Tartaric Acid Esters of MDG
The short version
Tartarated MDG — a bread crumb-softener related to DATEM, with milder rheology.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Manufactured by esterifying mono- and diglycerides with tartaric acid. Related to DATEM (E472e) but without the additional acetyl groups — lower interfacial activity, gentler dough conditioning.
How it's used
Used in bread, rolls, buns, and tortillas as a dough conditioner that strengthens gluten and improves crumb softness. Less aggressive than DATEM, sometimes preferred in artisan-style products where the full DATEM effect would over-tighten the crumb.
Safety profile
ADI of 50 mg/kg body weight (combined glyceride esters of organic acids). Hydrolyzed in digestion to tartaric acid, glycerol, and fatty acids — all normal dietary components.
Physical & chemical properties
Off-white waxy solid. Disperses in warm water. Stable in storage; sensitive to extreme alkali.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.