Mixed Acetic and Tartaric Esters of MDG
The short version
A combined acetic-tartaric MDG — a bread-improver emulsifier blending the strengths of E472a and E472d.
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 simultaneous esterification of mono- and diglycerides with both acetic acid and tartaric acid. The mixed product combines the plasticizing effect of acetic ester groups with the dough-strengthening effect of tartrate groups.
How it's used
Used in industrial bread, rolls, and buns as a single-ingredient bread improver — replaces the need to dose acetic-MDG and DATEM separately. Provides crumb softness and aerated structure in one ingredient.
Safety profile
ADI of 50 mg/kg body weight (combined glyceride esters of organic acids). Hydrolyzed in digestion to fatty acids, glycerol, acetic acid, and tartaric acid — all normal dietary components.
Physical & chemical properties
Off-white waxy solid. Disperses in warm water and oils. Stable in storage.
Regulation worldwide
Permitted globally with maximum-use limits per category.
Educational information only. Not medical or dietary advice.