E478 – Lactylated fatty acid esters of glycerol and propylene glycol

Description

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.