E-numbers / Thickeners & emulsifiers / E472a
also: Acetem · ACETEM
A fat-based emulsifier made by reacting vegetable or animal fat with acetic acid, used mainly to keep bread soft and stop dough falling apart.
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E472a is produced by reacting mono- and diglycerides of fatty acids (themselves derived from partial hydrolysis of triglycerides, typically vegetable oils or animal fats) with acetic acid.
23
of the 43,325 UK supermarket foods we checked declare E472a in their ingredients
That is under 0.1%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
E472a is produced by reacting mono- and diglycerides of fatty acids (themselves derived from partial hydrolysis of triglycerides, typically vegetable oils or animal fats) with acetic acid. The result is a mixture of acetic acid esters that behave as a food-grade emulsifier. It belongs to a family of glycerol fatty acid esters (E472a through E472f) that share the same backbone but differ in which organic acid is attached.
As an emulsifier, E472a helps oil and water mix together in food systems that would otherwise separate. In bread and dough, it interacts with gluten proteins and starch, strengthening the dough network and creating a finer, more uniform crumb. It also slows starch retrogradation, meaning baked goods stay softer for longer. In fat-containing products such as margarines and shortenings, it stabilises the emulsion and improves spreadability.
Most commonly found in sliced bread, rolls, burger buns, frozen dough, cakes, biscuits, pastries, and margarine. Also appears in processed meat products, ice cream, mayonnaise, and some sauces. On a UK ingredient label it appears as 'emulsifier (E472a)' or 'emulsifier (acetic acid esters of mono- and diglycerides)'.
The EFSA Panel on Food Additives re-evaluated E472a in 2020 and concluded that it is extensively broken down in the gut into its component parts: acetic acid (vinegar), glycerol, and fatty acids, all of which are normal constituents of a typical diet and are metabolised through ordinary metabolic pathways. Because the breakdown products are everyday dietary components, no novel toxicological risk was identified from consuming E472a at levels found in food.
EFSA concluded that E472a is hydrolysed in the gastrointestinal tract into acetic acid, glycerol, and fatty acids, all normal dietary constituents, and set no numerical ADI.
E472a can be produced from either plant-derived or animal-derived fats. Where animal fats (including pork lard or beef tallow) are the starting material, the additive would not be suitable for vegans, vegetarians, or those following halal or kosher diets. Manufacturers are not required under UK law to specify the fat source on the label, so the label alone does not confirm the origin.
Mono- and diglycerides and their esters may be derived from vegetable or animal fats; the source is not required to be declared on UK food labels.
People following vegan, vegetarian, halal, or kosher diets should be aware that the fat source is not declared on the label. If the origin matters to you, contact the manufacturer directly or look for certified vegan or halal labelling on the product. Look for 'E472a' or 'acetic acid esters of mono- and diglycerides' in the ingredients list.
E472a is one of the more straightforwardly understood emulsifiers. Its breakdown products are acetic acid and fats that exist naturally in a wide range of foods, and its digestive handling has been well characterised. The main practical question for many shoppers is not a safety one but an origin one: whether the fat used to make it came from an animal or a plant. That information is not routinely available from the label.
No. E472a is an approved food additive in the UK under the UK FSA approved-additives list and the assimilated EU Regulation 1333/2008. It is permitted in a wide range of food categories.
Not necessarily. E472a is made from mono- and diglycerides of fatty acids, which can come from either plant oils or animal fats including pork or beef. UK labelling law does not require manufacturers to state the fat source, so you cannot tell from the ingredient list alone. Contact the manufacturer or look for certified vegan labelling if the source matters to you.
It is most common in commercially produced bread, rolls, burger buns, cakes, biscuits, frozen dough, margarine, and some ice creams. It may also appear in processed meats, mayonnaise, and ready-made sauces. Look for 'emulsifier (E472a)' in the ingredients.
E472a itself is not a listed allergen under UK food law and does not contain gluten. However, it is often found in products that also contain wheat flour. Check the full ingredients list and allergen information on the specific product.
Last reviewed: 20 June 2026
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