E478 - Esters Of Lactylated Fatty Acids With Glycerol And Propylene Glycol
Author: Ivan Red Jr.
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Characteristics: Esters of lactylated fatty acids are stabilizers that preserve viscosity and improve the consistency of food products. The additive refers to the substances that dais
Characteristic
Esters of lactylated fatty acids are stabilizers that preserve viscosity and improve the consistency of food products. The additive refers to substances that have an adverse effect on the human body, but in some countries is permitted for use as an emulsifier.
E 478 is a mixture of glycerol and lactic acids and complex propylene glycol esters. It has a solid structure that disperses in water and dissolves slightly in oils.
Use
The additive is used as an emulsifier and stabilizer in high fat products for quality formation and structuring of fat crystals.
The process of esterification of the additive E 468 makes it possible to qualitatively change the melting area, to reduce the resistance to hydrolysis, to facilitate the processing of the raw material. Due to these properties, esters significantly improve the quality of dough, ice cream, margarine, desserts. They are used in the production of dry cream for coffee and sauces; they are also able to prolong the activity of the yeast and protect the flavors from changes.
E 478 is used in the food industry to make some:
- fat and oil emulsions;
- alcoholic beverages, liqueurs;
- bakery and confectionery products, pastry confectionery;
- dry appetizers, desserts;
- canned meat.
Impact on humans
There is no set maximum allowable daily dose for the substance because it is considered harmful to the human body. Additive E 478 is banned for use in the food industry in EU countries.
People with metabolic disorders should avoid eating foods containing it. There is information that esters can disrupt the liver and kidneys. E 478 is not used in baby food.
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