Esters of mono and diglycerides (also see E472a, E472c and E472e) are widely used especially in fats, bakery products & whipped toppings

Used to give emulsions their stability and the required viscosity. The first use of monoacylglycerols on an industrial scale was, more than 50 years ago, for making margarine where they emulsify the water phase in oil and fat phase. They are now currently included in low calorie spreads, peanut butter and ice cream to control their texture, starch based foods such as macaroni, noodles, potato products and in the bakery industry.

Found in Cadburys mousse deserts, Marks & Spencer Strawberry Trifle and Mullerlight mousse.

There is concern in some quarters that E472b and E472c may be carcinogenic.