Succinylated monoglycerides
An emulsifier lacking EU authorisation.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
An emulsifier and dough conditioner made by reacting succinic acid with mono- and diglycerides.
How it is used in food
Succinylated monoglycerides are among the strongest dough strengtheners available for yeast-raised bread, improving mixing tolerance, gas retention and loaf volume, and they are also used to stabilise liquid shortenings so the fat does not separate in storage.
Commonly found in- Historically in baked goods
Health and safety
While permitted in some global regions like the US, it is not currently on the main EU authorised list.
There is no EFSA opinion on it, precisely because no EU authorisation was ever sought; its US clearance rests on FDA regulation as a dough conditioner and emulsifier with the use level tied to flour weight. Metabolically it resembles the rest of the E 472 family, breaking down to glycerol, fatty acids and succinic acid, a normal intermediate of energy metabolism.
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
- E472g
Worth knowing
It is a good example of regulatory divergence: the substance is legal in US bakery production but was never petitioned for approval in the EU, so E 472g exists as a number in some additive lists yet cannot legally appear on an EU label.
Conclusion
An emulsifier lacking EU authorisation.
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Open the appEntry last reviewed 2026-07-28.
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