Lactic acid esters of glycerides
Whipping-cream emulsifier.
- 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
- E472b
Worth knowing
DATEM (E472e) is the secret behind the massive volume and airy texture of commercial supermarket bread.
Conclusion
You only need to keep lactic acid esters of glycerides in mind if you eat a lot of ultra-processed pastries and dessert toppings. Your body metabolises them exactly like standard dietary fats and organic acids, and EFSA confirms their safety at authorised levels. They represent a bounded concern for heavy consumers of commercial baked goods.
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Open the appEntry last reviewed 2026-07-28.
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