Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids..
Function & characteristics:
Emulsifiers and stabilisers.
M any different products
Acceptable Daily Intake:
None determined except for 30 mg/kg bodyweight of tartaric acid for IN 472d-f.
None known. The products are first digested to the individual acids and the fats. The body metabolises all components identical to the normal acids and natural fat. The individual components of the mono- and diglycerides are also produced normally in the body when digesting normal fat.
Although mainly vegetable oils are used, the use of animal fat (incl. pork) can not be excluded. Several groups, such as vegans, Muslims and Jews thus avoid these products. Only the producer can give detailed information on the origin of the fatty acids. Chemically the fatty acids from vegetable or animal origin are identical.
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