Comparing E472 - acid esters of mono- and diglycerides of fatty acids vs E473 - Sucrose esters of fatty acids

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Overview

E472 - acid esters of mono- and diglycerides of fatty acids

Acid esters of mono- and diglycerides of fatty acids (E472) are a family of emulsifiers made by joining food acids to mono- and diglycerides, which themselves come from fats and oils. They help mix oil and water, keep textures smooth, and improve the freshness and volume of baked goods. E472 includes several subtypes, such as acetic, lactic, citric, tartaric, acetyltartaric, mixed acetic/tartaric, and succinic acid esters.

E473 - Sucrose esters of fatty acids

Sucrose esters of fatty acids (E473) are emulsifiers made from table sugar and edible fats. They help oil and water mix, keep foams stable, and improve the texture of many foods. You’ll see them in small amounts across bakery, dairy alternatives, confectionery, and drinks.

Synonyms

E472

acid esters of mono- and diglycerides of fatty acids

E473

Sucrose esters of fatty acids

Sucroesters

sugar ester

sucrose esters

Functions

emulsifier flour treatment agent stabilizer

emulsifier stabilizer

Origins

Products

Found in 7 products

Found in 155 products

Search rank & volume

#49330 / mo🇺🇸U.S.

#321490 / mo🇺🇸U.S.

Awareness score

×0.78

under-aware

×0.48

under-aware

Search volume over time

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Interest over time for 5 keywords in U.S. during the last 10 years.

Popular questions

What foods to avoid that have e472 tartatic and esters of mono and diglyerides?
Common sources include packaged breads and rolls, cakes, pastries, biscuits, pie crusts, margarines/spreads, ice cream and frozen desserts, non‑dairy creamers/whipped toppings, confectionery fillings, and some sauces/dressings. Check labels for E472 (a–f), “tartaric acid esters of mono- and diglycerides,” or “DATEM” (E472e).
What is e471 and e472?
E471 is mono- and diglycerides of fatty acids—an emulsifier made from fats and glycerol that helps mix oil and water and improve texture. E472 is a family of related emulsifiers formed by reacting those mono-/diglycerides with food acids (acetic, lactic, citric, tartaric) and is widely authorized for similar uses in foods.
What is e472 d tartaric acid esters of mono and diglycerides?
E472d is the tartaric acid esters of mono- and diglycerides, an emulsifier and dough conditioner used in bakery fats, breads, cakes, and whipped/creaming products. It is authorized in many countries; note that E472e (DATEM) is a different, acetylated tartaric ester.
What is e472 in food?
E472 refers to acid esters of mono- and diglycerides of fatty acids—emulsifiers that stabilize oil–water mixtures, improve dough strength and crumb, and help prevent separation or staling in products like bread, cakes, spreads, and desserts. They can be listed as E472a–f or by names such as lactic/citric/tartaric acid esters or DATEM (E472e).
What is e472 of tartaric acid essters of mono and diglycerides?
It’s the E472d subtype: tartaric acid esters of mono- and diglycerides, used as an emulsifier and dough improver in bakery and aerated dessert applications. It helps stabilize emulsions and texture and is permitted under food additive regulations in many regions.