E472d Tartaric acid esters of mono- and diglycerides (Tartaric esters of monoglycerides)

E472dEmulsifiersOrigin: Plant or animal

Get a personal answer

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Every diet

VeganDepends

Depends on whether the glycerides come from plant or animal fat.

Gluten-freeYes

HalalDepends

Halal status depends on the fat source.

KosherDepends

Kosher status depends on the fat source and certification.

KetoYes

Low-FODMAPYes

The short answer

Tartaric acid esters of mono- and diglycerides (E472d) are emulsifiers that strengthen dough and help fat and water mix in baked goods. They are gluten-free in themselves, but vegan and halal status depends on the fat they come from.

85/100

Generally safe

Fine for most people at normal amounts.

E-numberE472d

Comes fromPlant or animal

What it doesEmulsifiers

Glycemic index—

Daily limitNot set

Also calledE472d, TEM

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Permitted in the US, EU and Canada as an emulsifier and dough conditioner.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

E472d reacts mono- and diglycerides with tartaric acid from grape processing. It supports dough structure and appears in bread, cake and cream products.

Where it comes from: Made by reacting mono- and diglycerides with tartaric acid, a by-product of winemaking. The glycerides come from plant or animal fats.

Why it’s in food

Strengthens bread dough
Improves volume in baked goods
Helps mix fat into creams

Often found in

BreadCakesIce creamCreams

Also listed as: E472d, TEM, Tartaric esters of mono- and diglycerides

Health & gut impact

Emulsifier researchUnder study

Like other emulsifiers, it is under study for gut effects in animal work. Human evidence at food levels is still limited.

EFSA re-evaluation of emulsifiers

What can I use instead?

Mono- and diglycerides (E471)

Ratio: A milder dough effect

Best for: Baking

DATEM (E472e)

Ratio: A similar amount for dough strength

Best for: Bread and buns

More emulsifiers:

Acetylated monoglycerides E472aAcetylated monoglycerides (E472a) are fat-based emulsifiers that help bread hold air and keep whipped toppings stable. They are common in bakery and generally considered safe; check the source fat if you avoid animal ingredients.Use in moderation Ammonium phosphatides E442Ammonium phosphatides (E442) are a chocolate emulsifier made from vegetable oil. They are an alternative to soy lecithin when a recipe needs chocolate to flow, and they are considered safe.Generally safe Brominated vegetable oil (BVO)Brominated vegetable oil (BVO) kept the citrus flavor from floating to the top of some sodas. The FDA banned it in 2024 because of thyroid effects, so check older or imported citrus drinks.Best to avoid Calcium stearoyl lactylate E482Calcium stearoyl lactylate (E482) is a dough strengthener that helps bread rise and stay soft. Its fat source varies, so vegans and people following halal or kosher rules should check the label.Use in moderation

Common questions

Where does the tartaric acid come from?

Winemaking leaves tartaric acid behind as a by-product, and food makers use it to make this emulsifier.

Is E472d gluten-free?

The emulsifier itself is gluten-free. Check the rest of the product, because bread and cake mixes often contain wheat.

Is Tartaric acid esters of mono- and diglycerides safe?

Generally safe (85/100). Permitted in the US, EU and Canada as an emulsifier and dough conditioner.

Is Tartaric acid esters of mono- and diglycerides vegan?

Depends. Depends on whether the glycerides come from plant or animal fat.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E472d
EFSA re-evaluation of emulsifiers

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