My diet:

E472a Acetylated monoglycerides

E472aEmulsifiersOrigin: Plant or animal
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Every diet

VeganDepends

Vegan when the fat is plant-based. Check the label, because tallow-based versions exist.

Gluten-freeYes
HalalDepends

Depends on the fat source; certified halal versions are available.

KosherDepends

Depends on the fat source; look for a kosher certification.

KetoYes
Low-FODMAPYes
The short answer
Acetylated monoglycerides (E472a) are fat-based emulsifiers that help bread hold air and keep whipped toppings stable. They are common in bakery and generally considered safe; check the source fat if you avoid animal ingredients.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE472a
Comes fromPlant or animal
What it doesEmulsifiers
Glycemic index—
Daily limitNot set
Also calledE472a, Acetic acid esters of mono- and diglycerides

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionApproved
🇨🇦 Health CanadaApproved
CaliforniaNo extra rules

Approved in the US, EU and Canada as an emulsifier in baked goods, whipped toppings and similar foods. It helps dough hold gas and keeps fats from separating.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Food makers start with mono- and diglycerides, which are fats with one or two fatty acid chains attached to glycerol. Adding acetic acid makes them more stable when heated and more useful in dough and creams.

Where it comes from: Made by reacting mono- and diglycerides with acetic acid. The fat behind them can come from palm, soy, sunflower or animal tallow, so the source depends on the product.

Why it’s in food

  • Keeps whipped toppings from weeping
  • Helps dough hold gas for a softer crumb
  • Stops fats separating in cake batter
  • Improves the mouthfeel of spreads

Often found in

Whipped toppingsSliced breadCake mixesCookie doughIce cream

Also listed as: E472a, Acetic acid esters of mono- and diglycerides, Acetylated mono- and diglycerides

Health & gut impact

Fat intakeConcern

Emulsifiers are used in small amounts, and the fat they carry is digested like any other dietary fat. They add little beyond the calories of the food itself.

EFSA review of food emulsifiers

What can I use instead?

Mono- and diglycerides (E471)

Ratio: About 1:1 by weight

Best for: Basic bread and cake mixes

Lecithin (E322)

Ratio: Varies by recipe

Best for: Plant-based whipped toppings

Related

More emulsifiers:

Ammonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safeBrominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoidCalcium stearoyl lactylate E482Calcium stearoyl lactylate (E482) is a dough strengthener that helps bread rise and stay soft. Its fat source varies, so vegans and people following halal or kosher rules should check the label.Use in moderationCitric acid esters of mono- and diglycerides E472cCitric acid esters of mono- and diglycerides (E472c, or CITREM) are fat-based emulsifiers with a citric acid part. They help meat products and bakery items hold water and stay soft, and they are generally considered safe.Use in moderation

Common questions

Is E472a safe?

Yes. It is approved in the US, EU and Canada for normal food use. For most people, the main question is where the fat comes from.

Is E472a vegan?

It can be. Plant-based versions exist, but the fat can also come from animal tallow, so check the label or ask the brand.

Is Acetylated monoglycerides safe?

Use in moderation (66/100). Approved in the US, EU and Canada as an emulsifier in baked goods, whipped toppings and similar foods. It helps dough hold gas and keeps fats from separating.

Is Acetylated monoglycerides vegan?

Depends. Vegan when the fat is plant-based. Check the label, because tallow-based versions exist.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E472a
  • EFSA review of food emulsifiers

INS 472a