E472A · Acetic acid esters of mono- and diglycerides of fatty acids

What is E472A?

Acetic acid esters of mono- and diglycerides (ACETEM) are emulsifiers made by reacting acetic acid with mono- and diglycerides of fatty acids. They are used mainly in whipped toppings, cake mixes, and some meat product coatings to stabilize foam and improve texture. As with related mono- and diglyceride emulsifiers, the fatty acid source may be plant or animal derived. They are considered safe for consumption at typical usage levels.

Also appears on labels as: Acetic acid esters of mono- and diglycerides of fatty acids, Acetic acid esters of mono and diglycerides of fatty acids, Acetic acid esters of mono- and diglycerides, Acetic esters of mono- and diglycerides, Mono- and diglycerides acetic acid esters, Esters of acetic acid with mono- and diglycerides, Acetic acid esters of diglycerides, Acetic acid esters of monoglycerides, Mixed acetic acid esters of mono- and diglycerides, Acetic acid diglyceride esters, Acetic acid monoglyceride esters, Acetic mono- and diglycerides.

What the evidence says

• Fatty acid source (plant or animal) is often unspecified, relevant for vegans, vegetarians, and religious diets.
• Generally recognized as safe at typical food use levels.

Research behind the verdict

1. Re‐evaluation of acetic acid, lactic acid, citric acid, tartaric acid, mono‐ and diacetyltartaric acid, mixed acetic and tartaric acid esters of mono‐ and diglycerides of fatty acids (E 472a‐f) as food additives — EFSA Panel on Food Additives and Flavourings (FAF), EFSA Journal (2020). The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re‐evaluating the safety of acetic acid esters of mono‐ and diglycerides (E 472a) and lactic acid esters of mono‐ and diglycerides (E 472b) among others. Hydrolysis of E472a,b would generate the parent compounds that have been previously evaluated as safe. Based on the available data, the Panel concluded that there is no safety concern.[safe]
2. Food additive emulsifiers and cancer risk — Multiple Authors, BMC Medicine (2024). Large-scale epidemiological study examining associations between food additive emulsifiers (including E471, E472a, E472b) and cancer risk. The study suggests potential deleterious effects of emulsifiers on the intestinal microbiota and metabolome, leading to chronic inflammation. However, the study emphasizes the need for further research to establish causal relationships and notes that current evidence does not warrant immediate regulatory changes.[caution]
3. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study — Sellem, L., Srour, B., Gueraud, F., et al., BMJ (2023). Prospective cohort study examining associations between food additive emulsifiers (including E471, E472a, E472b) and cardiovascular disease risk. The study found some associations between higher emulsifier intake and increased cardiovascular disease risk, but emphasized that these findings require replication in other populations and that mechanistic studies are needed to understand potential causal pathways.[caution]

Frequently asked questions