Comparing E472C - Citric acid esters of mono- and diglycerides of fatty acids vs E470AI - Sodium salts of fatty acids

Explain why sodium salts of fatty acids, although they are salts, are not very soluble in water?

Their long hydrophobic hydrocarbon tails outweigh the small ionic (carboxylate) head, so they prefer to aggregate into micelles or lamellar phases rather than disperse as individual ions; solubility decreases with chain length and is generally lower for sodium than potassium salts.

What are sodium or potassium salts of fatty acids?

They are soaps—anionic surfactants (RCOO− Na+ or RCOO− K+) formed by neutralizing fatty acids with sodium or potassium hydroxide, used in foods as emulsifiers and stabilizers.

What are sodium salts of long chain fatty acids called?

They are commonly called soaps, for example sodium stearate or sodium palmitate.

What do the sodium salts of fatty acids taste like?

They have a characteristic soapy, slightly bitter/alkaline taste; at typical food-use levels they contribute little flavor but can cause a soapy off-note if overused.

What is special about sodium salts of fatty acids?

They are amphiphilic surfactants that lower surface tension and self-assemble (e.g., into micelles), enabling them to emulsify and stabilize fat–water mixtures. They can also form insoluble “soaps” with calcium or magnesium ions.