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E472dEmulsifierLow concern
Tartaric Acid Esters of MDG
In plain words
The short version
Tartarated MDG — a bread crumb-softener related to DATEM, with milder rheology.
Why it's green
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Safety profile
EFSA (2020) set an ADI of 480 mg/kg body weight per day for E 472d, derived from the group ADI for L(+)-tartaric acid and tartrates. Hydrolyzed in digestion to tartaric acid, glycerol, and fatty acids — all normal dietary components.
The detail
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.
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.
Off-white waxy solid. Disperses in warm water. Stable in storage; sensitive to extreme alkali.
Permitted globally with maximum-use limits per category.
Sources
- EFSA FAF Panel — Re-evaluation of acetic, lactic, citric, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a–f) as food additives (2020) — EFSA (EFSA Journal), 2020. Safety: current EFSA ADI for E 472d; hydrolysis to normal dietary constituents
- Commission Regulation (EU) No 1129/2011 establishing the Union list of food additives (Annex II to Regulation (EC) No 1333/2008) — Publications Office of the EU (Official Journal L 295), 2011. Regulation: E 472d is an authorised EU food additive (Group I)
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.