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Detailed information

What it is & how it is made

Covers the sodium, potassium and calcium salts of fatty acids (E 470a) and the magnesium salts of fatty acids (E 470b). According to EFSA's 2018 opinion the fatty acids used are obtained from edible fats and oils or from distilled food fatty acids; stearic and palmitic acid make up more than 90 percent of the composition.

Where it is used

Used as emulsifiers and anticaking agents. EFSA reports that these additives are permitted at quantum satis in 67 food categories on the EU list, and that bread and bread rolls, confectionery, dairy products, oils and spreadable fats, bakery wares and food supplements are among the main uses.

Health note

In its 2018 re-evaluation (EFSA Journal 2018;16(3):5180) EFSA concluded that there was no need for a numerical acceptable daily intake (ADI) for E 470a and E 470b and identified no safety concern at the reported uses and use levels. It was stated that these salts dissociate in the gastrointestinal tract into fatty acids and their corresponding cations, and that the fatty acids are readily absorbed and metabolised through the body's normal fatty acid pathways.

Halal assessment

The decisive point is the origin of the fatty acids. EFSA's 2018 opinion lists among the possible raw material sources not only vegetable oils such as palm oil but also animal sources including lard and pigskin fat as well as beef suet and tallow. For this reason, unless the source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.