A synthetic emulsifier made by combining tartaric acid with fats derived from vegetable or animal oils. It helps dough retain gas bubbles during baking, giving bread a lighter, more even texture. Found almost exclusively in basic bread products where it improves volume and crumb structure. Approved by EFSA and considered safe at levels used in food. One of the more restricted emulsifiers — authorised in very few food categories.
This additive is authorised to be used in the following 1 food category:
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