Manufactured from glycerin (see E422) and fatty acids, these are normally obtained from hydrogenated soya bean oil and as such may be genetically modified.

Used where the foaming power of egg protein needs to be retained in the presence of fat and in baked goods as an 'anti-staling' agent where it prevents the loss of water from starches.

Allegedly the most commonly used emulsifier in the food processing industry, it can be found in, amongst other foods, Black Forest gateau mix, cakes, hot-chocolate mix, aerosol creams, shaped crisps, quick custard mix, packet dessert topping, dehydrated potato, sponge puddings, sterilised, pasteurised and UHT cream, low-calorie cream and pasteurised low-fat cream, margarine and low fat spreads, and ice cream.