Mono- and diglycerides of fatty acids

Mono- and diglycerides of fatty acids are ester compounds of glycerol (E 422) and vegetable or animal fatty acids. They act as emulsifiers. The ester compounds react with starch in baked goods and cause starch to bind water for a longer period of time. This reaction keeps the baked goods fresh longer.

If mono- and diglycerides of fatty acids are additionally treated with different acids, the esterified mono- and diglycerides of fatty acids - MDG - (E472a-f) are formed:

• Acetic acid esters of the MDG - E 472a
• Lactic acid esters of the MDG - E 472b
• Citric acid esters of the MDG - E 472c
• Tartaric acid esters of the MDG - E 472d
• Mono- and diacetyl tartaric acid of MDG - E 472e
• mixed tartaric and acetic acid esters of MDG - E 472f

Food additive (E 471)

Mono- and diglycerides of fatty acids (stearic acids) as well as various ester compounds are approved for use in food in general.

They are especially used in bread and bakery products, rice, cream and chocolate products, in jams, marmalades, jellies and sausages.