E478 – Lactylated fatty acid esters of glycerol and propylene glycol
StabiliserDescription
An emulsifier and stabilizer produced by the esterification of glycerol, propylene glycol, and fatty acids (typically derived from edible fats and oils) followed by reaction with lactic acid. It functions primarily to stabilize oil-in-water emulsions, enhance aeration properties (especially in whipped products like toppings and desserts), and improve crumb structure in baked goods. It is lipophilic and acts to reduce surface tension between immiscible phases.
Notes
E478 is created by combining natural fats (fatty acids) with two alcohol-based compounds: glycerol (also known as glycerin) and propylene glycol. The process involves treating these fats with lactic acid (the same acid found in sour milk and yogurt) to create what's called a "lactylated" compound. Think of it as chemically modifying natural fats to give them special mixing properties. This additive works as an emulsifier, which means it helps ingredients that normally don't mix well (like oil and water) to blend together smoothly. You'll most commonly find E478 in whipped products like whipped cream, mousse, and some baked goods where a light, airy texture is desired. It helps create stable foams and prevents them from collapsing too quickly. E478 is a synthetic additive made from natural starting materials. It's generally suitable for vegetarians and vegans since it's not derived from animal sources, though some vegans might prefer to avoid it due to its synthetic nature. There are no major allergen concerns, and it's considered safe for consumption by food safety authorities worldwide.