E472F · Acetic and tartaric acid esters of mono- and diglycerides of fatty acids
We haven’t recorded a regulator assessment for Acetic and tartaric acid esters of mono- and diglycerides of fatty acids yet. The information below comes from our ingredient database; a verdict will appear here once EFSA, FDA or WHO positions are added.
What is E472F?
Acetic and tartaric acid esters of mono- and diglycerides are emulsifiers formed by reacting a mixture of acetic acid and tartaric acid with mono- and diglycerides of fatty acids. They are used in baked goods and dessert products to stabilize emulsions, improve texture, and extend shelf life, functioning similarly to the related emulsifiers E472a and E472d. 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: Acetic and tartaric acid esters of mono- and diglycerides of fatty acids, E472f, E 472f, E-472f, Acetic tartaric acid esters, Mono and diglyceride esters, Acetic acid esters of mono diglycerides, Tartaric acid esters of diglycerides, Acetyl tartaryl monoglycerides, Mixed acetic and tartaric acid esters, Acetic esters of monoglycerides, Tartaric esters of 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]
- Analytical and structural study of some food emulsifiers by high-performance liquid chromatography and off-line mass spectrometry — Durand, E., Beaubier, S., Hiol, A., et al., Journal of Chromatography A (2000). Analytical study examining the components of various food emulsifiers including diacetyltartaric acid esters of mono- and diglycerides (E 472e) and mixed acetic and tartaric acid esters of mono- and diglycerides (E 472f). The study provides detailed structural analysis of these emulsifiers using advanced chromatographic and mass spectrometric techniques, contributing to understanding their composition and safety profile.[safe]
Frequently asked questions
Is E472F safe?
Our overall verdict for E472F (Acetic and tartaric acid esters of mono- and diglycerides of fatty acids) is “Not yet rated”, based on the most cautious of the major regulators’ positions — no regulator assessment is recorded in our database yet.
Is E472F vegan, halal or gluten-free?
According to our ingredient data for Acetic and 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 E472F and why is it used?
Acetic and tartaric acid esters of mono- and diglycerides are emulsifiers formed by reacting a mixture of acetic acid and tartaric acid with mono- and diglycerides of fatty acids. They are used in baked goods and dessert products to stabilize emulsions, improve texture, and extend shelf life, functioning similarly to the related emulsifiers E472a and E472d. The fatty acid source can be plant or animal derived. They are considered safe for food use at typical levels.
Does E472F contain allergens?
No known allergens are recorded for Acetic and tartaric acid esters of mono- and diglycerides of fatty acids.
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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.