E472b: Lactic acid esters of mono- and diglycerides of fatty acids

What is E472b?

E472b, lactic acid esters of mono- and diglycerides of fatty acids (often called LACTEM), is an emulsifier made by attaching lactic acid to partial glycerides of edible fats. The result is a waxy, fat-like material that works at the boundary between fat, water and air.

Origin and production

It is made by reacting mono- and diglycerides with lactic acid. The fatty part can come from vegetable oils such as palm or rapeseed, or from animal fats; the lactic acid is usually fermentation-derived.

Why is it used?

LACTEM is valued as an aerating agent: it helps cake batters and whipped mixtures trap and hold air, giving a light, even crumb or a stable foam. It is typically found in sponge cakes, pastries, chocolate mousses, whipped dairy desserts and festive cakes such as Yule logs.

Vegan, vegetarian and halal

Because the fatty acids may be of plant or animal origin, E472b is not automatically vegan or vegetarian; only the manufacturer can confirm the source. Those following halal or kosher diets may likewise look for certification, and anyone avoiding palm oil should note that palm is a common raw material.

Safety and regulation

E472b is authorised as a food additive in the European Union and has been included in EFSA's re-evaluation of fatty acid glyceride emulsifiers. It is also permitted in many other jurisdictions under good manufacturing practice.

Common in