DefinitionThis section has been translated automatically.
Acetic acid esters of mono- and diglycerides of fatty acids (MDG) are produced by a chemical reaction of mono- and diglycerides of fatty acids (stearic acids) and acetic acid. They are authorised in the EU as food additives under the number E 472a. Like other glycerol esters ( E 472b,c,d,e,f), the acetic acid esters of mono- and diglycerides act as emulsifiers. They react with starch in bakery products and cause starch to bind water longer. The baked goods remain fresh longer due to this reaction. The acetic acid esters of the MDG, like the other ester compounds of the MDG, are considered harmless and are permitted for all foods. Their use is not limited in quantity.