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Lactic acid esters of mono- and diglycerides first emerged in the mid-twentieth century, just as food science leaped beyond basic preservation and nutrition. Glycerides had been finding their way into bakeries and dairies since the 1930s, thanks to the dough-softening and shelf-life boosting qualities of mono- and diglycerides. Innovators began to pair these with lactic acid esters, seeking better performance in processed foods and bakery items. Decades of experimentation and industrial growth placed these emulsifiers in almost every commercial bread, cake, or whipped topping. As food production scaled up, the demand for consistent texture and longer freshness ensured that lactic acid esters became a standard. I remember my first job in a bakery, watching dough conditioners get poured into mixers, understanding later how these “magic powders” traced back to chemical research rooted in post-war Europe and North America.
Lactic acid esters come as off-white powders or beads, nearly tasteless and odorless, which makes blending them effortless but also keeps them largely invisible to consumers. As blends of mono- and diglycerides reacted with lactic acid, manufacturers tuned them for properties that maintain moisture, stabilize fats, and stop staling. Their hydrophilic-lipophilic balance falls into a versatile range, supporting both water-in-oil and oil-in-water food systems. Products go under names like E472b in Europe, or “LACTEM” among manufacturers. These aren’t boutique chemicals; companies move them by tons. Beyond food, they find work in cosmetics and pharmaceuticals, exploited for both stability and mildness on skin.
From my years in food manufacturing, I learned that the physical properties drive practical choices. Lactic acid esters melt just above room temperature. They dissolve in fats but disappear in water, though their small lactic acid component sometimes nudges water dispersibility. Chemically, they boast a mixture: monoesters and diesters in varying ratios, depending on batch parameters and intended application. This slightly waxy, bland powder doesn’t sound impressive, but its ability to modify crystal structure and delay retrogradation of starch rivals any flashy additive. Food technologists often talk about “plasticity” and “spreadability,” and that’s where these esters rule.
Regulators, especially the FDA in the U.S. and EFSA in Europe, have defined clear standard limits on the mono-, di-, and triacylglycerol contents, acid value, saponification value, and ash content. Brands usually label these compounds as “lactic acid esters of mono- and diglycerides,” their E-number (E472b), or simply as emulsifiers for markets less bothered by specifics. Many ingredient lists tuck them under “emulsifiers,” although stricter jurisdictions demand transparent, specific naming. This detailed labeling protects allergy sufferers and meticulous consumers, reflecting growing attention to clean labels. A lot of older bakers used to scoff at these rules, but I’ve seen firsthand how accurate labeling reassures parents, especially with more families tracking food sensitivities.
Industrial preparation pairs mono- and diglycerides—generated via glycerolysis of edible fats or oils—with food-grade lactic acid or its lactyl chloride. Producers blend and heat these materials, sometimes reaching temperatures over 150°C, as lactic acid forms esters with the hydroxyl groups of the glycerides. Catalysts sometimes nudge the process along, and vacuum distillation strips off water, driving the reaction forward. Finished products undergo filtration and standardization, with manufacturers adjusting ratios for bread softness, whipping cream stability, or even as whipping agents in non-dairy toppings. Factory gear must stay impeccably clean, since leftover water or soap fragments can trash a whole load’s sensory characteristics.
Lactic acid esters interact within doughs and batters at the molecular level, forming complexes with amylose and proteins. These changes slow starch retrogradation, keeping bread from hardening too quickly. Processors often tweak the basic molecule by blending in other fatty acid mono- and diglycerides, modifying melting points and solubility. Heat and enzyme treatments can create differences between batches, even when basic recipes look the same. My work with food scientists showed me just how sensitive baking outcomes can be to these tiny chemical tweaks—sometimes resulting in heavenly crumb, sometimes a gummy mess.
Across continents and product segments, industry refers to these compounds with multiple names. Some call them LACTEM, others use the E-number system. Ingredient suppliers often list “lactic acid esters of mono- and diglycerides,” “E472b,” or more trade-specific brands. Cosmetic manufacturers might tout their gentle emulsifying properties, using code names reflecting purity or blend; food technologists speak of “lactylated glycerides.” Keeping up with all these terms matters, since formulation errors cost companies money, and I have seen labeling mix-ups lead to costly product recalls.
