E472d – Tartaric Acid Ester Food Emulsifier
E472d is an approved food emulsifier based on tartaric acid esters of mono- and diglycerides of fatty acids. It improves texture and shelf life in baked goods.
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E472d is an approved food emulsifier based on tartaric acid esters of mono- and diglycerides of fatty acids. It improves texture and shelf life in baked goods.
What is E472d?
E472d refers to Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids (also known as DATEM or TAEM). It is a synthetically produced food emulsifier approved in the European Union under Regulation (EC) No. 1333/2008 on food additives.
Emulsifiers such as E472d help to stably combine two phases that would normally not mix – such as water and fat. This results in uniform, creamy, and shelf-stable food products.
Production and Chemical Properties
E472d is produced by esterifying mono- and diglycerides of plant or animal fatty acids with tartaric acid. The resulting product is a waxy to solid substance that possesses both water- and fat-soluble properties, making it particularly valuable as an emulsifier.
- Chemically, it consists of partial fatty acid esters of glycerol, esterified with tartaric acid.
- The tartaric acid component gives the molecule greater hydrophilicity (water affinity) compared to simple mono- and diglycerides.
- E472d can be derived from both plant-based sources (e.g., soybean oil, palm oil, sunflower oil) and animal fats.
Use in Food Products
E472d is widely used in the food industry, particularly in baked goods production. Typical areas of application include:
- Bread and rolls: Improving dough volume, crumb structure, and freshness retention.
- Cakes and pastries: Stabilizing doughs and creams.
- Margarines and spreads: Improving spreadability and emulsion stability.
- Desserts and confectionery: Uniform texture and smooth consistency.
- Ready meals and sauces: Stabilization of emulsions.
In the EU, E472d is permitted at quantum satis levels in many food categories, meaning it may be used in the amount technologically necessary, provided no fixed maximum levels have been established.
Mechanism of Action
E472d functions as an amphiphilic compound: the molecule has both a hydrophilic (water-loving) and a lipophilic (fat-loving) portion. At the interface between water and fat, the emulsifier molecules align themselves and reduce surface tension. This allows fine fat droplets to be stably dispersed in water (or vice versa) without separating again.
In baked goods, E472d also interacts with gluten in the dough: it strengthens the gluten network, improves gas retention during fermentation, and leads to greater bread volume and a finer crumb structure.
Safety and Tolerability
E472d is considered safe according to current scientific evidence. The European Food Safety Authority (EFSA) has evaluated mono- and diglycerides of fatty acids and their esters (including E472d). Since these compounds are hydrolyzed in the body into glycerol, fatty acids, and tartaric acid – all naturally occurring metabolic intermediates – the safety profile is considered favorable.
- An ADI value (Acceptable Daily Intake) was deemed unnecessary by EFSA, meaning there is no specific quantity restriction based on toxicological concerns.
- Allergic reactions to E472d are very rare; however, caution is advised in individuals with known allergies to the source oils (e.g., soy).
- Vegans and vegetarians should be aware that E472d may be derived from animal fats depending on the manufacturer – labeling of the source is not currently mandatory under EU law.
Labeling
On food ingredient lists, the substance is listed either as E472d or as tartaric acid esters of mono- and diglycerides of fatty acids. Disclosure of the origin (plant-based or animal-derived) is not required under current EU regulations.
References
- European Commission: Regulation (EC) No. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives. Official Journal of the European Union, 2008.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS): Re-evaluation of mono- and diglycerides of fatty acids (E 471) and related emulsifiers. EFSA Journal, 2017.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition. Springer Verlag, Berlin/Heidelberg, 2009.
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