E472D · Tartaric acid esters of mono- and diglycerides of fatty acids
- WHO
- Safe in moderation
- FDA
- Safe in moderation
- EFSA
- Safe in moderation
- FSANZ
- Safe in moderation
- Japan
- Safe in moderation
- UK FSA
- Safe in moderation
- Health Canada
- Safe in moderation
What is E472D?
Tartaric acid esters of mono- and diglycerides are emulsifiers produced by reacting tartaric acid with mono- and diglycerides of fatty acids. They are used mainly in baked goods and some powdered food mixes to improve dough strength, aeration, and shelf life. They are less common than related emulsifiers like DATEM. The fatty acid source can be plant or animal derived. They are considered safe for food use at typical levels.
Also appears on labels as: Tartaric acid esters of mono- and diglycerides of fatty acids, Tartaric acid esters of mono and diglycerides of fatty acids, Tartaric acid esters of mono- and diglycerides, Tartaric esters of mono- and diglycerides, Mono- and diglycerides tartaric acid esters, Esters of tartaric acid with mono- and diglycerides, Tartaric acid esters of diglycerides, Tartaric acid esters of monoglycerides, Mixed tartaric acid esters of mono- and diglycerides, Tartaric acid diglyceride esters, Tartaric acid monoglyceride esters, Tartaric mono- and diglycerides.
What the evidence says
- Fatty acid source (plant or animal) is often unspecified, relevant for vegans, vegetarians, and religious diets.
- Generally recognized as safe at typical food use levels.
Research behind the verdict
- Food additive emulsifiers and the risk of type 2 diabetes — Sellem, L., Srour, B., Chazelas, E., et al., The Lancet Diabetes & Endocrinology (2024). Prospective cohort study examining associations between food additive emulsifiers (including E472c, E472d, E472e, E472f) and type 2 diabetes risk. The study found some associations between higher emulsifier intake and increased diabetes risk. However, the research emphasizes that these findings require replication in other populations and that mechanistic studies are needed to understand potential causal pathways.[caution]
Frequently asked questions
Is E472D safe?
Our overall verdict for E472D (Tartaric acid esters of mono- and diglycerides of fatty acids) is “Safe in moderation”, based on the most cautious of the major regulators’ positions — FDA: safe in moderation; WHO: safe in moderation; EFSA: safe in moderation; FSANZ: safe in moderation; Japan: safe in moderation; UK FSA: safe in moderation; Health Canada: safe in moderation.
Is E472D vegan, halal or gluten-free?
According to our ingredient data for Tartaric acid esters of mono- and diglycerides of fatty acids — vegan: no, vegetarian: no, halal: no, kosher: no, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E472D and why is it used?
Tartaric acid esters of mono- and diglycerides are emulsifiers produced by reacting tartaric acid with mono- and diglycerides of fatty acids. They are used mainly in baked goods and some powdered food mixes to improve dough strength, aeration, and shelf life. They are less common than related emulsifiers like DATEM. The fatty acid source can be plant or animal derived. They are considered safe for food use at typical levels.
Does E472D contain allergens?
No known allergens are recorded for Tartaric acid esters of mono- and diglycerides of fatty acids.
Watch E472D
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This page summarises publicly available regulatory assessments and research. It is general information, not medical advice. Sources: EFSA, FDA, WHO and the studies linked above.