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Send EmailAcetic Acid Esters of Mono and Diglycerides of Fatty Acids, Acetylated Monoglycerides, Acetic Acid Mono and Diglyceride Esters, E472a, 97593-30-1
E472a – ACETIC ACID ESTERS OF MONO- AND DIGLYCERIDES OF FATTY ACIDS
CAS Number: 97593-30-1
EC Number (EINECS): Not registered (polymeric mixture)
Molecular Formula: Variable
Molecular Weight: ~350-650 g/mol
E Number: E472a
1. IDENTIFICATION INFORMATION
| Parameter | Information |
|---|---|
| Chemical Name | Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids |
| Other Names (Turkish) | Asetik Asit Esterleri, Yağ Asidi Asetik Asit Mono ve Digliserit Esterleri, Asetik Asit Gliseritleri, Gliserit Esterleri |
| Other Names (English) | Acetic Acid Esters of Mono- and Diglycerides, Acetylated Monoglycerides, Acetoglycerides, Mono- and Diglyceride Acetate Esters |
| Chemical Class | Non-ionic, amphiphilic emulsifier |
| CAS Number | 97593-30-1 |
| EC Number (EINECS) | Not registered (polymeric mixture) |
| E Number | E472a |
| Appearance | Creamy white to pale yellow, waxy solid, beads, granules or powder |
| Odor | Slight, characteristic (acetic acid note) |
| Physical State (20°C) | Solid (waxy) or granules/powder |
| Raw Material Source | Vegetable or animal fatty acids (variable) |
2. PHYSICAL PROPERTIES
| Property | Value |
|---|---|
| Physical State (20°C) | Solid (waxy) or granules/powder |
| Appearance | Creamy white to pale yellow, waxy solid, beads, granules or powder |
| Odor | Slight, characteristic |
| Melting Point | 45 – 60 °C |
| Density (60°C) | ~0.95 – 1.05 g/cm³ |
| Solubility in Cold Water | Dispersible (opaque emulsion) |
| Solubility in Hot Water (>50°C) | Partially soluble / dispersible |
| Solubility in Vegetable Oils | Soluble (hot) |
| Solubility in Ethanol (96%) | Soluble (hot) |
| Solubility in Acetone | Soluble (hot) |
| Solubility in Chloroform | Soluble |
| HLB Value | ~5 – 8 |
| pH (1:10 dispersion) | 4.0 – 6.0 |
3. CHEMICAL PROPERTIES
| Property | Information |
|---|---|
| Chemical Class | Mono/diglyceride ester (non-ionic, amphiphilic) |
| Functional Groups | Ester (-COOR), hydroxyl (-OH), acetate (-O-CO-CH₃) |
| Chemical Structure | Glycerol + Fatty Acids + Acetic Acid (Acetic Anhydride) |
| Stability | Stable under normal storage conditions; protect from light and moisture |
| Hygroscopicity | Low to medium (slightly moisture-absorbing) |
| Incompatible Materials | Strong oxidizing agents, strong acids, strong bases |
Chemical Structure (Schematic):
CH₂-O-CO-R (Fatty Acid)
CH-O-CO-R (Fatty Acid) or -OH
CH₂-O-CO-CH₃ (Acetic Acid)
4. TECHNOLOGICAL MECHANISM OF ACTION
4.1. Emulsion Stabilization Mechanism
| Parameter | Description |
|---|---|
| Interfacial Activity | Amphiphilic structure (hydrophobic fatty acid chains + hydrophilic acetate groups) |
| Emulsion Type | Stabilizes oil-in-water (O/W) emulsions |
| HLB Value | ~5-8 (hydrophilic character moderately dominant) |
| Mechanism | Adsorbs at oil-water interface, reduces interfacial tension; forms steric barrier preventing coalescence |
4.2. Acetylation Effect – Unique Property
| Parameter | Description |
|---|---|
| Effect | Acetylation reduces the polarity of mono- and diglycerides |
| Mechanism | Hydroxyl groups of glycerol are blocked by acetate groups |
| Result | More lipophilic character compared to non-acetylated mono/diglycerides; better oil compatibility |
4.3. Anti-Spattering and Anti-Foaming Properties
| Parameter | Description |
|---|---|
| Effect | Reduces spattering during frying; acts as anti-foaming agent |
| Mechanism | Reduces surface tension of water droplets in oil; prevents bubble formation |
| Result | Less spattering in margarine and frying applications; smoother frying process |
4.4. Crystal Modification and Film Formation
| Parameter | Description |
|---|---|
| Effect | Modifies fat crystal structure; forms flexible films |
