TARTARIC ACID ESTERS OF MONO- AND DIGLYCERIDES OF FATTY ACIDS

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are food emulsifiers produced by esterifying mono- and diglycerides with tartaric acid, and Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used to stabilize emulsions and improve processing performance in many food systems.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are commonly associated with E472d in ingredient classifications, and Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are valued for improving dough handling, stabilizing fat-water interfaces, and supporting consistent texture in bakery and fat-based products.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids performance depends on fatty acid profile, degree of esterification, and product physical form, so grade selection and proper dispersion are important for consistent results.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of tartaric acid esters of mono- and diglycerides)
Molecular Weight: Variable (mixture)

Synonyms: Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Tartaric Acid Esters of Mono- and Diglycerides, E472d, Emulsifier E472d, Tartaric Acid Esterified Glycerides, Tartaric Acid Glycerides, Tartaric Acid Mono- and Diglyceride Esters, Tartaric Acid Emulsifier, Tartaric Acid Ester Emulsifier, Tartaric Acid Esters of Mono/Diglycerides, Tartaric Acid Dough Conditioner, Tartaric Acid Glycerol Esters, Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Tartaric Acid Esters of Mono- and Diglycerides, Tartaric Acid Esters of Mono and Diglycerides, Tartaric Esters of Mono- and Diglycerides of Fatty Acids, Tartaric Esters of Mono and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids Esters of Tartaric Acid, Mono and Diglycerides of Fatty Acids Esters of Tartaric Acid, Tartaric Acid Esterified Mono- and Diglycerides of Fatty Acids, Tartaric Acid Esterified Mono and Diglycerides of Fatty Acids, Tartaric Acid Esters of Monoglycerides and Diglycerides of Fatty Acids, Tartaric Acid Esters of Monoglycerides and Diglycerides, Tartaric Esters of Monoglycerides and Diglycerides of Fatty Acids, Tartaric Acid Mono- and Diglyceride Esters, Tartaric Acid Mono and Diglyceride Esters, Tartaric Acid Esters of Glycerides of Fatty Acids, Tartaric Esters of Glycerides of Fatty Acids, Tartaric Acid Fatty Acid Mono- and Diglyceride Esters, Tartaric Acid Fatty Acid Mono and Diglyceride Esters, Tartaric Acid Ester of Mono- and Diglycerides of Fatty Acids, Tartaric Acid Ester of Mono and Diglycerides of Fatty Acids, Tartaric Esters of Mono- and Diglycerides, Tartaric Esters of Mono and Diglycerides, Tartaric Acid Emulsified Mono- and Diglycerides of Fatty Acids, Tartaric Acid Emulsified Mono and Diglycerides of Fatty Acids, Tartaryl Esters of Mono- and Diglycerides of Fatty Acids

APPLICATIONS

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in bakery products to improve dough handling and support consistent crumb structure.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into bread and rolls to stabilize gas cells and improve loaf volume in compatible systems.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in bakery improver blends to improve processing tolerance and reduce variability.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in cakes and sponge products to improve batter stability and aeration.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into cake mixes to improve volume and reduce collapse after baking.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in high-ratio cakes to improve emulsification of fats and reduce oiling-off.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in margarine and spreads to stabilize emulsions and improve plasticity.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into table spreads to reduce oil separation and improve emulsion stability.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in bakery margarines to improve water-in-oil emulsion robustness during processing.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in dairy and non-dairy creamers to stabilize fat emulsions and improve mouthfeel.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into powdered creamers to improve dispersibility and reduce oil separation.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in liquid creamers to improve stability during heat processing.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in sauces and dressings to stabilize oil-in-water emulsions and improve texture.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into mayonnaise-type systems to improve stability and reduce phase separation.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in cheese sauces to improve emulsification and smoothness.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in beverage emulsions and clouding agents to stabilize flavor oils and reduce ring formation.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into citrus oil emulsions to improve storage stability and dilution behavior.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in flavor emulsion concentrates to maintain homogeneity during transport and storage.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in confectionery coatings and fillings to stabilize emulsions and reduce oil separation in fat-based systems.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into chocolate spreads to improve stability and texture.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in praline and nut pastes to reduce oil migration and improve consistency.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in processed meats and meat alternatives to stabilize fat and water and improve texture in emulsified systems.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are incorporated into sausages to reduce fat separation during heating.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are used in plant-based meat products to improve binding and mouthfeel.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are valued because Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids provide multifunctional emulsification and processing benefits that support stable textures and consistent quality across many food formulations.

DESCRIPTION

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are produced by esterifying tartaric acid with mono- and diglycerides, creating molecules that combine hydrophobic fatty chains with tartaric acid-derived hydrophilic groups.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids function as emulsifiers by reducing interfacial tension and stabilizing dispersed droplets, and they can also influence fat crystallization and dough properties in bakery systems.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids can interact with proteins and starch in some systems, supporting improved structure and reduced staling in baked goods.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are supplied as waxy solids, powders, or pastes depending on fatty acid profile and manufacturing method.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are often used with other emulsifiers such as mono- and diglycerides, lecithin, or DATEM to achieve a targeted functional profile.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids should be selected based on melting behavior, acid value, and processing conditions to ensure stable performance.

Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from strong odors and contaminants.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids are food-grade materials, but good hygiene and safe handling should be followed during heated processing and powder handling.
Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids should be used according to applicable food additive regulations and good manufacturing practices for the target market.

PROPERTIES

Common Name: Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids
Food Classification: E472d (common classification)
Chemical Type: Tartaric esterified glycerides; emulsifier; processing aid
Appearance: Waxy solid, powder, or paste (grade dependent)
Odor: Mild characteristic odor
Solubility: Dispersible in oils; limited water solubility; forms emulsions with proper processing
Function: Emulsifier, stabilizer, texture modifier, fat crystallization modifier, processing aid
Melting Range: Grade dependent; influenced by fatty acid profile and esterification
Acid Value: Grade dependent; influences functionality and compatibility
Stability: Stable under typical food processing conditions; performance depends on heat history and dispersion
Storage Temperature: 15–30°C, dry, tightly closed, protect from heat and strong odors
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing dust during handling and powder transfer.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Disperse Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids properly to avoid lumps and achieve consistent emulsification.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
Sweep up spilled material and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues to prevent slip hazards.

Handling Precautions:
Select the correct grade based on target emulsion type, melting behavior, and processing method because performance depends strongly on composition.
Control processing temperature and shear to achieve proper dispersion and stable droplet size distribution.
Rotate stock using FIFO practices to maintain consistent quality and predictable functional performance.