Lactic acid esters of mono- and diglycerides

Lactic acid esters of mono- and diglycerides (E472b), also known as LACTEM, are partial lactic acid esters of glycerides from edible fats. They function as versatile emulsifiers and aerating agents in whipped cream products, bread, cake mixes, and coffee whiteners, where they improve foam stability, crumb softness, and shelf life. They are also effective as anti-staling agents in baked goods.

JECFA's ADI is "not specified," evaluated in 1973. LACTEM is hydrolysed in the gut to lactic acid, glycerol, and fatty acids — all normal dietary and metabolic components. Lactic acid is a natural product of muscle activity and fermentation. No adverse effects have been identified at any realistic dietary exposure from food additive use.

Lactic acid esters of mono- and diglycerides are approved in the EU, US (GRAS), UK, and globally. They are widely used in commercial bakery, dairy desserts, and coffee creamers. For the general population there are no known health concerns. Their metabolic equivalence to natural food components gives them an excellent safety profile, and they are often found in products alongside or instead of synthetic emulsifiers.