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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:
Want to know if a product you eat contains E 472e? Open FoodScan.ai, photograph any food product label and get your analysis.
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DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.