Comparing E472B - Lactic acid esters of mono- and diglycerides of fatty acids vs E478 - Lactylated fatty acid esters of glycerol and propane-1

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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.

E478 - Lactylated fatty acid esters of glycerol and propane-1

Lactylated fatty acid esters of glycerol and propane-1 (E478) are emulsifiers that help fat and water mix and stay mixed. They are used in bakery, creams, and other foods to improve texture, volume, and stability during storage and heating. They are a group of related compounds made from edible fats, [glycerol](/e422-glycerol){.additive}, [lactic acid](/e270-lactic-acid){.additive}, and small amounts of [propylene glycol](/e1520-propylene-glycol){.additive}.