Comparing E472A - Acetic acid esters of mono- and diglycerides of fatty acids vs E472F - Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

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Overview

E472A - Acetic acid esters of mono- and diglycerides of fatty acids

Acetic acid esters of mono- and diglycerides of fatty acids (E472a) are food-grade emulsifiers made by attaching small “acetyl” groups to glycerides from edible fats and oils. They help oil and water mix, keep textures stable, and improve freshness in many baked and creamy foods. They are approved in the EU and permitted in the US under specific conditions for use in food.

E472F - Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids

E472F is a group of emulsifiers made by attaching small amounts of acetic acid and tartaric acid to mono- and diglycerides of fatty acids. Food makers use it to help oil and water mix, to stabilize foams, and to improve the texture of baked goods and creams. It is authorized for use in the European Union with defined purity rules.