E478 ESTERS OF LACTYLATED FATTY ACIDS
The esters of the lactylated fatty acids are a combination of lactic acid, glycerol, propanodiol and natural fats. The fats are especially of vegetable origin, but also the fats of animal origin could be used in the preparation.
These food additives are mainly used for their emulsifying and stabilizing functions and as regulators of the crystallization of fats.
They can be contained in various foods, such as in bakery products.
In predisposed subjects and / or in particularly sensitive people, high concentrations of propylene glycol can cause eczema.
This generally does not happen with the intake of this additive through food
ADI dose: 25 mg per kg of body weight.
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