Wednesday, February 9, 2011


Name: E471 Category: Emulsifier Status: Depends Description: Manufactured from glycerin (see E422) and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified but the source maybe of animal origin aswell hence one must read the packaging to confirm suitable for vegetarians. Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an 'anti-staling' agent where it prevents the loss of water from starches. Allegedly the most commonly used emulsifier in the food processing industry, it can be found in, amongst other foods, Black Forest gateau mix, cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, packet dessert topping, dehydrated potato, sponge puddings, sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream, margarine and low fat spreads, and ice cream.

Name: E472e Category: Emulsifier Status: Depends Description: Consists of mixed glycerol esters of mono and diacetyltartaric acid and fatty acids of food fats prepared from esters of glycerol (see E422) with tartaric acid (see E334). It is made by the interaction of diacetyltartaric anhydride and mono and diglycerides. Its main use is as a dough conditioner in yeast raised bakery products such as bread although it also finds use in hot chocolate mix, gravy granules and frozen pizza.

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