Magnesium salts of fatty acids
Anti-caking fat salt.
- Category
- Emulsifiers, Stabilisers, Thickeners
- Vegan
- maybe
- Vegetarian
- maybe
- From palm oil
- maybe
What it is
A powerful emulsifier used to seamlessly blend fats and water into stable mixtures.
How it is used in food
Prevents ingredients from separating, keeping chocolate smooth and ensuring baked goods have a consistent crumb.
Commonly found in- Chocolate
- Baked goods
- Margarine
- Ice cream
Health and safety
Considered safe for consumption. Broken down and metabolized by the body during digestion.
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
- E470b
Worth knowing
Without these emulsifiers, commercial peanut butter would separate into a solid block with a pool of oil on top.
Conclusion
There is no reason to avoid magnesium salts of fatty acids when shopping. These emulsifiers are produced from natural fatty acids and are safely broken down and metabolised by your body during digestion. EFSA has confirmed their safety at authorised levels, so you can consume magnesium salts of fatty acids without concern.
References
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Open the appEntry last reviewed 2026-07-28.
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