Is Lactic Acid Esters of Mono- and Diglycerides (E472b) Vegan?

Also known as: LACTEM, Lactylated mono- and diglycerides, Glycerol lactate esters

Depends on Source

Lactic acid esters of mono- and diglycerides depend on the fat used to make them. The fatty acids and glycerol can come from vegetable oil or from rendered animal fat, and the label does not distinguish. The lactic acid half comes from bacterial fermentation and raises no question.

Last checked 29 Jul 2026 How we decide

Ingredient Data

Vegan Status

Depends on Source

E-Number

E472b

Also Known As

LACTEM; Lactylated mono- and diglycerides; Glycerol lactate esters

Source

Built from three parts. Glycerol is esterified with fatty acids to make mono- and diglycerides, and those are then esterified with lactic acid. The lactic acid comes from bacterial fermentation of sugar and the glycerol may be plant-derived or animal-derived, and the fatty acids can come from vegetable oil or from rendered animal fat.

Commonly Found In

Whipped toppings and aerosol cream, cake and sponge mixes, dessert mousses, non-dairy creamers, margarine and spreads, ice cream, and bakery emulsifier blends.

Vegan Alternative

Sunflower or soy lecithin covers many of the same jobs, and brands carrying vegan certification have had their emulsifier sources verified.

Additional Notes

Despite the name, the lactic acid half has nothing to do with milk in modern production; bacteria ferment plant sugars to make it. What is open is the fatty acid and glycerol supply, the same question that covers the whole E470 to E483 range. Manufacturers overwhelmingly use vegetable oils in Europe, and no label confirms it.

In depth

The Name Points at the Wrong Half

Lactic acid takes its name from milk, where Carl Wilhelm Scheele first isolated it in soured whey in 1780. That naming misleads twice over. Commercial lactic acid is produced by fermenting glucose or sucrose with Lactobacillus bacteria, using plant sugars from corn, beet, or cane. Chemical synthesis from petrochemical feedstock supplies a smaller share. Neither route needs dairy. The acid used in food additives is not a milk product.

The part that does warrant checking sits on the other side of the molecule. Mono- and diglycerides are made by joining glycerol to fatty acids, and both of those can come from vegetable oil or from rendered animal fat. That is the question the label leaves open. The same question runs through E471, the E472 series, E481, and E482.

What Decides the Source in Practice

European emulsifier manufacture runs largely on vegetable oils, mostly palm, along with soy, rapeseed, and sunflower. Palm oil dominates for two reasons. Its fatty acid profile suits emulsifier production, and it is cheap. Tallow-derived material persists in the oleochemical trade and appears in some regions and some product categories. Nothing in the EU specification for E472b restricts the origin, so an audit trail is the only way to know.

Three signals help. A recognized vegan certification mark means the emulsifier has been traced. A UK vegetarian mark means slaughter-derived material has been screened out. In Germany and some other markets, manufacturers voluntarily declare "emulsifier (vegetable origin)" on the pack, which resolves it directly. Where none of those appear, the source is unresolved without contacting the manufacturer.

Why Bakers and Dessert Makers Use It

LACTEM is an aerating emulsifier. Whipping cream or a plant-based topping traps air, and the emulsifier stabilizes the interface between air, fat, and water so the foam holds instead of collapsing. Aerosol creams, mousses, and dessert toppings depend on that. Cake mixes use it to hold more sugar and liquid in the batter without the structure failing, which produces a moister crumb and a longer shelf life. Margarine uses it for crystal control. One label pattern is worth learning. Where a product lists both E471 and E472b, both carry the same open sourcing question, so a single check with the manufacturer covers them together.

Frequently asked questions

Is E472b vegan?

It depends on the fat used. The glycerol and fatty acids can come from vegetable oil or from rendered animal fat, and the label does not say which. European production is largely palm and soy based, and vegan certification is the reliable confirmation.

Does E472b contain dairy?

No. Lactic acid is named after milk but is produced commercially by fermenting plant sugars with bacteria. The additive contains no milk protein or lactose, so it is safe for a dairy allergy.

Which emulsifiers carry the same question?

The whole fatty acid ester range: E470a and E470b, E471 mono- and diglycerides, the full E472 series including E472a to E472f, E481, E482, E483, plus E570 fatty acids and E572 magnesium stearate.

How do I check a specific product?

Look for a vegan certification mark, a vegetarian mark, or a voluntary declaration such as "emulsifier of vegetable origin." Failing those, contact the manufacturer, who can usually confirm the emulsifier source quickly.

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