E470 – Salts of fatty acids
StabiliserDescription
Mixture of metallic salts (sodium, potassium, calcium, magnesium, aluminum, zinc) of edible fatty acids derived from vegetable or animal fats
Notes
Fatty acid salts are created by combining edible fatty acids (the same components found naturally in fats and oils from plants and animals) with minerals like calcium, magnesium, potassium, or sodium. The fatty acids are typically derived from common food sources like palm oil, coconut oil, or other vegetable oils, then combined with these minerals through a straightforward chemical reaction. This process creates compounds that have properties of both the fatty acid and the mineral, making them useful for various food applications. These compounds serve as both anticaking agents and emulsifiers in foods. As anticaking agents, they prevent powdered or granulated foods from clumping together by coating particles and absorbing moisture – you'll find them in powdered spices, baking mixes, and powdered soups. As emulsifiers, they help oil and water-based ingredients mix together smoothly, which is useful in products like margarine, baked goods, and processed foods where you need fats to blend evenly with other ingredients. The source of the fatty acids determines whether these salts are suitable for different dietary requirements. If derived from plant oils, they're suitable for vegetarians and vegans, but if sourced from animal fats, they would not be. Food manufacturers are required to indicate the source, though this isn't always clear from the ingredient label alone. These compounds are generally recognized as safe and don't typically present allergen concerns, though people following specific religious dietary laws should check the source of the fatty acids used.