A synthetic emulsifier made by combining glycerol and fatty acids. It helps mix fats and water in foods that would otherwise separate — found in baked goods, chocolate coatings, margarines, chewing gum, and desserts. It improves texture and shelf life. EFSA reviewed it in 2017 and confirmed it is safe at current use levels. The body breaks it down similarly to natural fats and glycerol. Not a major health concern for most people, though it is highly processed and offers no nutritional value.
This additive is authorised to be used in the following 14 food categories:
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