An initiative of :

Wageningen University

Sitekeuring.NET Award> E-numbers > E400-500

E470 Fatty acid salts

E470a(i) Sodium salts of fatty acids
E470a(ii) Potassium salts of fatty acids
E470a(iii) Calcium salts of fatty acids
E470b Magnesium salts of fatty acids

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 determined.

Side effects:
None known. The body metabolises the products as any other fat.

Dietary restrictions:
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.

European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands