21 CFR § 172.852 - Glyceryl-lacto esters of fatty acids.

---
identifier: "/us/cfr/t21/s172.852"
source: "ecfr"
legal_status: "authoritative_unofficial"
title: "21 CFR § 172.852 - Glyceryl-lacto esters of fatty acids."
title_number: 21
title_name: "Food and Drugs"
section_number: "172.852"
section_name: "Glyceryl-lacto esters of fatty acids."
chapter_name: "FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES"
subchapter_number: "B"
subchapter_name: "FOOD FOR HUMAN CONSUMPTION"
part_number: "172"
part_name: "FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION"
positive_law: false
currency: "2026-04-05"
last_updated: "2026-04-05"
format_version: "1.1.0"
generator: "[email protected]"
authority: "21 U.S.C. 321, 341, 342, 348, 371, 379e."
regulatory_source: "42 FR 14491, Mar. 15, 1977, unless otherwise noted."
cfr_part: "172"
---


# 172.852 Glyceryl-lacto esters of fatty acids.

Glyceryl-lacto esters of fatty acids (the lactic acid esters of mono- and diglycerides) may be safely used in food in accordance with the following prescribed conditions:

(a) They are manufactured from glycerin, lactic acid, and fatty acids conforming with § 172.860 and/or oleic acid derived from tall oil fatty acids conforming with § 172.862 and/or edible fats and oils.

(b) They are used in amounts not in excess of those reasonably required to accomplish their intended physical or technical effect as emulsifiers and plasticizers in food.