| Mechanism | Interacts with triglyceride crystals; forms orientation at interfaces |
| Result | Improved plasticity; enhanced coating and glazing properties |
4.5. Emulsion Stabilization in High-Fat Systems
| Parameter | Description |
|---|---|
| Effect | Stabilizes water-in-oil (W/O) and oil-in-water (O/W) emulsions |
| Mechanism | Balanced HLB (~5-8) enables use in both emulsion types |
| Result | Versatile emulsifier for multiple applications |
4.6. Gluten Interaction Mechanism
| Parameter | Description |
|---|---|
| Interaction Type | Hydrogen bonds, hydrophobic interactions |
| Target Molecules | Gluten proteins (gliadin and glutenin) |
| Effect | Mild gluten strengthening; improves dough handling |
| Result | Improved volume, finer crumb structure |
5. FOOD APPLICATIONS AND DOSAGE
| Application | Function | Recommended Dosage | Suitability |
|---|---|---|---|
| Bread and Bakery Products | Volume improvement, crumb softening, dough handling | 0.2-0.5% of flour weight | High |
| Cakes and Sponges | Improved texture, volume, moisture retention | 0.3-0.8% of flour weight | High |
| Margarine and Spreads | Emulsion stabilization, anti-spattering | 0.3-1.0% of total fat | High |
| Frozen Dough Products | Freeze-thaw stability, improved handling | 0.2-0.5% of flour weight | High |
| Whipped Creams | Foam stabilization, creaming | 0.1-0.3% of total product | High |
| Sauces and Dressings | Viscosity control, separation prevention | 0.1-0.3% of total product | High |
| Ice Cream and Dairy | Ice crystal control, mouthfeel, stability | 0.05-0.15% of mix | High |
| Coatings and Glazes | Film formation, gloss improvement | 0.5-2.0% of coating | High |
| Confectionery | Crystallization control, texture improvement | 0.2-0.5% of total product | Medium |
| Frying Oils and Shortenings | Anti-spattering, crystal modification | 0.5-2.0% of total fat | High |
| Meat Products (Sausages) | Fat-water stabilization, texture | 0.3-0.5% of total product | Medium |
| Chewing Gum | Plasticizer, texture improvement | 0.5-1.0% of total product | Medium |
6. NON-FOOD APPLICATIONS
| Application | Function | Suitability |
|---|---|---|
| Cosmetics | Co-emulsifier in creams and lotions, film former | Medium |
| Pharmaceuticals (Topical) | Viscosity enhancer, film former in creams and ointments | Medium |
| Agricultural Chemicals | Co-emulsifier in emulsifiable concentrate (EC) formulations | Medium |
| Bioplastics | Internal lubricant in starch-based bioplastics | Low |
| Industrial Lubricants | Emulsifier, anti-foaming agent | Low |
7. COMPARISON WITH OTHER EMULSIFIERS
| Property | E472a | E472b | E472c | E472e (DATEM) | E477 (PGME) |
|---|---|---|---|---|---|
| HLB Value | ~5-8 | ~6-9 | ~6-10 | ~8-12 | ~2-4 |
| Emulsion Type | O/W / W/O | O/W | O/W | O/W | W/O |
| Acetylation Effect | Yes (Unique) | No | No | No | No |
| Anti-Spattering | Excellent | Poor | Poor | Poor | Good |
| Gluten Interaction | Mild | Medium | Medium | Very Strong | None |
| Water Retention | Medium | High | High | Medium | Low |
| Texture Softening | Good | Excellent | Good | Medium | Low |
| Temperature Resistance | >200°C | >180°C | >180°C | >200°C | >200°C |
| Versatility | High (O/W & W/O) | O/W | O/W | O/W | W/O |
| Primary Use | Margarine, frying oils, bread, cakes | Cakes, pastries | Fat products | Industrial bread | Cakes, creams |
Key Distinctions:
-
E472a (Acetic Acid Esters): The most versatile among E472 series. Acetylation provides unique anti-spattering and film-forming properties. Can be used in both O/W and W/O emulsions. Preferred in margarine, frying oils, shortenings, and coatings.
-
E472b (Lactic Acid Esters): Excellent texture softening and moisture retention; ideal for cakes and pastries.
-
E472c (Citric Acid Esters): Provides metal chelation and antioxidant protection.
-
E472e (DATEM): Strongest gluten interaction; maximum volume for industrial bread.
-
E477 (PGME): Lipophilic; ideal for cakes, creams and W/O emulsions.
