GLYCERYL LACTOOLEATE

CAS: 30283-16-0 EMULSIFIER OR EMULSIFIER SALT, FORMULATION AID

GLYCERYL LACTOOLEATE is a food additive emulsifier permitted in certain regulatory systems such as the US Code of Federal Regulations under section 172.852 and is used principally to aid formulation and stabilize mixtures in foods.

What It Is

GLYCERYL LACTOOLEATE is a food‑grade compound used as an emulsifier or emulsifier salt and formulation aid in food products. The substance is identified by the Chemical Abstracts Service Registry Number 30283‑16‑0 and is also known by other synonymous names such as glycerol lactoooleate and oleic acid, ester with lactic acid, monoester with glycerol, among others. As an emulsifying agent, it helps to disperse and stabilize otherwise immiscible ingredients such as fats and water in food systems. It belongs to a broader class of fatty acid esters with amphiphilic properties, meaning it has both lipid‑soluble and water‑soluble parts, which underpins its utility in food applications. In regulatory terminology within the United States, GLYCERYL LACTOOLEATE appears in the Substances Added to Food inventory and is referenced in the regulatory text at 21 CFR 172.852 for glyceryl‑lacto esters of fatty acids. That classification groups it with related lactic acid esters used as emulsifiers and formulation aids. While it does not carry a specific E number in the European Union additive list based on currently available authoritative sources, it is recognized within regulatory inventories for its permitted functional use in certain food categories. The chemistry of this compound, including its CAS number and structural identifiers, facilitates consistent identification across regulatory and scientific databases.

How It Is Made

GLYCERYL LACTOOLEATE is prepared through a chemical process in which glycerol is esterified with oleic acid and lactic acid under controlled conditions to form mixed mono‑ and di‑esters. These reactions typically involve heating the components in the presence of catalysts to promote the formation of the ester bonds that link the fatty acid chains and lactate moieties to the glycerol backbone. After reaction, the product is refined and purified to meet food‑grade standards, which often includes removal of unreacted starting materials and catalysts to achieve the appropriate purity profile for use in food formulations. The production process aligns with general practices for synthesizing food‑grade emulsifiers, where starting materials are sourced with appropriate quality attributes, and processing occurs in facilities designed to comply with food safety protocols. Purification and quality control steps help ensure that the final additive meets specifications that avoid off‑flavors or contaminants that could compromise food quality. Although details of individual manufacturer processes may vary, the overarching approach centers on established organic synthesis techniques combined with food industry quality standards.

Why It Is Used In Food

GLYCERYL LACTOOLEATE is employed in food products primarily as an emulsifier and formulation aid. Emulsifiers like this facilitate the mixing of ingredients that would not otherwise combine well, such as oil and water, helping to produce stable and homogeneous food products. This property is especially useful in products with complex ingredient systems where texture, mouthfeel, and appearance are important to consumer acceptance. In addition to stabilizing emulsions, GLYCERYL LACTOOLEATE contributes to consistent texture and can improve the distribution of flavors or other additives throughout a product. It may also help prevent separation during storage and processing, which is essential for maintaining quality from production through the end of shelf life. The use of this additive can reduce the need for mechanical homogenization alone, potentially enhancing processing efficiency while supporting desired sensory and functional outcomes in finished foods.

Adi Example Calculation

Because there is no specific numeric acceptable daily intake (ADI) value publicly available from authoritative regulatory evaluations for GLYCERYL LACTOOLEATE, an illustrative calculation using a hypothetical ADI is not provided here. Without a verified numeric ADI value from regulatory sources, presenting a calculation would be conjectural rather than grounded in available evidence. In general, if a numeric ADI were established by a competent authority, an example calculation would multiply that ADI by an illustrative body weight to estimate the maximum amount that could be consumed daily under those defined parameters.

Safety And Health Research

Regulatory authorities such as the U.S. Food and Drug Administration identify food additives that may be safely used in food based on scientific review, historical use, and compliance with purity standards, as reflected in inventories like the Substances Added to Food. While specific toxicological studies for GLYCERYL LACTOOLEATE are not widely indexed in major regulatory databases, its inclusion in food additive lists suggests that it has been assessed for functional use and general safety under prescribed conditions. Evaluations typically consider potential effects such as acute toxicity, metabolic fate, and any evidence of adverse outcomes in animal or in vitro studies. Because detailed toxicological data specific to GLYCERYL LACTOOLEATE (such as long‑term carcinogenicity or reproductive studies) are not prominent in regulatory monographs publicly accessible in authoritative databases, available safety information tends to focus on its use classification and regulatory status. Users of this additive should understand that its regulatory acceptance is contingent on compliance with prescribed use conditions and that comprehensive safety evaluations are part of the broader regulatory framework that governs all permitted food additives.

