Sodium, potassium and calcium salts of fatty acids

Sodium, potassium, and calcium salts of fatty acids — collectively E470a — are formed by neutralising common food-grade fatty acids (such as stearic, palmitic, or oleic acid) with sodium, potassium, or calcium hydroxide. They are the food-grade equivalents of common soaps and function as emulsifiers, anti-caking agents, and lubricants in powdered and dry-mix food products. They prevent clumping in instant beverage powders, spice blends, and dried dairy products.

JECFA's ADI is "not specified," evaluated in 1978. These fatty acid salts are metabolised by hydrolysis in the gut back to the parent fatty acids and the corresponding minerals — all normal dietary constituents. There is no toxicological concern at any realistic dietary intake, and the body handles these compounds through standard lipid and mineral metabolism pathways.

E470a salts are approved in the EU, US (GRAS), UK, and globally. They are most commonly found in powdered food products where anti-caking properties are needed. For healthy adults there are no safety concerns. The sodium contribution from sodium fatty acid salts is nutritionally negligible at food additive concentrations. People with specific mineral metabolic conditions should note the relevant mineral being contributed, but at food additive amounts this is not clinically meaningful.