issue, not a risk one.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (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
- E472
Worth knowing
All of them are built by reacting ordinary mono- and diglycerides (E 471) with a common food acid, so the finished emulsifier is assembled from pieces already present in the diet. DATEM (E 472e) is the workhorse of industrial bread and by far the most used member of the group.
Conclusion
Safe for consumption. Often animal-derived unless certified vegan.
References
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Open the appEntry last reviewed 2026-07-28.
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