E472f – Tartaric Acid Ester Emulsifier Explained
E472f is a food additive (tartaric acid esters of mono- and diglycerides) used as an emulsifier in baked goods, margarines, and other processed foods.
Wissenswertes über "E472f"
E472f is a food additive (tartaric acid esters of mono- and diglycerides) used as an emulsifier in baked goods, margarines, and other processed foods.
What is E472f?
E472f refers to the tartaric acid esters of mono- and diglycerides of fatty acids. It is a synthetically produced emulsifier belonging to the group of fatty acid esters, approved as a food additive in the European Union. E472f helps bind water-based and fat-based ingredients together, creating a uniform and stable texture in a wide range of food products.
Production and Chemical Properties
E472f is produced by esterifying mono- and diglycerides of edible fatty acids (of animal or vegetable origin) with tartaric acid. The resulting substance is typically a white to cream-colored powder or waxy solid that is readily soluble in fats and exhibits strong emulsifying properties. Depending on the source of the fatty acids used, E472f may or may not be suitable for vegan or vegetarian diets.
Applications
E472f is commonly used in the following food products:
- Baked goods: bread, rolls, toast, cakes, and fine pastries – to improve dough stability and volume
- Margarines and vegetable fats: to stabilize emulsions
- Coffee creamers and whipped cream substitutes
- Ready meals and sauces
- Dietary and low-calorie products
Mechanism of Action as an Emulsifier
As an emulsifier, E472f contains both hydrophilic (water-attracting) and lipophilic (fat-attracting) molecular components. This allows it to position itself at the interface between water and fat, preventing phase separation. In bread dough, for example, E472f interacts with gluten proteins and starch, resulting in a more uniform dough, increased baking volume, and improved shelf life of the finished product.
Safety and Regulatory Status
E472f is authorized in the European Union under Regulation (EC) No 1333/2008 on food additives. The European Food Safety Authority (EFSA) has assessed E472f and concluded that it is safe when used as intended. No specific ADI (Acceptable Daily Intake) value has been established, as no adverse health effects have been demonstrated at typical consumption levels. Allergic reactions are rare; however, individuals with known sensitivity to tartaric acid or related substances should exercise caution.
Labeling and Consumer Transparency
Under EU food law, E472f must be declared in the ingredient list of packaged products, either as E472f or by its full name, tartaric acid esters of mono- and diglycerides of fatty acids. Consumers who are concerned about the origin of the fatty acids used (e.g., animal-derived sources) should check the product labeling or contact the manufacturer directly.
References
- European Food Safety Authority (EFSA): Re-evaluation of mono- and diglycerides of fatty acids (E 471) and mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472f) as food additives. EFSA Journal, 2017.
- Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
- Belitz, H.-D.; Grosch, W.; Schieberle, P.: Food Chemistry. 4th revised and extended edition, Springer Verlag, 2009.
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Related search terms: E472f + E 472f