Author: Mark Velov
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Additives from group E 472 are produced mainly from glycerin and a number of natural fatty and other organic acids (lactic, citric, tartaric or acetic).
Additives from group E 472 are produced mainly from glycerin and a number of natural fatty and other organic acids (lactic, citric, tartaric or acetic). In the human body, these substances are broken down into individual acids and fats, and then processed by the body, like all other substances of natural origin. Vegetable fats are used in the production of the additive E 472, but sometimes animal fats are also allowed, as they are absolutely identical in chemical composition.
Additive E 472a is used as a coating for sausages, nuts and raisins.
Additives E 472b and E 472c are used as foam stabilizers for desserts, ice creams and ready-made pastry mixes.
Due to its low solubility, the additive is not practically important.
Additive E 472e is used for flour treatment, which increases gas retention capacity and fermentation tolerance. Bakery products, which are prepared with the addition of the additive, are softer and puffier.
Fatty acid esters are widely used in the food industry as emulsifiers and thickeners. They are approved for use in many countries as a supplement safe for human health. Food additives with number E 472 are used in the production of medical ointments and liniments (skin cleansing lotion), as well as some construction chemicals (varnishes, drying oils, etc.).
No harmful effects on the human body have been observed with the intake of E472 - fatty acids of glycerol esters.