Regulatory Status Worldwide

In the United States, GLYCERYL LACTOOLEATE is listed in the Substances Added to Food inventory with the technical effect of emulsifier or formulation aid and is associated with the regulatory reference 21 CFR 172.852 for glyceryl‑lacto esters of fatty acids, indicating it is permitted for use in food under prescribed conditions. This inventory inclusion reflects a regulatory recognition of its functional role and allowable use within specified food categories. The CFR section number 172.852 corresponds to multipurpose additives under Title 21 of the Code of Federal Regulations, where such emulsifiers are enumerated for direct addition to food products under defined parameters. However, specific allowable levels and food categories are governed by the regulatory text and may vary by product type. In the European Union, authoritative databases maintained by regulatory bodies such as the European Commission include searchable lists of authorized food additives and their conditions of use, based on Regulation EC No 1333/2008 and its implementing rules. While general emulsifiers are included in these lists with assigned E numbers, GLYCERYL LACTOOLEATE itself does not have a distinct E number in the available EU additive database, indicating its approval status or labelling requirements would depend on inclusion in the Union list of approved additives. Available regulatory information does not currently provide a specific EFSA evaluation or E number for this compound, highlighting differences in how individual jurisdictions catalogue and authorise food additive substances.

Taste And Functional Properties

As a technical emulsifier and formulation aid, GLYCERYL LACTOOLEATE itself does not contribute a strong flavor to food products; instead, it is chosen for its functional properties. Emulsifiers of this class tend to be neutral in taste when used at typical application levels, allowing them to perform their role in stabilizing mixtures without altering the sensory profile of the end product. They work by positioning themselves at interfaces between oil and water phases, reducing surface tension and enabling the dispersion of fine droplets, which results in a smooth and uniform texture. Functionally, compounds like GLYCERYL LACTOOLEATE can improve the consistency of baked goods, creams, sauces, and other formulations that require stable emulsions. Their effectiveness depends on concentration, processing conditions like temperature and shear, and compatibility with other ingredients such as proteins and stabilizers. In many cases, they support heat and shear stability in food systems, contributing to reliable performance across typical manufacturing and storage environments without imparting undesirable flavors or aromas.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a concept used by food safety authorities to describe the amount of a food additive that can be consumed every day over a lifetime without appreciable health risk. It is usually derived from toxicological studies and incorporates safety factors to account for uncertainties in the data. For GLYCERYL LACTOOLEATE, there is no specific ADI value published in widely available regulatory specifications, and authoritative sources do not list an EFSA‑assigned ADI with a numeric value. As such, statements about exact ADI numbers would be speculative without direct reference to a regulatory evaluation that assigns such a number. Instead, the safety assessment framework for emulsifiers and formulation aids generally involves ensuring that residues of starting materials and impurities are limited to safe levels and that the additive’s use is consistent with conditions for which regulatory approval has been granted. The absence of an explicit ADI in public regulatory documentation reflects either that a numerical ADI was not specified or that detailed toxicological evaluations have not been published with numeric limits in accessible regulatory specifications.

Comparison With Similar Additives

GLYCERYL LACTOOLEATE shares its functional classification with other emulsifiers and formulation aids such as lecithins, mono‑ and diglycerides of fatty acids, and lactylates like sodium stearoyl lactylate. These additives all improve the stability of oil‑in‑water dispersions, aid texture development, and enhance the uniform distribution of components in complex food systems. Lecithins, for example, are phospholipid‑based emulsifiers often derived from soy or egg, and they can provide natural source appeal in addition to technical functionality. Mono‑ and diglycerides of fatty acids, another broad class, are common emulsifiers in baked goods and margarine products. Compared to these, lactylate‑type emulsifiers such as sodium stearoyl lactylate combine lactic acid derivatives with fatty acid salts and are especially effective in baked systems for improving dough tolerance and crumb structure. Each emulsifier type has specific performance characteristics that influence selection for particular food applications, with choice driven by factors such as desired texture, ingredient compatibility, and processing conditions.

Common Food Applications Narrative

GLYCERYL LACTOOLEATE finds application in a variety of processed foods where emulsification and product stability are desired. For example, in bakery products, emulsifiers can help disperse fats evenly throughout doughs and batters, contributing to crumb structure and reducing staling. In sauces and dressings, such agents support the consistent suspension of oil droplets in aqueous phases, yielding a uniform texture that appeals to consumers. Ready‑to‑eat products that rely on smooth mouthfeel and stability during storage and handling may also incorporate emulsifiers like GLYCERYL LACTOOLEATE to maintain quality. In addition, foods with complex ingredient matrices often benefit from formulation aids that ensure ingredients such as vitamins, flavors, or colors remain evenly distributed. This can be important in products ranging from beverage emulsions to confectionery coatings. While specific application levels and conditions vary by product type, the overarching role of GLYCERYL LACTOOLEATE is to support the creation of consistent and appealing food products that meet consumer expectations for texture and appearance.

Safety & Regulations

FDA

  • Notes: Included in FDA Substances Added to Food inventory under glyceryl-lacto esters of fatty acids with specified use conditions, but direct certification of approval status beyond inventory is not confirmed.
  • Regulation: 21 CFR 172.852

EFSA

  • Notes: No specific EU E number or numeric ADI value is clearly documented in available authoritative databases for this compound.

JECFA

  • Notes: JECFA database records are searchable but no specific ADI or evaluation details for GLYCERYL LACTOOLEATE with numeric values were found in the sources.

Sources

Comments

No comments yet. Be the first to share!