E472D – Tartaric acid esters of mono- and di-glycerides of fatty acids
StabiliserDescription
A synthetic emulsifier and dough conditioner derived from glycerol, esterified fatty acids, and tartaric acid. It functions by interacting strongly with gluten proteins, increasing dough stability, gas retention, and final loaf volume and softness.
Notes
Tartaric acid esters of mono- and diglycerides (known as TATEM in the industry) is made by combining tartaric acid with mono- and diglycerides. Tartaric acid is naturally found in grapes and is commonly known as 'cream of tartar' in baking, while mono- and diglycerides are simple fat molecules. The manufacturing process chemically links these components together, creating a specialized ingredient that can interact with both fats and proteins in dough. This additive functions primarily as a dough conditioner in bread and baked goods. It helps improve the structure and texture of bread by strengthening the gluten network (the protein structure that gives bread its chewy texture) and allowing the dough to trap more gas during rising. This results in bread with better volume, softer texture, and longer shelf life. You'll find E472D in commercial breads, rolls, pizza dough, and other yeast-based baked products. While tartaric acid can be found naturally in grapes, the commercial version is often synthetically produced, making the final product synthetic overall. It's generally suitable for vegetarians and vegans, as most manufacturers use plant-based sources for the mono- and diglycerides, though it's worth checking with specific brands if this is a concern. The ingredient is widely approved by food safety authorities and considered safe for regular consumption at the levels typically used in food production.