E471
Mono- and diglycerides of fatty acids (glyceryl monostearate, glyceryl distearate)

 A normal part of digestion, prepared commercially from glycerin (see E422) and fatty acids. These are normally obtained from hydrogenated soya bean oil so may be GM.

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.

Reportedly the most commonly used emulsifier in the food 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 and sponge puddings.

Vegetarians beware - although unlikely, could conceivably be of animal origin.

E472a
Acetic acid esters of mono- and diglycerides of fatty acids

 Prepared from mixing esters of glycerol (see E422) with edible fats and acetic acid (see E260).

Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules.

Because it is capable of forming a very thin, flexible and stretchable film it is also used as coating for meat products, nuts and fruits where it improves appearance and extends shelf life.

Can also be found in bread, dessert toppings and cheesecake and mousse mixes

Vegetarians beware - can be of animal origin.

E472b
Lactic acid esters of mono- and diglycerides of fatty acids

 Vegetarians beware - can be of animal origin.

E472c
Citric acid esters of mono- and diglycerides of fatty acids

 Vegetarians beware - can be of animal origin.

E472d
Tartaric acid esters of mono- and diglycerides of fatty acids

 Vegetarians beware - can be of animal origin.

E472e
Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

 Prepared from esters of glycerol (see E422) with tartaric acid (E334).

Its main use is as a dough conditioner in yeast-raised bakery products although it also finds use in hot chocolate mix, gravy granules and frozen pizza..

Vegetarians bewar

E472f
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

 Vegetarians beware - can be of animal origin.

E473
Sucrose esters of fatty acids

 Vegetarians beware - can be of animal origin.

E474
Sucroglycerides

 Vegetarians beware - can be of animal origin.

E475
Polyglycerol esters of fatty acids

 Vegetarians beware - can be of animal origin.

E476
Polyglycerol polyricinoleate

  Also known as 'polyglycerol esters of polycondensed fatty acids of castor oil' as it is produced from castor oil and glycerol esters (see E422).

Can be found in low fat spreads and dressings and cocoa-based, chocolate confectionery.

It is used to help reduce the viscosity of molten chocolate, so improving the fluidity and enabling thinner coatings. Also helps chocolate set where water is present e.g. chocolate ice creams. Often used in conjunction with Lecithin (E322).

Vegetarians should note that although industrial manufacturing based on propylene or sugar accounts for a large percentage of glycerol production it can be obtained as a by-product in making soap from animal and vegetable fats and oils.

E477
Propane-1, 2-diol esters of fatty acids, propylene glycol esters of fatty acids

 Vegetarians beware - can be of animal origin.

E478
Lactylated fatty acid esters of glycerol and propane-1

 Vegetarians beware - can be of animal origin.

E479b
Thermally oxidized soya bean oil interacted with mono- and diglycerides of fatty acids

Vegetarians beware - can be of animal origin.