Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
Esters of synthetic fats, produced from glycerol, natural
fatty acids and another organic acid (acetic, lactic, tartaric,
citric). The fatty acids are mainly from plant origin, but also
fats of animal origin may be used. The product generally is
a mixture of different components, with a composition similar
to partially digested natural fat esterified with other natural
Diacetyl tartaric acid ester of mono- and diglycerides is an
emulsifier primarily used in baking. It is used to strengthen
the dough by building a strong gluten network.
It is used in crusty breads, such as rye bread with a springy,
chewy texture, as well as biscuits, coffee whiteners, ice cream,
and salad dressings.