Comparing E472B - Lactic acid esters of mono- and diglycerides of fatty acids vs E472D - Tartaric acid esters of mono- and diglycerides of fatty acids

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Overview

E472B - Lactic acid esters of mono- and diglycerides of fatty acids

Lactic acid esters of mono- and diglycerides of fatty acids (E472b) are food emulsifiers that help oil and water mix, keep textures smooth, and improve the feel of baked goods. You’ll often see them in breads, cakes, whipped toppings, and dairy-style products where stable, fine texture matters.

E472D - Tartaric acid esters of mono- and diglycerides of fatty acids

Tartaric acid esters of mono- and diglycerides of fatty acids (E472D) are food emulsifiers. They help oil and water mix, steady foams, and improve texture in many foods. You’ll see them most often in baked goods, spreads, and creamy drinks.