An emulsifier made by chemically combining fatty acids with acetic and tartaric acids. Used in bread and baked goods to improve dough stability, give a better rise, and extend shelf life. Derived from fats that may be animal or vegetable in origin. Considered safe by EFSA with no established acceptable daily intake concerns at typical use levels. It is one of the rarer emulsifiers — approved for very few food categories, mainly basic breads. Sensitive consumers, vegetarians, or those keeping halal/kosher diets should check the fat source.
This additive is authorised to be used in the following 1 food category:
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