8. QUALITY SPECIFICATIONS (FOOD GRADE)
| Parameter | Specification (E472a) |
|---|---|
| Appearance | Creamy white to pale yellow, waxy solid, beads, granules or powder |
| Identification (IR) | Positive (ester and acetate peaks) |
| Acid Value (mg KOH/g) | ≤ 6.0 |
| Saponification Value (mg KOH/g) | 300 – 400 |
| Total Acetic Acid (molar) | ≥ 8.0% |
| Iodine Value | Variable (depends on fatty acid source) |
| Hydroxyl Value | 20 – 60 mg KOH/g |
| Free Glycerol | ≤ 1.0% |
| Free Acetic Acid | ≤ 0.5% |
| Water Content | ≤ 2.0% |
| Ash Content | ≤ 0.5% |
| Melting Point | 45 – 60 °C |
| pH (1:10 dispersion) | 4.0 – 6.0 |
| Heavy Metals (as Pb) | ≤ 10 ppm |
| Residual Solvents | Meets ICH Q3C requirements |
9. MICROBIOLOGICAL SPECIFICATIONS
| Parameter | Specification |
|---|---|
| Total Aerobic Mesophilic Bacteria | ≤ 1,000 CFU/g |
| Yeast and Mold | ≤ 100 CFU/g |
| Salmonella spp. | Negative in 25g |
| Escherichia coli | Negative in 10g |
| Enterobacteriaceae | ≤ 10 CFU/g |
| Staphylococcus aureus | Negative in 1g |
| Bacillus cereus | ≤ 100 CFU/g |
| Coliform Bacteria | ≤ 10 CFU/g |
10. MANUFACTURING PROCESS
| Stage | Process | Conditions |
|---|---|---|
| 1 | Glycerol + Fatty Acids → Mono/Diglycerides (E471) | 200-250°C, inert atmosphere (N₂), alkaline catalyst |
| 2 | Mono/Diglycerides + Acetic Acid (or Acetic Anhydride) → E472a | 100-150°C, vacuum, acid catalyst (p-TSA) |
| 3 | Acetylation | Introduction of acetate groups; reduces hydroxyl value |
| 4 | Neutralization | pH neutralization with alkaline solution |
| 5 | Washing | Washing with hot water (removal of excess acid and catalyst) |
| 6 | Drying | Vacuum drying (water content ≤ 2.0%) |
| 7 | Purification | Molecular distillation (to increase monoester ratio, optional) |
| 8 | Cooling and Forming | Cooling + Forming into beads/granules/powder |
11. STORAGE AND SHELF LIFE
| Parameter | Information |
|---|---|
| Storage Conditions | Cool (15-25°C), dry, well-ventilated area |
| Container Requirements | Tightly closed, original packaging (slightly hygroscopic) |
| Protect From | Moisture, direct sunlight (UV degradation), strong oxidizing agents |
| Shelf Life | 24 months (unopened original packaging, recommended conditions) |
| Stability Note | Color change (yellowing) may occur; protect from light and moisture |
12. PACKAGING OPTIONS
| Packaging Type | Quantity |
|---|---|
| Kraft paper bag with PE inner liner | 25 kg |
| Plastic pail (powder/granules) | 20 kg |
| Big-Bag (bulk bag) | 500 – 1,000 kg |
| IBC Tank (molten, hot-fill) | 1,000 kg |
| Isotank (molten, hot-fill) | 20 – 25 tons |
13. SAFETY AND HEALTH INFORMATION
GHS Classification (Bulk Powder)
| Hazard Class | Category |
|---|---|
| Acute Toxicity (Oral) | Category 4 (H302) |
| Skin Irritation | Category 2 (H315) |
| Eye Irritation | Category 2A (H319) |
Hazard Statements (H-Codes)
| Code | Statement |
|---|---|
| H302 | Harmful if swallowed |
| H315 | Causes skin irritation |
| H319 | Causes serious eye irritation |
Precautionary Statements (P-Codes)
| Code | Statement |
|---|---|
| P261 | Avoid breathing dust |
| P280 | Wear protective gloves/eye protection |
| P301+P312 | IF SWALLOWED: Call a POISON CENTER/doctor if you feel unwell |
| P302+P352 | IF ON SKIN: Wash with plenty of soap and water |
| P305+P351+P338 | IF IN EYES: Rinse cautiously with water for several minutes; remove contact lenses if present and easy to do; continue rinsing |
Adverse Effects (Industrial Exposure)
| Type | Effects |
|---|---|
| Inhalation | Respiratory tract irritation from dust |
| Skin Contact | Mild irritation (dermatitis with repeated exposure) |
| Eye Contact | Mechanical irritation, redness |
| Ingestion | Low toxicity; large amounts may cause gastrointestinal discomfort |
First Aid Measures
| Exposure Route | Action |
|---|---|
| Inhalation | Move to fresh air. If respiratory irritation persists, seek medical attention. |
| Skin Contact | Wash with plenty of soap and water. Remove contaminated clothing. |
| Eye Contact | Rinse immediately with plenty of water for at least 15 minutes. Seek medical attention. |
