Lactic and Fatty Acid Esters of Glycerol and Propylene Glycol
The short version
A mixed propylene-glycol / glycerol lactated ester — a whipping aid in cake batters and instant desserts.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying lactic acid and fatty acids with a mixture of glycerol and propylene glycol. The mixed-polyol structure provides intermediate solubility and a fine, stable foam in whipped systems.
How it's used
Used as a whipping aid in cake batters, instant whipped toppings, and imitation cream — stabilizes the air bubbles. Less common than the other lactated MDG (E472b) but used where the propylene-glycol fraction is wanted for solubility.
Safety profile
ADI of 25 mg/kg body weight. Hydrolyzed in digestion to fatty acids, glycerol, propylene glycol, and lactic acid — all normal dietary components.
Physical & chemical properties
Off-white waxy solid or paste. Disperses in warm water and oils.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.