Consists of mixed glycerol esters of mono and diacetyltartaric acid
and fatty acids of food fats prepared from esters of glycerol (see E422)
with tartaric acid (see E334). It is made by
the interaction of diacetyltartaric anhydride and mono and diglycerides.
main use is as a dough conditioner in yeast raised bakery products such
as bread although it also finds use in hot chocolate mix, gravy granules
and frozen pizza.