Safety gets careful attention. Regulatory bodies declare these compounds “generally recognized as safe” in food applications, yet stipulate maximum allowable levels. Food factories keep tight records to document lot numbers, purity grades, and test results for contaminant metals or residual reactants. Workers suit up for drum-handling and blending jobs, staying protected from fine particulates. I have seen plant auditors hover over batch records, making sure operators document everything from kettle cleaning to final sampling. Adherence to the Codex Alimentarius and other food codes keeps lactic acid ester production above board, keeping consumer trust alive.
Bread, cake, margarine, and frozen desserts rely on lactic acid esters. They condition dough, trap gas bubbles, and let fat spread more evenly in bakery batters. Industrial ice creams and whipped toppings hold their shape better on supermarket shelves since the emulsifiers balance the melt. In chocolate, these esters prevent separation. Even pet foods benefit—my neighbor’s dog chews kibble that holds together thanks to them. Medical tablets and creams sometimes borrow the same technology, chasing improved stability or better absorption.
Innovators keep stretching the chemical structure, seeking better nutritional and sensory outcomes. Whole teams at ingredient companies study enzyme catalysis to bring new forms to market—ones with lower saturated fat content or tailored mouthfeel. Efforts focus on reducing trans fat formation and building clean-label credentials. I’ve met scientists exploring synergistic blends, pairing lactic acid esters with plant-based proteins or gluten replacers to support the swell in vegan and allergy-friendly foods. Even minor tweaks to chain lengths or acid blends can lead to better performance under frozen storage or microwave reheating.
Studies into toxicity run deep, with chronic and acute testing clearing lactic acid esters for human consumption at specified doses. Research in rodents, dogs, and in vitro tests shows little accumulation or long-term organ impact at the levels found in processed foods. Regulatory bodies require daily intake levels far below thresholds linked to any negative effect, and regular reviews seek to close knowledge gaps. Food scientists routinely scan new literature, alert for any signal of microbiome or allergenicity risks, staying ahead of public health advocates. My time talking with toxicologists reminded me that, while nothing goes completely risk-free, these emulsifiers score as much safer than some older synthetic alternatives.
Consumer demand for ingredient transparency and nutritional wholesomeness pressures the industry to refine lactic acid esters further. Ingredient suppliers invest in green chemistry to swap out fossil-derived feedstocks for plant-based alternatives, reducing reliance on palm oil or animal fats. Cleaner extraction and processing could address both allergen and sustainability concerns. Startups and university labs experiment with fermentation-based routes, aiming at lower carbon footprints. As bakery and confectionery markets in Asia and Africa expand, innovations may track local oils and food preferences, rewriting recipes for new generations. Digital tracking and supply chain transparency may become routine, offering QR codes that unlock sourcing stories for the curious. From factory floor to kitchen table, lactic acid esters show every sign of sticking around, reshaping both the food we eat and the way we talk about what goes into it.
Ever picked up sandwich bread only to find it rubbery and dry before the expiration date? I used to wonder how factory-made bread could stay fresh for weeks. The secret often lies in the ingredient list. Lactic acid esters of mono- and diglycerides work as emulsifiers—compounds that help mix oil and water in dough. They help create a soft, springy crumb, keep bread from staling too fast, and make every bite taste closer to bakery-fresh.
In the early mornings at my local bakery, I watched how adding a pinch of the right emulsifier stopped loaf collapse and gave a better rise. Recipes at scale call on lactic acid esters to give consistent results—helping each batch of bread or rolls look and taste as intended.
Working in a family-run restaurant, I learned that chocolate sauces and frozen desserts often suffer from separating out, leaving you with icy chunks or oily slicks. These esters help hold everything together, improving texture and mouthfeel. Ice cream loaded with air stays scoopable longer and melts smoothly instead of breaking into gritty crystals.
There’s science behind this too. Researchers found that emulsifiers like these help fats distribute more evenly, cutting down on ice crystals. According to industry reports, about 70% of commercial ice cream products rely on similar emulsifiers to match the creamy style customers crave.
If you’ve ever tried making salad dressing from scratch, you know how quickly oil and vinegar settle into layers. In processed foods, the problem only multiplies. Commercial salad dressings, whipped toppings, and cake batters use lactic acid esters to keep mixtures stable while sitting on grocery shelves or in your pantry at home.
I recall failed kitchen experiments before I understood why some cakes felt greasy or why some sauces never came together. Using these esters solves many of these headaches for large food producers, letting them promise longer shelf life and better flavor in every bottle or box.
People worry about chemicals in food, and rightly so. European and North American food safety authorities both review these emulsifiers. Experts routinely set limits on how much can be used and demand proof that every batch is safe for human health. Over the years I’ve watched recalls make headlines when manufacturers skip these steps, proving the value of strict regulation.
