E472c – Citric Acid Ester Emulsifier
E472c is an approved food emulsifier made from citric acid esters of mono- and diglycerides of fatty acids. It improves texture and shelf life in baked goods, margarines, and other food products.
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E472c is an approved food emulsifier made from citric acid esters of mono- and diglycerides of fatty acids. It improves texture and shelf life in baked goods, margarines, and other food products.
What is E472c?
E472c stands for Citric Acid Esters of Mono- and Diglycerides of Fatty Acids, commonly known as CITREM. It is a synthetically produced food emulsifier derived from natural raw materials – vegetable or animal fats and citric acid. Within the European Union, it is approved as a food additive under the E472 group and may be used in a wide range of food products.
Production and Chemical Properties
E472c is produced by esterifying mono- and diglycerides with citric acid. Mono- and diglycerides are themselves obtained through partial hydrolysis of triglycerides (fats). The resulting molecule has both fat-soluble and water-soluble components, making it an effective emulsifier. Emulsifiers stabilise mixtures of water and oil that would otherwise separate.
Uses in Food
E472c is used in a variety of processed foods. Typical applications include:
- Baked goods (e.g. bread, rolls, cakes): improvement of dough structure, volume, and freshness
- Margarines and fat-based products: stabilisation of water-in-oil emulsions
- Whipped cream alternatives and desserts: enhancement of whipping properties and creaminess
- Ready meals and sauces: prevention of phase separation
- Chewing gum: improvement of texture
In the EU, the use of E472c is governed by Regulation (EC) No 1333/2008 on food additives. For many applications, the principle of quantum satis (as much as technologically necessary) applies, though maximum levels are specified for certain food categories.
Mechanism of Action
As an emulsifier, E472c acts at the interface between the water and fat phases. The hydrophilic (water-attracting) citric acid component aligns with the water phase, while the hydrophobic (fat-attracting) fatty acid chains orient themselves into the fat phase. This creates stable emulsions that prevent separation and phase segregation. In addition, E472c interacts with starch and gluten molecules in baked goods, improving dough stability and crumb structure.
Safety and Tolerability
E472c is considered safe for human consumption according to current scientific evidence. The European Food Safety Authority (EFSA) has evaluated the substance and found no health concerns at typical intake levels. In the body, E472c is broken down by digestive enzymes into its components – glycerol, fatty acids, and citric acid – all of which are natural metabolic substances.
People who need to pay attention to specific fat sources (e.g. animal fats) for religious reasons (Halal, Kosher) or when following a vegan diet should be aware that E472c can be produced from both vegetable and animal fats. Labelling of the fat source is not legally required, so it may be worth contacting the manufacturer if in doubt.
Labelling
Food products containing E472c must list this additive in the ingredient declaration either by its E-number (E472c) or by its full name, Citric Acid Esters of Mono- and Diglycerides of Fatty Acids. There is currently no allergen labelling requirement for E472c, as it is not among the 14 allergens subject to mandatory labelling in the EU.
References
- European Food Safety Authority (EFSA): Re-evaluation of mono- and diglycerides of fatty acids (E 471) and related emulsifiers as food additives. EFSA Journal, 2017.
- Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
- Baines, D. & Seal, R. (eds.): Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing, 2012.
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