Comparing E472D - Tartaric 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

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.

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.