E-numbers / Thickeners & emulsifiers / E472c
also: Citrem · CITREM
An emulsifier made by combining fats with citric acid, used to blend oil and water in bread, pastries, margarine, and plant-based products.
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Brown Rice (68%), Maize, Sugar, Caramelised Sugar Syrup, Flavourings, Salt, Colours (Ammonia Caramel, Carotenes), Emulsifiers (Citric Acid Esters of Mono- and Diglycerides of Fatty Acids, Lecithins)
E472c is produced by reacting mono- and diglycerides of fatty acids (themselves derived from edible fats and oils) with citric acid.
69
of the 43,325 UK supermarket foods we checked declare E472c in their ingredients
That is 0.2%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
E472c is produced by reacting mono- and diglycerides of fatty acids (themselves derived from edible fats and oils) with citric acid. The result is a family of partial glycerol esters that carry both a fat-soluble end and a water-soluble end. The fatty acid portion typically comes from vegetable oils such as sunflower, rapeseed, or palm, though animal-derived fats may also be used. Citric acid, the same acid found naturally in citrus fruit, provides the hydrophilic tail.
E472c acts as a surfactant and emulsifier. Its fat-soluble fatty acid chain anchors in oil droplets while the citric acid end associates with water, forming a molecular bridge that stops oil and water from separating. In bread and baked goods it interacts with gluten proteins to strengthen dough structure, improving gas retention during fermentation and giving a finer, more even crumb. It also delays staling by forming complexes with starch. In margarines and spreads it stabilises water-in-oil emulsions.
Most commonly found in bread, rolls, and other fermented bakery products where it is used as a dough conditioner; in fine pastry, cakes, and biscuits; in low-fat and reduced-fat spreads and margarines; in emulsified sauces and dressings; in plant-based meat alternatives; and in some infant formula and dietary foods for medical purposes. On a UK label it appears as 'E472c', 'citric acid esters of mono- and diglycerides of fatty acids', or sometimes within a compound ingredient list as an emulsifier.
In 2020, the EFSA Panel on Food Additives and Flavourings completed a re-evaluation of the entire E472 family (a through f). For E472c specifically, the panel concluded that no numerical Acceptable Daily Intake (ADI) was necessary. This reflects a conclusion that the substance does not present a safety hazard at levels encountered through normal food use. No adverse effects relevant to humans were identified from the available toxicological data.
EFSA's re-evaluation of E472a-f found no adverse effects relevant to humans and concluded that no numerical ADI was required for E472c.
Following a request to specifically assess E472c's safety in infant formula for babies under 16 weeks of age, a population considered particularly vulnerable, EFSA conducted a targeted follow-up review published in 2025. The panel found no safety concern from its use at reported use levels and at maximum permitted levels in both standard infant formula and formulas for special medical purposes for this age group. The review also considered updated technical specifications.
EFSA found no safety concern from E472c in infant formula and special medical purpose formula for infants below 16 weeks of age at current permitted levels.
In the digestive tract, E472c is hydrolysed by intestinal lipases into its constituent parts: free fatty acids, glycerol, monoglycerides, and citric acid. All of these are either ordinary dietary nutrients or substances the body already handles through normal metabolic pathways. The citric acid enters the Krebs cycle; the fatty acids are metabolised as any other dietary fat. This metabolic fate is a key reason the EFSA panel did not identify a need for a numerical intake limit.
E472c is hydrolysed in the gut to mono- and diglycerides, fatty acids, glycerol, and citric acid, all of which are normal dietary or metabolic constituents handled by established pathways.
Whether E472c is vegan or vegetarian depends entirely on the source of the fats used in its production. Manufacturers may use vegetable oils (making it suitable for vegans) or animal-derived fats such as lard or tallow (making it unsuitable). Kosher and halal suitability similarly depends on fat sourcing. The E number itself gives no indication; contact with the manufacturer or look for a vegan/kosher/halal certification on-pack is the only reliable route.
People following a vegan or vegetarian diet, or requiring kosher or halal food, should check with the manufacturer, as E472c may be derived from animal fats. The E number alone does not indicate the fat source. No avoidance is indicated on health grounds for the general population based on current evidence.
E472c has been assessed multiple times by EFSA and no safety signals have emerged from the available toxicological data. The 2020 re-evaluation, the most comprehensive review of this additive, did not identify any adverse effects in humans and concluded no numerical intake limit was needed. A 2025 targeted review specifically addressing the vulnerability of very young infants found the same outcome. The science on this additive is relatively settled and consistent across successive reviews. The one open question for individuals is fat source, which determines suitability for vegan, vegetarian, kosher, and halal diets.
No. E472c is approved for use in the UK under the retained and assimilated EU food additive legislation. It appears on the UK FSA's authorised additives register. No ban or suspension has been applied.
EFSA completed a full re-evaluation in 2020 covering E472a through f. For E472c, the panel found no adverse effects relevant to humans and set no numerical ADI, meaning it did not identify a dose of concern from dietary exposure. A 2025 follow-up specifically for infants under 16 weeks also found no safety concern at permitted levels.
It is most common in bread and fermented bakery products, where it acts as a dough conditioner. It also appears in cakes, biscuits, pastry, margarines and fat spreads, emulsified sauces, plant-based products, and some infant formula. On the label look for 'E472c' or 'citric acid esters of mono- and diglycerides of fatty acids'.
Not necessarily. E472c can be made from either vegetable oils (vegan) or animal fats such as lard or tallow (not vegan). The E number alone does not tell you the source. Check for a certified vegan logo on the product or contact the manufacturer.
Last reviewed: 20 June 2026
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