A synthetic emulsifier made by combining fatty acids with tartaric acid. It helps dough trap gas better, giving bread a lighter, more consistent texture and longer shelf life. Found almost exclusively in commercial bread and baked goods. Generally considered safe by EFSA and FDA. It's one of the more restricted emulsifiers — authorised only in a narrow range of foods, which limits overall exposure. No significant health concerns at typical consumption levels.
This additive is authorised to be used in the following 1 food category:
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