Salts of natural fatty acids, mainly from plant origin, but also fats of animal origin may be used. The acids are a mixture of stearic-, oleic-, palmitic- and myristinic acid.
Function & characteristics:
Emulsifiers and stabilisers.
M any different products
Acceptable Daily Intake:
None known. The body metabolises the products as any other 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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