E470b – Magnesium Salts of Fatty Acids
E470b refers to magnesium salts of food-grade fatty acids, approved as a food additive used for emulsifying, stabilizing, and as an anti-caking or release agent.
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E470b refers to magnesium salts of food-grade fatty acids, approved as a food additive used for emulsifying, stabilizing, and as an anti-caking or release agent.
What is E470b?
E470b is the EU designation for magnesium salts of food-grade fatty acids, most commonly magnesium stearate. It is an approved food additive produced by combining magnesium ions with saturated or unsaturated fatty acids such as stearic acid or palmitic acid. E470b belongs to the broader group of fatty acid salts and is closely related to E470a (sodium salts of fatty acids).
Origin and Production
E470b can be derived from both animal fats (such as beef tallow or lard) and vegetable oils (such as palm oil or coconut fat). For vegan or vegetarian food products, only plant-based sources are used. The exact origin is often not specified on product labels, so consumers following specific diets should contact the manufacturer for clarification.
Use in Food Products
E470b is widely used in the food industry as a release agent, emulsifier, and stabilizer. Typical applications include:
- Baked goods and baking mixes (prevents dough from sticking)
- Chewing gum (as a release agent and texture improver)
- Dietary supplements and tablets (as a filler and lubricant in pharmaceutical manufacturing)
- Instant powders and soup concentrates
- Table salt and seasoning blends (as an anti-caking agent)
Health Assessment
Based on current scientific evidence, E470b is considered safe for consumption when used in approved quantities. The European Food Safety Authority (EFSA) has reviewed this substance and found no health risk under normal conditions of use. No specific ADI (Acceptable Daily Intake) value has been established, as no harmful effects were observed at typical intake levels.
Since E470b provides a source of magnesium, it could theoretically contribute to magnesium intake. However, the quantities used in food applications are so small that any meaningful nutritional contribution is unlikely.
Tolerability and Allergies
Adverse reactions to E470b are very rare and barely documented in the scientific literature. Individuals with a known sensitivity to specific fatty acid sources (e.g., soy-derived compounds) should inquire about the origin of E470b with the manufacturer. For most people, this additive is well tolerated.
Labeling and Regulation
In the European Union, E470b is approved under Regulation (EC) No 1333/2008 on food additives. It must be listed in the ingredient declaration of food products either by its name magnesium salts of fatty acids or by the E-number code E470b. In certain food categories, the principle of quantum satis applies, meaning the substance may be used in the minimum amount technologically necessary.
References
- European Food Safety Authority (EFSA): Re-evaluation of fatty acids, their salts and esters as food additives. EFSA Journal, 2016.
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
- Joint FAO/WHO Expert Committee on Food Additives (JECFA): Monographs on food additives – Magnesium stearate. WHO Technical Report Series, Geneva.
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