Magnesium Salts of Fatty Acids (E470b)

Purpose and Function

Magnesium salts of fatty acids are used in the food industry primarily as emulsifiers:

• Emulsifier: These salts stabilize emulsions in food products, preventing separation in sauces, dressings, and creams, ensuring consistent texture.
• Thickening Agent: They can also enhance the thickness of food products, improving mouthfeel and overall sensory experience.
• Flavor Enhancer: This additive may improve the flavor and palatability of various products by promoting uniform distribution of flavors.
• Improves Shelf Life: By stabilizing emulsions, these salts help enhance the shelf life and quality of food products.

Potential Risks and Side Effects

Magnesium salts of fatty acids are generally recognized as safe for consumption. However, some considerations include:

• Gastrointestinal Issues: Excessive intake may lead to gastrointestinal discomfort, including bloating or gas, particularly for those sensitive to emulsifiers.
• Allergic Reactions: Rarely, individuals may experience allergic reactions to these salts, particularly those sensitive to fatty acids.
• Contaminants: Sourcing from reputable suppliers is essential to minimize the risk of contaminants in food formulations.