While these additives are considered safe, it always pays to check the label if you have dietary restrictions. For people minimizing additives or avoiding dairy, knowing where emulsifiers come from can help pick products aligned with their values.
Cooking for people with allergies, I’ve seen the benefits of finding emulsifiers that let you bake bread without eggs or keep cakes soft without adding butter. Using lactic acid esters opens up options for vegans and people with certain food allergies. Their role in food manufacturing means fresher, more enjoyable products for more people, without spinning your wheels trying to recreate the texture of classic baked goods at home.
For bakers and big food brands alike, these emulsifiers make it possible to deliver consistency and appeal across the world. Food innovation will keep moving fast, but for now, lactic acid esters of mono- and diglycerides quietly keep many everyday foods enjoyable, safe, and familiar.
Lactic acid esters of mono- and diglycerides sound like a chemistry class flashback, but they're in foods most folks eat every day. Think about creamy salad dressings, soft bread, even some chocolate bars. Food manufacturers use these additives to keep ingredients mixed and extend freshness, making products taste the same from one bite or sip to the next.
A lot of people scan ingredient lists with suspicion. That makes sense, considering how much has changed in what we eat and who makes the rules. For these lactic acid esters, multiple food safety panels—including experts from the US FDA and the European Food Safety Authority—have reviewed the research for years. They’ve looked at how the body processes them, whether they build up anywhere, if they spark allergic reactions, and if any long-term issues show up in animal studies.
What stands out is that the body breaks these ingredients down into things you’d find in any human diet: lactic acid, glycerol, and fatty acids. The small intestine absorbs or uses these without a fuss. The amounts found in processed foods stay well below the daily intake levels considered safe over a lifetime, as set by regulators.
From my own time working in restaurants, I remember the push to keep bread soft even days after baking. Bakers leaned on these emulsifiers as a practical tool. No one I knew got sick from the bread, and quality inspectors ran strict checks. That’s not a replacement for lab work, but real-world use counts for something.
Some people get nervous about anything unfamiliar on a label. Allergies matter, but so far, science shows lactic acid esters don’t trigger the kind of immune response common with peanuts, shellfish, or wheat. That said, some folks with sensitivities or digestive problems tune in to every additive out of caution.
On the gut side, researchers have checked if these emulsifiers upset the balance of gut bacteria. Most evidence from both lab and human studies points toward no major disruption from eating typical amounts in a varied diet. People with unique health issues should still talk to their doctor, but that’s true for many foods and ingredients.
It often comes back to trust. Folks want companies to tell them what’s going into their food and why. Labels should make sense. If an ingredient keeps bread from rotting, companies should state that plainly. More transparency helps shoppers feel they control what they're eating.
Some consumers look for products with fewer additives, supporting bakeries and companies that focus on simpler recipes. There’s real momentum for clean-label foods. Yet, for people with tight budgets or limited access, foods with these ingredients fill an important need.
People deserve open conversations about what's in their food. Regulators need to keep looking at new research. Food companies should stay honest with their customers. If new evidence ever points to a risk, it’s on all of us to ask for better solutions. In the meantime, lactic acid esters, as used in everyday foods, check out as safe according to the science and regulatory reviews we have today.
Pick up a product label—candy, ice cream, cosmetics, or even vitamins. The chances of finding esters on that ingredient list are pretty high. Esters pop up everywhere, mainly for their flavor, aroma, and texture benefits. As a longtime vegetarian, I often pull out my phone at the store to Google unfamiliar ingredients before putting them in my cart. The debate over whether esters count as vegan or vegetarian doesn’t usually get center stage, though it creates plenty of gray areas for thoughtful shoppers.
Esters get made from an acid and an alcohol, joined through a condensation reaction. Chemistry textbooks usually keep things general, but ingredient sourcing decisions in actual manufacturing shape the answer to the vegan-vegetarian question. Most commercial esters in food, perfume, and pharmaceuticals come from plant-based or synthetic alcohols and acids—think ethanol or acetic acid made from corn or petroleum. These versions line up fine with vegan and vegetarian values.
Every so often, manufactures still use animal-sourced feedstocks. C16–C18 fatty acids sometimes come from tallow—rendered animal fat—though palm or coconut oil is common now. Lactic acid esters open another can of worms, because lactic acid may trace back to dairy fermentation unless specified as “vegan lactic acid” or “made from fermentation of beet sugar.” Glycerol, popular in emulsifiers, can originate from vegetable oil or animal fat. Although palm or soy often wins out due to cost and availability, the potential for animal sources lingers.
Labels rarely break down ester origins in detail. Ingredient panels in North America typically show “mono- and diglycerides,” “lactic acid esters,” or “flavor esters” without noting whether they come from animal or vegetable sources. A vegan or vegetarian seal backed by groups like the Vegan Society or American Vegetarian Association helps, but not every brand pays for or seeks certification. E-numbers—like E471 for mono- and diglycerides—don’t offer any hints either. For those who strictly avoid animal products, a lack of disclosure shifts the burden onto the consumer to call or email customer service.
The Food and Drug Administration (FDA) and European Food Safety Authority (EFSA) both give the green light to most esters as safe additives. That status speaks to safety, but not to ethical sourcing or plant-based credentials. Some large manufacturers, especially those serving global or health-conscious audiences, emphasize plant-based ingredients. Mars, Unilever, and many global supplement firms in 2024 have begun eliminating animal-derived emulsifiers after public pressure and ongoing supply chain improvements. Ingredient suppliers have also ramped up production of certified vegan esters made from canola, sunflower, or synthetic sources.
Persistent curiosity drives real change. Shoppers reaching out for answers have pushed brands to clarify sourcing, reformulate core products, or at least acknowledge the issue. Plant-based innovation keeps expanding, cutting out old animal-based shortcuts. Smaller companies and health stores increasingly display ingredient sourcing upfront. Apps like Is It Vegan? or Open Food Facts offer a quick look-up on the go, though databases may lag behind ingredient tweaks. For absolute certainty, transparency from the manufacturer and independent verification from vegan or vegetarian associations outperform guesswork.
Much of this comes down to trust. Ingredient lists matter, but transparency and certification fill in the crucial gaps for folks avoiding animal products. Science can synthesize just about any ester from plants or microbes, so industry momentum and consumer voices determine how fast animal-derived versions fade away.
Walk down the grocery aisle. Every other product carries a label listing ingredients nobody can pronounce, let alone understand. Flip over a loaf of bread, a tub of margarine, or even some ice creams, and you’ll spot “lactic acid esters of mono- and diglycerides.” Food scientists shorten this to LAEMDG. Manufacturers value this ingredient because it acts as an emulsifier. But food allergy folks, parents, and even bakers want to know — are there hidden dangers for those with allergies?
LAEMDGs form by combining lactic acid with mono- and diglycerides, usually from edible oils. These oils often come from plant sources like soybean, sunflower, or palm oil. Sometimes, the mono- and diglycerides use animal fats, but food companies usually stick with vegetables for wider market appeal and cost. Lactic acid mainly comes from fermenting simple sugars like those in beets or corn. None of those sources are classic top allergens by themselves, but there’s more to the story.
Lactic acid sounds like it has something to do with milk. Thanks to language, lactic acid gets its name from “lac”—the Latin word for milk—because early chemists found it there. The acid in today’s processed foods almost never uses milk as its raw source. Food-grade lactic acid is nearly always vegan. So if a person avoids all traces of dairy, LAEMDG rarely becomes a problem for them. Still, food manufacturers don’t always say how they produce their lactic acid, so checking with the company for extra peace of mind makes sense for the super-sensitive.
Processing plants handle dozens, sometimes hundreds of different ingredients. An oil blend meant for mono- and diglycerides could run through equipment that handled peanut, soy, or sesame oil in a previous batch. Shared machinery is a real concern in allergy management. Many food makers list potential cross-contamination for big allergens. Reading labels every time works best, especially for families that have landed in the ER before.
Manufacturers usually get the starter oils for LAEMDG from soy or corn. For most people, this causes zero problems. Highly processed ingredients can lose virtually all protein, which is what triggers allergies. But trace amounts sometimes sneak through, making a risk for those with life-threatening allergies. European law treats ambiguous sources with care, so you’ll often see allergen warnings for soy. U.S. law regulates the Big 9 allergens, and food processors steer clear of using allergy-prone oils unless stated. Tracking this takes effort but can give vulnerable folks more confidence in the foods they enjoy.
Food can only bring comfort if people trust what’s in it. Parents of allergic children and adults with dietary concerns deserve openness about every additive, including LAEMDG. Transparency from suppliers, verified allergen testing, and honest labelling should come before profit or convenience. Ingredient providers able to guarantee non-allergenic sources can say so straight on their specs, which helps everyone from dietitians to cafeteria managers serve safer meals. The fewer mysteries in food, the more people can focus on enjoying it.
