Mixed acetic and tartaric acid esters of mono- and diglycerides

Mixed acetic and tartaric acid esters of mono- and diglycerides (E472f) are partial esters of glycerides with a mixture of acetic and tartaric acids. They combine the properties of ACETEM (E472a) and the tartrate esters (E472d), providing strong dough-strengthening effects in bread and fermented baked goods. They improve dough machinability and gas retention, leading to better volume and crumb texture in commercial bread.

JECFA's ADI is "not specified," evaluated in 1973. On digestion, E472f releases acetic acid, tartaric acid, glycerol, and fatty acids — all normal dietary components. The body handles each of these through well-established metabolic pathways. No adverse effects have been identified at any realistic dietary exposure.

Mixed acetic and tartaric acid esters of mono- and diglycerides are approved in the EU, US (GRAS), and globally. They are used primarily in commercial bakeries producing high-volume bread and fermented pastry products. For healthy adults there are no safety concerns. Like other E472 variants, they represent a class of food emulsifiers derived from common food-grade materials and having excellent safety records.