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Introduction
E472f is a mixed ester produced by reacting mono- and diglycerides with both acetic acid and tartaric acid. The manufacturing process typically involves sequential or simultaneous esterification, resulting in a molecule that carries both acetyl groups (from acetic acid) and tartaric acid residues. This combination gives E472f intermediate properties between E472a (only acetic) and E472e (diacetyltartaric acid). The HLB value ranges from approximately 7-8, making it moderately hydrophilic.
E472f is less commonly used than E472a or E472e but finds specific applications in cake batters, whipped dessert emulsions, and some bakery shortenings. It provides both starch complexation (from the acetic component) and moderate protein interaction (from the tartaric component). Unlike E472e which is very effective in lean doughs, E472f works better in high-fat, high-sugar systems like cakes. It is approved in the EU (E472f) and Codex, though not separately listed in the USA (often covered under broader tartaric ester regulations).
CAS Number
Mixture: 91052-83-5.
Synonyms
Mixed acetic and tartaric acid esters of mono/diglycerides, Acetic and tartaric acid esters, MATEM, E472f.
Topic Headings
*1. Functionality in high-ratio cake systems (detailed paragraph form)*
High-ratio cakes contain more sugar than flour (by weight) and a high proportion of liquid. This creates several challenges: sugar competes with flour for water, delaying starch gelatinization; the high liquid content can cause batter separation; and without proper emulsification, the cake has coarse, uneven crumb and poor volume. E472f addresses all three issues simultaneously. The acetic portion complexes with amylose, providing anti-staling properties and fine crumb texture. The tartaric portion interacts with egg proteins, stabilizing the foam structure that incorporates air during mixing. Additionally, the balanced HLB (7-8) allows E472f to stabilize the oil-water interface without destabilizing the foam. In practice, cake batters containing 0.4-0.7% E472f (flour basis) show 30% higher batter specific gravity (more air incorporated), 25% greater baked volume, and 40% finer crumb compared to batters without emulsifier. The cakes also remain softer for 5-7 days at room temperature.
*2. Comparison with cake-specific emulsifiers (list form)*
• E472f vs E471 + E472e blend — A blend of 0.3% E471 and 0.3% E472e is often used in cakes; E472f alone at 0.5% gives equivalent or better results with simpler formulation.
• E472f vs E472a (ACETEM) — E472a gives good anti-staling but poor volume in high-sugar cakes; E472f gives both volume and anti-staling.
• E472f vs E472b (LACTEM) — E472b is better for whipped toppings (foam stability); E472f is better for baked cakes (heat stability and crumb structure).
• E472f vs propylene glycol esters (E477) — E477 gives exceptional aeration in cakes but produces a drier mouthfeel; E472f gives moister texture.
3. Applications in various bakery products (list form)
• Layer cakes and sponges — 0.4-0.7% increases volume by 25-30%; produces uniform, fine crumb; reduces crumbling during slicing.
• Brownies and dense cakes — 0.3-0.5% improves tenderness without making product cake-like; maintains desired fudgy texture.
• Dessert dry mixes — 0.5-1.0% (dry mix basis) ensures consistent results for home bakers; reduces sensitivity to over-mixing or under-mixing.
• Cream fillings for pastries — 0.2-0.4% prevents water migration from filling to pastry shell; maintains crispness for 2-3 days longer than control.
• Liquid emulsions for aerosol whipped cream — 0.3-0.6% stabilizes fat globules and improves foam uniformity upon dispensing.
4. Manufacturing process and quality specifications (paragraph form)
E472f is manufactured in a two-step or one-pot process. In the one-pot method, mono- and diglycerides are heated with tartaric acid to 180-200°C under vacuum for partial esterification, then acetic acid (or acetic anhydride) is added to complete the reaction. Alternatively, pre-made diacetyltartaric acid is reacted with mono- and diglycerides, with residual acetic acid added separately. Quality specifications according to JECFA include: acid value max 15 mg KOH/g, saponification value 300-420 mg KOH/g, free tartaric acid max 3%, free acetic acid max 1%. The product is typically a pale yellow to amber waxy solid or viscous liquid depending on the fatty acid composition (saturated fats give solids; unsaturated oils give liquids). Storage stability is 12-18 months in sealed containers below 30°C. E472f is moderately hygroscopic and should be protected from moisture to prevent hydrolysis and free fatty acid formation.
