Mono- and diglycerides of fatty acids esterified with tartaric acid (E472d) – what is it?
Mono- and diglycerides of fatty acids esterified with tartaric acid (E472d) is a substance used as a food additive, which is a mixture of fatty acid esters with glycerol. It is an emulsifier that helps stabilize and homogenize mixtures, improving the texture and consistency of food products.
This substance can be synthesized from natural raw materials, such as vegetable oils, keeping processing levels relatively low, which is desirable for many consumers looking for natural food additives.
Properties of Tartaric Acid Esterified Mono- and Diglycerides of Fatty Acids (E472d)
E472d is a highly stable emulsifier, which means it can be used under a variety of process conditions, including high temperatures during cooking, baking or pasteurization. In addition, it has the ability to maintain equilibrium between phases in products, which helps maintain a uniform consistency and prevents separation of ingredients.
Use of Tartaric Acid Esterified Mono- and Diglycerides of Fatty Acids (E472d)
E472d is widely used in the food industry as a stabilizer and emulsifier. It is used in the production of many food products, such as margarines, cocoa pastes, sauces, fillings, and bakery products, where it helps maintain consistency while providing the right texture and viscosity.
Where to buy Tartaric acid esterified mono- and diglycerides of fatty acids (E472d)?
This product is widely available in grocery stores and online stores specializing in food ingredients. It can be found both as a separate ingredient and in the composition of finished food products that contain it.
Tartaric acid esterified mono- and diglycerides of fatty acids (E472d) and its functions in foods
E472d plays a key role in the food industry, enabling manufacturers to achieve desired product characteristics, such as uniform consistency, emulsion stability, and appropriate texture. Thanks to its emulsifying properties, this substance has a positive impact on the quality and shelf life of many foodstuffs, making it an extremely valuable additive in food production.
