Lactic acid esters of mono- and diglycerides of fatty acids (MDG) are produced by a chemical reaction of mono- and diglycerides of fatty acids (stearic acids) and lactic acid. They are authorised in the EU as food additives under the number E 472b. Like other glycerol esters ( E 472a,c,d,e,f), the lactic acid esters of mono- and diglycerides act as emulsifiers. They react with starch in bakery products and cause starch to bind water longer. The lactic acid esters of the MDG, like the other ester compounds of the MDG, are considered harmless and are permitted for all foods. Their use is not limited in quantity.
They are mainly used in cakes, biscuits, in puff pastries and ready-made baking mixtures, in bread and foamy desserts.