Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids
Score impact
0.00
points/product
Description
The food additive E472F, known as mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, belongs to the category of emulsifiers. It is obtained by esterification of mono- and diglycerides of fatty acids with acetic acid and tartaric acid, both natural compounds present in many foods.
Industrially, it is produced from edible fats and oils, followed by a controlled reaction with the acids. Physically, it appears as a waxy solid or viscous liquid ranging from white to light yellow, with a variable melting point depending on the composition. Its main function is to stabilize emulsions, improve texture, and extend the shelf life of products.
It was approved as a food additive in the European Union after evaluations by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an Acceptable Daily Intake (ADI) of 30 mg/kg body weight for the group of mono- and diglyceride esters of fatty acids with acetic and tartaric acids. The WHO also considers it safe under authorized conditions of use.
Regarding food safety, no significant health risks have been identified at normal consumption levels. On labeling, it must appear as "E472f" or "mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids".
It is important to note that tartaric acid may be problematic for people with intolerance, but the amounts present are minimal.
E472F is mainly used as an emulsifier in a wide variety of food products. According to EC Regulation 1333/2008, it is authorized in categories such as fine bakery products (cakes, cookies), cocoa and chocolate products, ice cream, emulsified sauces, and processed meat products.
In the Spanish market, it is found in industrial pastries, margarines, spreads, and some dairy desserts. Maximum limits vary by product: for example, in fine bakery products up to 10 g/kg is allowed, while in ice cream up to 5 g/kg. Comparatively, the FDA classifies it as GRAS (Generally Recognized as Safe) and allows its use without specific limits, while in Japan it is approved with restrictions similar to European ones.
Its versatility makes it ideal for improving the texture and stability of water-oil emulsions.
Toxicological studies conducted by EFSA and JECFA have not documented significant adverse effects associated with the consumption of E472F at authorized levels. The ADI of 30 mg/kg bw/day was established with a wide safety margin. No carcinogenic, genotoxic, or reproductive effects have been identified in animal studies.
In humans, there is no evidence of specific allergic reactions or intolerances, although tartaric acid could cause discomfort in sensitive individuals, but the doses are very low. No interactions with medications are known.
EFSA concludes that there is no safety concern for the general population. However, as with any additive, excessive consumption could contribute to high caloric intake, but not due to direct toxicity.
- Acetic and tartaric acid esters of mono- and diglycerides
- Mixed acetic and tartaric acid esters of mono- and diglycerides
- DATEM (by similarity, although DATEM is specific to diacetyl tartaric acid)
- Mixture of acetic and tartaric acid esters
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