Tartaric acid esters of mono- and diglycerides

Tartaric acid esters of mono- and diglycerides (E472d) are partial tartaric acid esters of glycerides from edible fats. They function as emulsifiers and dough conditioners in bread and baked goods, improving dough stability, gas retention, and crumb texture. They are metabolised by hydrolysis to tartaric acid, glycerol, and fatty acids — all normal dietary components.

JECFA's ADI is "not specified," evaluated in 1973. The tartaric acid component is a natural constituent of grapes and wine; the glycerol and fatty acid components are normal lipid metabolites. No adverse effects have been identified at any realistic dietary dose from food additive use.

Tartaric acid esters of mono- and diglycerides are approved in the EU, US (GRAS), UK, and globally. They are encountered in commercial bread, pastry, and baked goods. For the general population there are no health concerns. As emulsifiers derived from food-grade fats and natural food acids, they have a reassuring metabolic profile.