With new allergies cropping up and ingredients shifting with market prices, there’s never a bad time to push for stronger standards. As consumers, calling out vague labeling, asking suppliers tough questions, and supporting brands with proactive allergy transparency sends a signal. Real safety comes from detailed supply chain checks, rigorous in-house testing, and never assuming an old standard still fits today’s world. LAEMDG might sound fancy, but people just want to know: will my food hurt me, or will it nourish my family? Trust builds with clear answers and honest action.
Nobody puts “lactic acid esters of mono- and diglycerides” on a grocery list, but scan the labels in your pantry and you’ll spot this mouthful more often than you’d think. It hides in baked treats, ice cream, whipped toppings, sauces, and even margarine. Food companies love this emulsifier. It helps fat and water get along, so everything from your loaf of bread to your tub of spread looks and tastes the way you’d expect.
I’ve seen families reach for soft sandwich bread, expecting that pillowy texture every single lunch. It’s no accident. Lactic acid esters make white bread stay lighter for longer, helping it resist drying out. The same trick pops up in burger buns, tortillas, and some breakfast pastries. Anyone who’s tried baking rolls at home knows how easy it is for them to turn tough or crumbly after a day or two. These emulsifiers take some of the guesswork out of industrial baking.
Dairy-free shoppers look for creamy textures in products like vegan cheese slices or whipped toppings. These foods can separate or go grainy without the right blending help. Lactic acid esters help mimic the richness of milk fat, smoothing out textures. I once tried making a dairy-free frosting without industrial help—the result didn’t exactly hold its own at a potluck. Commercial producers avoid that disaster.
Turn to your freezer. Most ice creams and frozen desserts rely on stabilizers to keep their creamy bite. Lactic acid esters stop the ice from turning hard as a rock or icy after you dig your spoon back in days later. Brands use this ingredient because it creates a smoother mouthfeel and slows down pesky melting. This really makes a difference at summer barbecues or birthday parties, where the tub might linger out in the heat.
You might not expect a connection between mustard and sausage, but both use lactic acid esters to keep oil and water from splitting apart. Squeeze bottles that stay glossy and smooth—commercial kitchens demand this. In my experience running a busy kitchen, nothing frustrates customers like watery mayonnaise or grainy salad dressings. These additives keep creamy dressings homogenous and sausages tender.
Lactic acid esters of mono- and diglycerides pop up in so many foods because they solve shelf-life and texture problems without changing taste. Few people talk about them, but knowledge makes the shopping trip easier. Recent research finds that eating large amounts of processed food can nudge up health risks. These additives land in the middle of debates about food safety and ultra-processing. There’s no strong evidence now linking them directly to health problems, but nutritionists recommend eating fresher, simpler food when possible. Reaching for whole grains, unsweetened yogurt, and using oils like olive or avocado in home cooking cuts down on hidden emulsifiers.
Learning how to read ingredient lists lets anyone steer clear of additives if they want. I’ve found that more brands market “clean label” products, swapping chemical emulsifiers for sunflower lecithin or plain old eggs. Bakers aiming for longer shelf life sometimes use sourdough starters, which naturally slow staling. At home, storing fresh bread in a cloth bag or freezing half the loaf works to keep things soft. Reading up, asking questions, and voting with your wallet all send a message to food makers. Real food doesn’t have to be mysterious.
