Mono- and diglycerides of fatty acids esterified with mono- and diacetyltartaric acid (E472e)

Mono- and diacetyltartaric acid esterified mono- and diglycerides of fatty acids (E472e) – what is it?

Mono- and diglycerides of fatty acids esterified with mono- and diacetyltartaric acid (E472e) is an additive used in the food industry. It is a mixture of mono- and diglycerides of fatty acids that have been modified by esterification with mono- and diacetyltartaric acid.

This substance has various applications in food production, and its functions and properties make it a popular additive.

Properties of E472e mono- and diglycerides

Mono- and diacetyltartaric acid esterified mono- and diglycerides of fatty acids (E472e) are emulsifiers, meaning that they help maintain a stable emulsion between ingredients of different polarity, such as fats and water. As a result, they improve the consistency and texture of food products by preventing the segregation of ingredients.

Applications of E472e mono- and diglycerides

E472e is widely used in the food industry. Among others, it is used in the production of baked goods, confectionery, margarines, ice cream, sauces and other food products. As an emulsifier, it helps stabilize the structure of products, providing a uniform texture and improving organoleptic qualities.

Where to buy E472e mono- and diglycerides?

E472e can be found in grocery stores, both stationary and online, which offer ingredients for food production. In addition, it is also available in grocery wholesalers for industrial manufacturers.

E472e mono- and diglycerides and their functions in foods

Mono- and diacetyltartaric acid esterified mono- and diglycerides of fatty acids (E472e) play a key role in the food industry as emulsifiers. Their main function is to maintain a stable emulsion in food products, which affects their texture, consistency and appearance. The additive also helps produce foods with better organoleptic qualities by ensuring a uniform structure and preventing separation of ingredients. Thanks to its emulsifying properties, E472e significantly affects the quality and shelf life of food products, making it a popular ingredient in the food industry.