Tartaric acid esters of mono- and diglycerides of fatty acids
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Description
The food additive E472D, known as tartaric acid esters of mono- and diglycerides of fatty acids, is an emulsifier used in the food industry to improve the texture and stability of products. It belongs to the group of esters of mono- and diglycerides of fatty acids, which also includes E472a, E472b, E472c, E472e, and E472f. Its origin is semi-synthetic: it is obtained by esterification of mono- and diglycerides of fatty acids with tartaric acid, a natural organic acid present in fruits such as grapes.
Industrially, the reaction is carried out at high temperatures and in the presence of catalysts, followed by purification processes. The physicochemical properties of E472D include being a solid or semi-solid from white to ivory, with a variable melting point depending on the fatty acid composition. It is soluble in fats and oils, and insoluble in water, although it can disperse in water to form emulsions. Its main function is to stabilize water-in-oil (W/O) and oil-in-water (O/W) emulsions, in addition to acting as a texturizing agent and consistency improver.
Historically, emulsifiers derived from mono- and diglycerides have been used since the mid-20th century, and E472D was approved in the European Union as a food additive after safety evaluations. The European Food Safety Authority (EFSA) has re-evaluated E472D on several occasions, most recently in 2019, concluding that there are no safety concerns at authorized use levels. The World Health Organization (WHO) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have also evaluated this additive, establishing an Acceptable Daily Intake (ADI) of 30 mg/kg body weight for the group of esters of mono- and diglycerides of fatty acids (E472a-f).
The overall safety assessment is favorable, considering it a safe additive for the general population at usual consumption levels. In food labeling, it must appear as 'tartaric acid esters of mono- and diglycerides of fatty acids' or with its E number (E472D).
E472D is mainly used as an emulsifier in a wide variety of food products. According to Regulation EC 1333/2008, it is authorized in categories such as bakery and pastry products (bread, pastries, cookies), cocoa and chocolate products, ice cream, emulsified sauces, margarines and spreads, processed meat products, and dairy product substitutes.
In the Spanish market, it can be found in brands of sliced bread, industrial pastries (such as muffins and croissants), chocolates and cocoa creams, supermarket ice creams, and vegetable margarines. Authorized limits vary by category: for example, in fine bakery products up to 10 g/kg, in ice cream up to 5 g/kg, and in margarines up to 10 g/kg. Compared to the US FDA, E472D is classified as GRAS (Generally Recognized as Safe) and is allowed in similar foods, although with some differences in maximum amounts. In Japan, it is also approved as an emulsifier under the name 'tartaric acid esters of glycerin'. The versatility of E472D makes it useful in products that require a smooth and stable texture, preventing phase separation.
Scientific studies have not documented significant adverse effects associated with the consumption of E472D at authorized levels. EFSA, in its 2019 re-evaluation, concluded that there are no safety concerns for the general population, including children and adults. The biological mechanism of esters of mono- and diglycerides is their hydrolysis in the digestive tract, releasing fatty acids and glycerol, which are metabolized naturally. No specific sensitive populations have been identified, although people with allergies to components of the additive (unlikely) could present reactions.
No interactions with medications are known. WHO/JECFA established an ADI of 30 mg/kg body weight for the group of E472, based on chronic toxicity studies in animals that showed no adverse effects. In humans, no cases of toxicity have been reported.
Therefore, it is considered a safe and well-tolerated additive.
- Tartaric acid esters of glycerides
- Tartaric acid esters of mono- and diglycerides of fatty acids
- DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
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