Esters of mono- and diglycerides of fatty acids (E472): properties, uses, pros, cons, safety
E472 is a family of food emulsifiers obtained by reacting mono- and diglycerides of fatty acids with specific organic acids. In practical terms, these are “modified mono/diglycerides” that improve compatibility between the aqueous and fat phases, stabilize emulsions and foams, and optimize the structure and softness of many processed foods.
Definition
E472 identifies esters of mono- and diglycerides with organic acids; on labels it may appear as “E472” or as a more specific subtype:
E472a: acetic esters (with acetic acid)
E472b: lactic esters (with lactic acid)
E472c: citric esters (with citric acid)
E472d: tartaric esters (with tartaric acid)
E472e: diacetyl tartaric esters (DATEM)
E472f: succinic esters (with succinic acid)
The choice of subtype depends on the desired technological outcome (emulsion stability, baking volume, “creaminess,” freeze–thaw resistance, etc.).
Main uses
Food
Typical use as an emulsifier and stabilizer in:
bakery and breadmaking (crumb structure improvement, dough tolerance, volume)
creams, fillings, toppings, and whipped bases (foam stability and body)
margarines and spreads (water-in-oil emulsion stability)
ice cream and frozen desserts (fat-phase management and texture)
sauces and dressings (reduced phase separation)
Industrial use
A technological additive to stabilize multiphase systems (water/oil/air), improve process repeatability, and increase product robustness throughout shelf-life.
Technological function and mechanism of action
E472 esters act as food surfactants:
they position at the water–fat interface, reducing surface tension
they improve dispersion of lipid droplets and stability against coalescence and separation
in breadmaking, certain subtypes (especially DATEM) support gluten network stabilization and gas retention, affecting volume and softness
in whipped or frozen products, they help control fat-phase microstructure and foam stability
Identification data and specifications
| Characteristic | Value | Note |
|---|
| Additive name | E472 | Family of mono- and diglyceride esters |
| Subtypes | E472a–f | Differ by the esterifying organic acid |
| Origin | semi-synthetic | Derived from oils/fats + food-grade organic acids |
| Functions | emulsifier, stabilizer, structure improver | Depends on subtype and matrix |
| Commercial form | viscous liquid, waxy paste, or powder | Depends on grade and carrier |
| Origin note | vegetable or animal | Relevant for vegetarian/vegan claims |
Chemical-physical properties (indicative)
| Characteristic | Indicative value | Note |
|---|
| Physical state | waxy to viscous | Depends on fatty-acid profile and subtype |
| Color | white–pale yellow | Batch-dependent |
| Odor | mild, fatty/neutral | Usually not impactful in the finished product |
| Water solubility | very low | Works by dispersion/interface action |
| Fat solubility | good | Consistent with lipid nature |
| Thermal stability | good in common food processes | Verify on the specific process |
| pH stability | generally compatible with food pH ranges | Some acidic systems require testing |
| Energy value | about 9 kcal/g | Nutritional behavior similar to lipids |
Pros and cons
Pros
Improves stability and appearance of emulsions and multiphase products.
In baking it can increase volume, crumb regularity, and process tolerance (especially for some subtypes).
Supports more creamy and stable textures in desserts, toppings, and frozen products.
Helps industrial repeatability by reducing separation and collapse defects.
Cons
Some consumers perceive it as an “additive” that is undesirable in “clean label” formulas.
The source of mono/diglycerides can be vegetable or animal, so supply-chain control is needed for claims (vegan/vegetarian).
If not optimized, dosage can cause waxy mouthfeel or texture defects (depending on matrix and subtype).
Safety, regulation, and allergens
In practical terms, E472 is considered a well-established additive: once ingested, it is largely metabolized into components traceable to glycerides and organic acids (subtype-dependent).
Allergen.
It is not normally classified as an allergen per se. Attention is rather placed on potential traces or contaminants linked to the oils/fats supply chain and on supplier statements when required by specifications.
Contraindications (brief).
No specific contraindications for the general population at typical use levels; for products targeting specific markets or strict claims, it is good practice to verify purity, origin, and documentary compliance.
Storage and shelf-life
In general:
store in closed containers, away from light and excessive heat
avoid contamination with water and strong odors
verify stability of the specific grade, because physical form and lipid oxidation can depend on the raw material
Labelling
On labels it may appear as:
E472 or esters of mono- and diglycerides
sometimes with subtype specification (e.g., “E472e”)
For vegan/vegetarian claims, it is often necessary to indicate or guarantee the vegetable origin of the lipid fraction.
Technological troubleshooting
Phase separation in emulsions.
Action: select the most suitable subtype, optimize emulsifier/fat-phase ratio and process curve (temperature, shear, order of addition).
Baking volume not improved.
Action: verify subtype (E472e is often more targeted for baking), dosage, flour/gluten quality, and mixing/proofing conditions.
Waxy texture or greasy mouthfeel.
Action: reduce dose, evaluate a grade with a different lipid profile, rebalance fats and other structurants.
Conclusion
E472 (esters of mono- and diglycerides) is a family of emulsifiers useful to improve stability, structure, and texture in many food applications, from baking to desserts and fat emulsions. Results depend mainly on subtype selection (E472a–f), dosage, and integration with process and formulation.
Esters of mono- and diglycerides 
