of mono and diglycerides (also see E472a, E472c
and E472e) are widely used especially in fats,
bakery products & whipped toppings
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.
in Cadburys mousse deserts, Marks & Spencer Strawberry Trifle and
There is concern in some quarters that E472b and E472c
may be carcinogenic.