Comparing E472B - Lactic acid esters of mono- and diglycerides of fatty acids vs E472G - Succinylated monoglycerides

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Overview

E472B - Lactic acid esters of mono- and diglycerides of fatty acids

Lactic acid esters of mono- and diglycerides of fatty acids (E472b) are food emulsifiers that help oil and water mix, keep textures smooth, and improve the feel of baked goods. You’ll often see them in breads, cakes, whipped toppings, and dairy-style products where stable, fine texture matters.

E472G - Succinylated monoglycerides

Succinylated monoglycerides (E472g) are emulsifiers made by attaching parts of succinic acid to monoglycerides from edible fats and oils. They help oil and water mix, steady foams, and keep textures consistent in foods like baked goods and whipped toppings. They are approved for specific uses in the United States and have official specifications in the European Union.