E472e

Emulsifiers, Stabilisers, Thickeners and Gelling Agents.
Esters of synthetic fats, produced from glycerol, natural fatty acids and another organic acid (acetic, lactic, tartaric, citric). The fatty acids are mainly from plant origin, but also fats of animal origin may be used. The product generally is a mixture of different components, with a composition similar to partially digested natural fat esterified with other natural acids.

Diacetyl tartaric acid ester of mono- and diglycerides is an emulsifier primarily used in baking. It is used to strengthen the dough by building a strong gluten network.

It is used in crusty breads, such as rye bread with a springy, chewy texture, as well as biscuits, coffee whiteners, ice cream, and salad dressings.