Prepared from mixing esters of glycerol (see E422) with edible fats and acetic acid (see E260).

Improves aeration properties of high fat recipes and produces a stable foam in whipped products by collecting together the fat globules.

Because it is capable of forming a very thin, flexible and stretchable film it is also used as coating for meat products, nuts and fruits where it improves appearance and extends shelf life. Can also be found in bread, dessert toppings and cheesecake and mousse mixes