E472B · Lactic acid esters of mono- and diglycerides of fatty acids

What is E472B?

Lactic acid esters of mono- and diglycerides (LACTEM) are emulsifiers formed from lactic acid and mono- or diglycerides of fatty acids. They are used mainly in margarine, coffee whiteners, and cake and bread products to stabilize emulsions and improve aeration and texture. Despite the name referencing lactic acid, they are not derived from milk and do not contain dairy protein or lactose. The fatty acid source can be plant or animal derived. They are considered safe for food use at typical levels.

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