| Ingestion | Rinse mouth. Do not induce vomiting. Seek medical attention. |
14. CRITICAL COMPLIANCE DECLARATIONS
| Criterion | Description |
|---|---|
| Halal/Kosher Suitability | Depends on raw material source (vegetable/animal). Certification must be requested from supplier. |
| GMO Status | GMO-Free certification possible (depends on raw material source). |
| Nanoparticle Content | Does not contain (compliant with EU 1169/2011). |
| Allergen Warning | Does not contain gluten. However, if used in wheat-based products, must be labeled accordingly. |
| Vegan/Vegetarian | Depends on raw material source (suitable if vegetable-based). |
| Acetic Acid Source | May be synthetic (petrochemical) or fermentation-derived (natural, from bacterial fermentation). |
15. REGULATORY STATUS
| Region / Authority | Status |
|---|---|
| European Union | Approved as food additive E472a (Regulation (EC) No 1333/2008) |
| USA (FDA) | GRAS (21 CFR 184.1101) |
| JECFA (FAO/WHO) | Approved; ADI: 0-25 mg/kg body weight |
| Türkiye (Ministry of Agriculture) | Approved in Turkish Food Codex Food Additives Regulation |
| EU REACH | Generally exempt or limited registration obligation (food additive) |
| Türkiye KKDİK | Registration requirement must be evaluated; compliance declaration must be requested from supplier |
| WGK (Germany) | 1 (slight hazard to water) |
16. TRANSPORT INFORMATION
| Parameter | Information |
|---|---|
| UN Number | Not regulated (not dangerous goods) |
| Hazard Class | Not applicable |
| Packing Group | Not applicable |
| ADR/RID | Not regulated |
| IMDG Code | Not regulated |
| IATA (Air) | Not regulated |
| Marine Pollutant | No |
| Transport Temperature (Solid) | Ambient temperature |
| Transport Temperature (Molten) | 60-70°C (hot-fill) |
17. FIRE-FIGHTING MEASURES
| Parameter | Information |
|---|---|
| Fire Hazard | Combustible solid (waxy nature) |
| Suitable Extinguishing Media | Water spray (mist), CO₂, dry chemical powder, alcohol-resistant foam |
| Specific Hazards | When heated, emits CO, CO₂, acetic acid vapors |
| Decomposition Products | CO, CO₂, acetic acid vapors |
| Protective Equipment | Self-contained breathing apparatus (SCBA), full protective clothing |
| Explosion Risk | Low dust explosion risk; avoid dust accumulation in air |
18. ACCIDENTAL SPILLAGE AND CLEANUP
| Parameter | Information |
|---|---|
| Personal Protection | Nitrile gloves, protective goggles, dust mask (N95) |
| Cleaning Methods | Collect mechanically (sweep or spatula) |
| Important Warning | DO NOT WASH WITH WATER (may enter drainage, creates wastewater load) |
| Environmental Precautions | Prevent entry into drains, soil, and surface waters |
| Waste Disposal | According to local regulations; incineration or landfilling at licensed facilities |
19. ENVIRONMENTAL INFORMATION
| Parameter | Information |
|---|---|
| Biodegradability | Readily biodegradable (ester bonds hydrolyze) |
| Aquatic Toxicity | Low to moderate toxicity |
| Bioaccumulation | Not expected (low log P) |
| Waste Disposal | Dispose according to local regulations (food additive waste) |
20. OTHER NAMES AND SYNONYMS
| Type | Name |
|---|---|
| Turkish Names | Asetik Asit Esterleri, Yağ Asidi Asetik Asit Mono ve Digliserit Esterleri, Asetik Asit Gliseritleri, Gliserit Esterleri |
| English Names | Acetic Acid Esters of Mono- and Diglycerides, Acetylated Monoglycerides, Acetoglycerides, Mono- and Diglyceride Acetate Esters |
| E Number | E472a |
| CAS Number | 97593-30-1 |
| EC Number (EINECS) | Not registered |
| HLB Value | ~5-8 |
Trade Names (Partial List):
-
Grindsted® Acetate Esters
-
Myverol® (acetylated monoglycerides)
-
ADM® E472a (generic)
-
Various generic suppliers
21. SELECTION GUIDE: E472A VS E472B VS E472C VS E472E (DATEM) VS E477 (PGME)
| Criterion | E472a | E472b | E472c | E472e (DATEM) | E477 (PGME) |
|---|---|---|---|---|---|
| Primary Strength | Versatility, anti-spattering, film formation | Texture softening | Antioxidant protection | Gluten strengthening | Foam stabilization |
| Best Application | Margarine, frying oils, shortenings, bread, coatings | Cakes, pastries | Fat products | Industrial bread | Cakes, creams |
