Origin
To produce E 472 b for use in the food industry, fats or the mono- and diglycerides of fats are esterified with lactic acid. Plant-based raw materials such as soybean or rapeseed oil are usually used as the basis for the fats.
Usage
E 472 b can be generally used without maximum quantity restrictions in every food item as an additive in the EU. Lactic acid esters of mono- and diglycerides of edible fatty acids have the property to influence the volume of baked goods, since they can retain air within the food. E 472 b is therefore primarily used in the following foods:
Bread, ready-to-bake mixes, cakes, cookies, puff pastry products, foam desserts.
Risks
The food additive E 472 b is considered harmless. The human body metabolizes E 472 b like fats. There is no ADI value (Acceptable Daily Intake), i.e., a recommended daily dose, established for it.