Origin
E 472 e is produced from mono- and diglycerides of fatty acids and mono- and diacetyl tartaric acid. In a chemical process, mono- and diglycerides are esterified with tartaric acid (E 334). The starting product for the glycerides is usually plant fats such as soybean oil or rapeseed oil. E 472 e has the property of strongly reacting with proteins or wheat gluten.
Usage
E 472 e is very commonly used as an emulsifier in the baking industry because it can improve the gas retention capacity in baked goods through its aforementioned properties, thus providing a larger volume for rolls and bread. In dough products like pasta, it can increase bite resistance. E 472 e is permitted without maximum quantity restrictions for all foods and is frequently found in the following food items: Pasta, cakes, cookies, bakery products, desserts, and puff pastry products.
Risks
E 472 e is considered a harmless food additive. The ADI value (Acceptable Daily Intake), which is the recommended daily dose, is set at 50 mg/kg body weight.