| HLB Value | ~5-8 | ~6-9 | ~6-10 | ~8-12 | ~2-4 |
| Emulsion Type | O/W & W/O | O/W | O/W | O/W | W/O |
| Anti-Spattering | Excellent | Poor | Poor | Poor | Good |
| Water Retention | Medium | High | High | Medium | Low |
| Gluten Interaction | Mild | Medium | Medium | Very Strong | None |
| Temperature Resistance | >200°C | >180°C | >180°C | >200°C | >200°C |
| Versatility | Highest | Medium | Medium | Low | Low |
Selection Summary:
-
Versatility, anti-spattering, frying oils, margarine, coatings → Choose E472a
-
Soft texture, moisture retention, cake and pastry improvement → Choose E472b
-
Antioxidant protection, fat-containing products → Choose E472c
-
Maximum volume, strong gluten, industrial efficiency → Choose E472e (DATEM)
-
Cakes, creams, foam stabilization → Choose E477 (PGME)
22. SUMMARY AND CRITICAL WARNINGS
Product Summary
| Parameter | Value |
|---|---|
| Product | Acetic Acid Esters of Mono- and Diglycerides (E472a) |
| CAS | 97593-30-1 |
| Appearance | Creamy white to pale yellow, waxy solid, beads, granules or powder |
| Melting Point | 45-60 °C |
| HLB Value | ~5-8 |
| Primary Sector | Food (bakery, fats and oils, dairy, sauces) |
Key Properties
| Property | Description |
|---|---|
| Emulsifier Type | Non-ionic, amphiphilic (O/W & W/O) |
| HLB Value | ~5-8 (balanced hydrophilic/lipophilic) |
| Primary Effect | Versatility, anti-spattering, film formation, acetylation |
| Secondary Effect | Emulsion stabilization, texture improvement, crystal modification |
| Acidic Character | pH 4.0-6.0 (mild, due to acetic acid content) |
Critical Warnings
| No | Warning |
|---|---|
| 1 | E472a is the most versatile emulsifier in the E472 series. Acetylation provides unique anti-spattering and film-forming properties. Can be used in both O/W and W/O emulsions. |
| 2 | Unique Anti-Spattering Effect: Acetylation reduces polarity, providing excellent anti-spattering properties in margarine and frying oils. This is a unique feature not found in other E472 emulsifiers. |
| 3 | Film Formation: Forms flexible, glossy films; ideal for coatings, glazes, and confectionery applications. |
| 4 | HLB ~5-8 provides balanced hydrophilic/lipophilic character; suitable for multiple applications across different emulsion types. |
| 5 | Do not confuse with E472b (lactic acid esters): E472a is for anti-spattering and versatility; E472b is for texture softening and moisture retention. |
| 6 | Do not confuse with E472e (DATEM): DATEM provides maximum volume and gluten strengthening; E472a provides balanced performance across multiple applications. |
| 7 | Do not confuse with E477 (PGME): E472a is O/W and W/O; E477 is primarily W/O and foam stabilization for cakes. |
| 8 | Dosage exceeding (>1.0%) may cause dough to become sticky and weak. Strictly adhere to recommended dosages (Section 5). |
| 9 | For Halal/Kosher certification, request raw material source (vegetable/animal) and certificate from supplier. |
| 10 | Slightly hygroscopic. After opening, store in airtight containers in dry environments. |
| 11 | Thermal degradation begins above 200°C; suitable for all standard baking and frying processes. |
| 12 | Approved in EU (E472a), USA (GRAS), JECFA (ADI: 0-25 mg/kg). Approved in Turkish Food Codex. |
| 13 | GMO-Free certification possible. Does not contain gluten; however, must be labeled if used in wheat-based products. |
IMPORTANT DECLARATION: This Technical Data Sheet (TDS) is for informational purposes only and has been prepared based on available technical data. The user is responsible for determining the product's suitability for their specific application and for complying with all local, national, and international regulations. The source of fatty acids (vegetable or animal) affects Halal and Kosher certification! For complete safety, storage, use, transport, waste, and regulatory compliance information, refer to the official Safety Data Sheet (SDS/MSDS) provided by the manufacturer/supplier. The user is responsible for testing the product in their own processes and applications.
