§ 172.848 Lactylic esters of fatty acids.
Lactylic esters of fatty acids may be safely used in food in accordance with the following prescribed conditions:
（a） They are prepared from lactic acid and fatty acids meeting the requirements of §172.860（b） and/or oleic acid derived from tall oil fatty acids meeting the requirements of §172.862.
（b） They are used as emulsifiers, plasticizers, or surface-active agents in the following foods, when standards of identity do not preclude their use:
| Foods | Limitations |
| Bakery mixes | |
| Baked products | |
| Cake icings, fillings, and toppings | |
| Dehydrated fruits and vegetables | |
| Dehydrated fruit and vegetable juices | |
| Edible vegetable fat-water emulsions | As substitutes for milk or cream in beverage coffee. |
| Frozen desserts | |
| Liquid shortening | For household use. |
| Pancake mixes | |
| Precooked instant rice | |
| Pudding mixes |