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Citric and Fatty Acid Esters of Glycerol

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016

Year of publication 2016

Place of publication Rome, Italy ;

Pages 6p.

Publisher FAO/WHO ;

Product type Meeting

Edition 1

Synopsis (short abstract) Obtained by esterification of glycerol with citric acid and edible fatty acids, or by reaction of a mixture of mono- and diglycerides of edible fatty acid, with citric acid; consists of mixed esters of citric acid and edible fatty acids with glycerol; may contain minor parts of free fatty acids, free glycerol, free citric acid and mono- and diglycerides; may be wholly or partially neutralized with sodium hydroxide or potassium hydroxide (as declared on the label).

Statutory body / Meeting title Joint FAO/WHO Expert Committee on Food Additives (JECFA)

Meeting symbol N/A

Meeting Session Number Sess. 82

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Meeting location N/A

Language English

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    Obtained by esterification of glycerol with citric acid and edible fatty acids, or by reaction of a mixture of mono- and diglycerides of edible fatty acid, with citric acid; consists of mixed esters of citric acid and edible fatty acids with glycerol; may contain minor parts of free fatty acids, free glycerol, free citric acid and mono- and diglycerides; may be wholly or partially neutralized with sodium hydroxide or potassium hydroxide (as declared on the label).
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    Lutein esters from Tagetes erecta is obtained by solvent extraction of dried petals of Tagetes erecta L., further purification and subsequent removal of solvents under vacuum. Lutein diesters account for the major part and a smaller proportion of zeaxanthin diesters is also present. The esters contain saturated long chain fatty acids, such as myristic, palmitic and stearic acid in various proportions with palmitic acid being a major component. Waxes naturally occurring in the source material may also be present. Only the following solvents may be used in the production: methanol, ethanol, 2-propanol, hexane, acetone, methyl ethyl ketone and carbon dioxide. Usually food grade antioxidants are added to stabilize the product. Products of commerce are normally further formulated e.g. in order to standardize colour content or to obtain water soluble/dispersible products.
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