Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium

INS 470(i)

Used as an emulsifier — Codex also lists it as anticaking agent, stabilizer.

These are the soaps of the common saturated fatty acids, used as emulsifiers, anticaking agents and glazing agents rather than as cleaning products.

Where it is and isn’t permitted

Status of Salts of myristic, palmitic and stearic acids with ammonia, calcium, potassium and sodium by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

21 food categories

no numerical limit (good manufacturing practice)

Show every food category
  • 01.2.1.1 Fermented milks (plain), not heat-treated after fermentation — GMP
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — GMP
  • 01.2.2 Renneted milk (plain) — GMP
  • 04.1.1.2 Surface-treated fresh fruit — GMP
  • 04.2.1.2 Surface-treated fresh vegetables, (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds and nuts and seeds — GMP
  • 06.4.2 Dried pastas and noodles and like products — GMP
  • 08.1.1 Fresh meat, poultry and game, whole pieces or cuts — GMP
  • 08.1.2 Fresh meat, poultry and game, comminuted — GMP
  • 09.2.1 Frozen fish, fish fillets, and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.2 Frozen battered fish, fish fillets and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.3 Frozen minced and creamed fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.4.1 Cooked fish and fish products — GMP
  • 09.2.4.3 Fried fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — GMP
  • 10.2.1 Liquid egg products — GMP
  • 10.2.2 Frozen egg products — GMP
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — GMP
  • 12.1.1 Salt — GMP
  • 12.1.2 Salt substitutes — GMP
  • 12.2.1 Herbs and spices — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — GMP
CXS 192-1995 Table Three, INS 470(i)and 21 further provisionsretrieved 2026-09-07

What it is made from

Made by neutralising myristic, palmitic or stearic acid with an alkali. The fatty acids may come from plant oils or from animal fat, and the source is not declared.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Every name it appears under

2 recorded names. A label may use any of them.

INS number

  • 470(i)

Other names

  • SALTS OF MYRISTIC, PALMITIC AND STEARIC ACIDS WITH AMMONIA, CALCIUM, POTASSIUM AND SODIUM

Hazard reference values

No reference value for this substance in the sources we hold.

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.

Sources for this page

  • gsfa retrieved 2026-09-07

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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