Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Safe and widely used in commercial baking. Vegans should verify origin.
- Category
- Emulsifiers
- Vegan
- maybe
- Vegetarian
- maybe
What it is
A complex synthetic emulsifier often used in baking to strengthen dough and retain air.
How it is used in food
Combining acetic and tartaric groups on one molecule, it delivers both effects at once — the aerating and crumb-softening action of acetic esters plus the gluten-strengthening action of tartaric esters — which suits bread and cake mixes made on high-speed industrial lines.
Commonly found in- Bread
- Pastries
- Cake mixes
Health and safety
Metabolized safely by the body into common dietary components.
EFSA's 2019 re-evaluation of E 472a–f found no safety concern at reported use levels and set no numerical ADI. Digestion yields glycerol, fatty acids, acetic acid and tartaric acid — all ordinary dietary components. Fatty acid origin may be plant or animal, so vegans should check certification.
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
- E472f
Worth knowing
It is one of the least used members of the E 472 family; when EFSA gathered industry data for its re-evaluation, reported use of E 472f was so sparse that exposure had to be estimated from the group as a whole rather than from real usage figures.
Conclusion
Safe and widely used in commercial baking. Vegans should verify origin.
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Open the appEntry last reviewed 2026-07-28.
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