An emulsifier made by combining acetic acid with mono- and diglycerides derived from vegetable or animal fats. It helps bread and baked goods hold their structure, improves dough handling, and extends softness. Found mainly in bread, processed cereals, and some baby foods. Generally considered safe by EFSA and FDA. It has a limited approval scope in the EU — permitted only in specific categories like plain bread and cereal-based products. Not a cause for concern at typical dietary levels.
This additive is authorised to be used in the following 3 food categories:
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