E472E – Diacetyltartaric and fatty acid esters of glycerol
StabiliserDescription
An emulsifier and dough conditioner, synthesized from glycerol, diacetyltartaric acid, and fatty acids (typically vegetable derived). It is a highly hydrophilic surfactant used to stabilize oil-in-water emulsions, strengthen the gluten matrix in baked goods (improving volume and crumb structure), and prevent staling.