| Names | |
| Preferred IUPAC name | 2,3-Dihydroxypropanoic acid esters with mono- and diglycerides of fatty acids |
| Other names |
E472b Esters of lactic acid with mono- and diglycerides of fatty acids |
| Pronunciation | /ˈlæk.tɪk ˈæs.ɪd ˈɛs.tərz əv ˌmɒn.oʊ ənd daɪˈɡlɪs.əˌraɪdz/ |
| Preferred IUPAC name | Propanoic acid, 2-hydroxy-, esters with mono- and diglycerides of fatty acids |
| Other names |
E472b Lactem |
| Pronunciation | /ˈlæk.tɪk ˈæs.ɪd ˈɛs.təz əv ˈmɒn.oʊ ənd daɪˈɡlɪs.əˌraɪdz/ |
| Identifiers | |
| CAS Number | 877-33-0 |
| 3D model (JSmol) | `C(C(=O)OCC(CO)OC(=O)C(O)CO)O` |
| Beilstein Reference | 3796540 |
| ChEBI | CHEBI:53600 |
| ChEMBL | CHEMBL3182958 |
| ChemSpider | 4398867 |
| DrugBank | DB11115 |
| ECHA InfoCard | EC 273-066-3 |
| EC Number | E472b |
| Gmelin Reference | 316307 |
| KEGG | C19744 |
| MeSH | D018699 |
| PubChem CID | 24751 |
| RTECS number | OD9625000 |
| UNII | 52D22Z6LNQ |
| UN number | UN1266 |
| CompTox Dashboard (EPA) | DTXSID5039725 |
| CAS Number | 472b |
| Beilstein Reference | 3943779 |
| ChEBI | CHEBI:537613 |
| ChEMBL | CHEMBL4278127 |
| ChemSpider | 52869 |
| DrugBank | DB11124 |
| ECHA InfoCard | The ECHA InfoCard for **Lactic Acid Esters of Mono- and Diglycerides** is: **03-2119548411-51-0000** |
| EC Number | E472b |
| Gmelin Reference | 87110 |
| KEGG | C02451 |
| MeSH | D018704 |
| PubChem CID | 24941074 |
| RTECS number | OO8925000 |
| UNII | 3P6O1A8Z8X |
| UN number | Not regulated |
| CompTox Dashboard (EPA) | DTXSID20895923 |
| Properties | |
| Chemical formula | C₉H₁₆O₇ |
| Molar mass | 472.634 g/mol |
| Appearance | Pale yellow oily liquid or pasty mass |
| Odor | Faint fatty odor |
| Density | Density: 0.95–1.10 g/cm³ |
| Solubility in water | insoluble |
| log P | 3.1 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~3.86 |
| Basicity (pKb) | 7.5 |
| Refractive index (nD) | 1.43 - 1.47 |
| Viscosity | Viscous liquid |
| Dipole moment | 2.90 D |
| Chemical formula | C₉H₁₆O₈ |
| Molar mass | Unknown or variable (mixture of compounds) |
| Appearance | White or off-white powder or soft solid |
| Odor | Mild |
| Density | 0.96 g/cm³ |
| Solubility in water | Insoluble |
| log P | -0.44 |
| Vapor pressure | Negligible |
| Acidity (pKa) | ~3.86 |
| Refractive index (nD) | 1.43 - 1.47 |
| Viscosity | Viscosity: 65 mPa·s |
| Dipole moment | 1.94 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 865.8 J·mol⁻¹·K⁻¹ |
| Std enthalpy of combustion (ΔcH⦵298) | -9713 kJ/kg |
| Pharmacology | |
| ATC code | A16AX |
| ATC code | A16AX |
| Hazards | |
| GHS labelling | GHS07, Exclamation mark |
| Pictograms | GHS07 |
| Signal word | No signal word |
| Precautionary statements | Handle in accordance with good industrial hygiene and safety practice. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 210°C |
| Autoignition temperature | > 375°C |
| Lethal dose or concentration | LD50 (rat) > 5,000 mg/kg |
| LD50 (median dose) | LD50 (median dose): >5000 mg/kg (rat, oral) |
| NIOSH | NO1900000 |
| PEL (Permissible) | 3,000 mg/kg |
| REL (Recommended) | 25 mg/kg |
| Main hazards | May cause mild skin and eye irritation. |
| GHS labelling | GHS07: Exclamation mark |
| Pictograms | GHS07 |
| Signal word | No signal word |
| Hazard statements | No hazard statements. |
| Precautionary statements | Keep in tightly closed container. Store in a cool, dry, well-ventilated area. Avoid contact with eyes, skin, and clothing. Wash thoroughly after handling. |
| NFPA 704 (fire diamond) | 1-1-0 |
| Flash point | > 100°C |
| Autoignition temperature | > 385°C |
| LD50 (median dose) | > 19,300 mg/kg body weight (rat, oral) |
| NIOSH | LLW7950000 |
| PEL (Permissible) | 25000 mg/kg |
| REL (Recommended) | 25 mg/kg |
| Related compounds | |
| Related compounds |
Mono- and diglycerides of fatty acids Acetylated mono- and diglycerides Diacetyltartaric acid esters of mono- and diglycerides Citric acid esters of mono- and diglycerides Tartaric acid esters of mono- and diglycerides |
| Related compounds |
Sucroglycerides Distilled monoglycerides Lactic acid |
West Ujimqin Banner, Xilingol League, Inner Mongolia, China
