E-numbers / Thickeners & emulsifiers / E472d
also: TATEM
A fat-based emulsifier made by combining plant or animal fats with tartaric acid. Keeps bread and baked goods soft and evenly textured.
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E472d is produced by reacting mono- and diglycerides of fatty acids (themselves derived from fats and oils) with tartaric acid.
E472d is produced by reacting mono- and diglycerides of fatty acids (themselves derived from fats and oils) with tartaric acid. The result is a mixture of tartaric acid esters of glycerol and fatty acids, which may also contain small amounts of free glycerol, free fatty acids, free tartaric acid and free glycerides. The fatty acids come from vegetable oils or animal fats depending on the manufacturer.
Acts as an emulsifier, helping fat and water mix in doughs and batters where they would otherwise separate. In bread and bakery products it interacts with starch and gluten, improving dough stability, volume and crumb softness, and slowing staling. It also functions as a thickener by improving the texture and consistency of the final product.
Most commonly found in commercially baked bread, rolls, cakes, pastries, biscuits and fine bakery wares. Also used in some processed fat-based products. On a UK label it appears as 'E472d', 'tartaric acid esters of mono- and diglycerides of fatty acids', or may be listed under the generic heading 'emulsifier (E472d)'.
EFSA's 2020 re-evaluation reviewed the full toxicological database for E472a through E472f as a group, including studies of acute toxicity, genotoxicity, long-term carcinogenicity and reproductive effects. No adverse effects relevant for humans were identified. E472d, e and f were assigned acceptable daily intakes derived from the group ADI for tartaric acid-tartrates, an approach EFSA considered adequately protective.
No genotoxic potential was demonstrated: in silico evaluation and in vitro studies on the components (fatty acids, glycerol, tartaric acid) showed no mutagenic signals.
No adverse reproductive or developmental effects were observed in available animal studies on the E472 esters group.
EFSA established an ADI of 480 mg/kg body weight per day for E472d, derived from the group ADI of 240 mg/kg bw/day for tartaric acid-tartrates (expressed as tartaric acid) using a conversion factor of 2.0 based on the total tartaric acid content released from the ester, and concluded there is no safety concern at reported use levels.
The 2020 EFSA opinion identified several areas where information was absent, including levels of 3-MCPD esters, glycidyl esters, trans-fatty acids and erucic acid that might be present as process contaminants. 3-MCPD esters and glycidyl esters are contaminants formed during fat refining that carry genotoxic and carcinogenic concern in their own right. EFSA flagged the missing specs but did not restrict E472d's authorisation. In 2025, EFSA published a follow-up scientific opinion (EFSA Journal 2025;23(8):9602) reviewing data submitted by manufacturers specifically on specifications for E472a, b, d, e, f, including glycidyl ester content.
EFSA noted missing manufacturing information for E472d and absent specifications for potential contaminants including 3-MCPD esters, glycidyl esters, trans-fatty acids, erucic acid and oxalates.
EFSA issued a follow-up scientific opinion reviewing manufacturer-submitted data on specifications for E472a, b, d, e, f including glycidyl ester content, addressing the data gaps identified in the 2020 re-evaluation.
People following a vegan or vegetarian diet should be aware that E472d may be derived from animal fats (lard, tallow) depending on the manufacturer; the label will not distinguish plant from animal origin. Those with a tartaric acid sensitivity (rare) should look for 'E472d' or 'tartaric acid esters of mono- and diglycerides' on the label. People with severe fat-malabsorption conditions may wish to note it is a modified fat derivative.
E472d is one of a well-established family of fat-derived emulsifiers that have been used in commercial baking for decades. The EFSA 2020 re-evaluation, which reviewed the full toxicological record, did not identify adverse effects at the levels found in food. The main open question is not about the emulsifier itself but about whether manufacturers' batches contain elevated levels of fat-refining contaminants such as 3-MCPD esters or glycidyl esters, for which specifications were not fully submitted in 2020. A 2025 EFSA follow-up opinion reviewed data manufacturers subsequently provided on those specifications. Those contaminants are a wider concern in refined fats and oils generally, and regulators monitor them separately. The science on E472d as an authorised additive is settled at current uses; the contaminant question is an ongoing manufacturing-quality matter.
No. E472d is on the UK FSA's approved-additives list and is permitted in bread, bakery products and other specified food categories under assimilated EU Regulation 1333/2008.
EFSA's 2020 re-evaluation found no adverse effects at current use levels and set an acceptable daily intake. It did flag that manufacturers had not provided full specifications for potential fat-refining contaminants (including 3-MCPD esters and glycidyl esters) in E472d preparations, and called for that information to be submitted. A 2025 EFSA follow-up opinion reviewed data manufacturers subsequently provided on those specifications. No restriction on use was imposed as a result.
Most commonly found in commercially produced bread, rolls, cakes, biscuits and pastries where it helps achieve a soft, even crumb. It may also appear in some processed fat spreads and bakery mixes. Check the ingredients list for 'E472d' or 'emulsifier (E472d)'.
Not necessarily. E472d is made from mono- and diglycerides of fatty acids that may come from animal fats (such as lard or tallow) or from vegetable oils. UK labelling does not require manufacturers to state the origin of the fat, so it is not possible to tell from the label alone. Vegans and vegetarians who want certainty need to contact the manufacturer or choose products certified vegan.
Last reviewed: 20 June 2026
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