E-numbers / Thickeners & emulsifiers / E488
also: polyoxyethylene (20) mono- and diglycerides of fatty acids · EOM
An emulsifier made by treating fats with ethylene oxide. Not authorised for use in food in the UK or EU.
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Not permitted in UK or EU food.
Why it’s worth knowing. Not permitted in UK or EU food. If found on a UK label, the product is non-compliant. In countries where it is used, the manufacturing process involves ethylene oxide, a substance classified as a Group 1 human carcinogen by IARC, raising questions about residue levels in the finished additive.
Ethoxylated mono- and diglycerides are produced by reacting mono- and diglycerides of fatty acids (themselves derived from glycerol and edible fats such as soybean, palm or tallow) with ethylene oxide under pressure. The result is a polyoxyethylene-modified fat emulsifier, also known as polyoxyethylene (20) mono- and diglycerides or polyglycerate 60. The ethylene oxide chains increase the molecule's water-solubility compared with unmodified mono- and diglycerides.
The molecule has both fat-loving and water-loving ends, allowing it to sit at the boundary between oil and water in a food system and stabilise the two phases as an emulsion. In baked goods it strengthens gluten networks and interacts with starch to soften crumb and extend shelf life. It also improves aeration in cake batters and shortens mixing time in commercial dough production.
In countries that permit it (primarily the United States), it appears in commercially produced cakes, bread, sweet baked goods, icings, and shortenings. It is not authorised for use in the UK or EU, so it should not appear on UK food labels. Where permitted, it is listed as 'ethoxylated mono- and diglycerides' or 'polyoxyethylene (20) mono- and diglycerides'.
Ethylene oxide is the chemical used to ethoxylate the base fat molecule. IARC classifies ethylene oxide as a Group 1 human carcinogen (sufficient evidence of cancer in humans), primarily from occupational inhalation exposure. The classification was first established in IARC Monographs Vol. 60 (1994) and confirmed in the full re-evaluation in Vol. 97 (2008). The question for food use is whether residual ethylene oxide or its reaction products remain in the finished food additive. Regulators in the EU and UK have not authorised E488, in part because the safety data package around residues has not been assessed through their formal approval process.
Ethylene oxide is classified as a Group 1 human carcinogen by IARC, based on sufficient evidence of carcinogenicity in humans, primarily from occupational inhalation exposure. The Group 1 classification was established in Vol. 60 (1994) and confirmed in the re-evaluation in Vol. 97 (2008).
E488 does not appear in the EU's list of authorised food additives under Regulation 1333/2008 (Annex II), meaning it has no permitted use in food across the EU or in the UK under retained food law.
The US FDA permits ethoxylated mono- and diglycerides under 21 CFR 172.834 as an emulsifier in specific food categories such as shortenings and bread, with limits on oxyethylene content (60.5 to 65 per cent). The US approval predates modern EU/UK food additive safety evaluation frameworks, and the FDA has not conducted a full re-evaluation under current standards. This creates a situation where the additive is in use in US-manufactured products but not authorised for European markets.
The US FDA permits ethoxylated mono- and diglycerides as a food additive under 21 CFR 172.834, specifying oxyethylene content of 60.5 to 65.0 per cent and a saponification number of 65 to 75.
The European Food Safety Authority (EFSA) has systematically re-evaluated legacy food additives under the 2008 framework. E488 was never granted EU authorisation and therefore was not included in EFSA's re-evaluation programme. There is no EFSA scientific opinion on this substance as a food additive, meaning the EU risk assessment process has never concluded on its safety for food use.
EFSA's re-evaluation programme covers additives that were already authorised under earlier EU law. E488, having never been authorised, has no EFSA opinion and no ADI established by European regulators.
Anyone in the UK or EU encountering this ingredient on a food label should be aware the product may be imported from a jurisdiction with different rules, or may be non-compliant with UK food law. People seeking to avoid ethylene-oxide-processed ingredients should check labels for 'ethoxylated mono- and diglycerides' or 'polyoxyethylene mono- and diglycerides', primarily on imported goods.
E488 sits in an unusual position: it is a functioning industrial emulsifier with decades of use in US commercial baking, but it has never been through the formal EU or UK safety evaluation process. The core unresolved question is whether residual ethylene oxide or its by-products remain in the finished additive at biologically relevant levels. Because the EU positive-list system requires proof of safety before authorisation, the absence of E488 from that list reflects an unanswered question, not a cleared one. The IARC Group 1 classification for ethylene oxide applies to the manufacturing input, not the finished food ingredient, but the pathway from that classification to residue risk in food has not been formally assessed by European regulators.
Not exactly banned in the traditional sense, but not permitted. The UK operates a positive list: only additives that appear on the approved list may be used in food. E488 does not appear on the UK FSA approved additives list or in the EU's Annex II list that the UK retained after leaving the EU. This means using it as a food additive in the UK is unlawful, even though no specific prohibition order was issued against it.
The US and EU use different regulatory models. The US FDA approved E488 under older legislation and has not revisited it under a modern full safety assessment. The EU and UK require that an additive be explicitly authorised on a positive list before it can be used. E488 was never submitted for that evaluation, so it has no standing to be used in EU or UK food regardless of its US status.
In the US, it has been used in commercially produced bread, cakes, shortenings and sweet baked goods. It should not be present in food manufactured for the UK or EU market. It could appear on labels of imported products from the US or other countries where it is permitted.
Not necessarily. The base mono- and diglycerides used to make E488 can be derived from animal fats (such as tallow) or plant-based oils (such as soybean or palm oil). Without the manufacturer specifying the source, vegan status cannot be assumed.
Last reviewed: 20 June 2026
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