Tartaric acid esters of mono- and diglycerides of fatty acids
Safe for consumption, but vegans should check for plant-origin certification.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
An emulsifier used to stabilize fats and improve texture in processed foods.
How it is used in food
A dough conditioner and emulsifier: it strengthens the gluten network so bread and fine bakery goods hold fermentation gas better, giving greater volume and a finer, more even crumb, and it helps disperse fat evenly through the dough.
Commonly found in- Baked goods
- Margarine
- Desserts
Health and safety
Safe and breaks down into normal dietary fats and acids during digestion.
Covered by EFSA's 2019 re-evaluation of the mono- and diglyceride esters, which found no safety concern at reported use levels. It hydrolyses in the gut to glycerol, fatty acids and tartaric acid; tartaric acid is only partly absorbed, with the remainder metabolised by colonic bacteria.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E472d
Worth knowing
The tartaric acid it is built from is the characteristic acid of grapes, recovered industrially from winemaking residues. E 472d is much less used than its close cousin DATEM (E 472e), which combines tartaric and acetic groups on the same molecule and does the same job more efficiently.
Conclusion
Safe for consumption, but vegans should check for plant-origin certification.
Is it in what you are buying?
ScanWise reads the barcode and tells you which additives a product actually contains, and what they do to its score.
Open the appEntry last reviewed 2026-07-28.
← All additives