Consists of mixed glycerol esters of mono and diacetyltartaric acid and fatty acids of food fats prepared from esters of glycerol (see E422) with tartaric acid (see E334). It is made by the interaction of diacetyltartaric anhydride and mono and diglycerides.

Its main use is as a dough conditioner in yeast raised bakery products such as bread although it also finds use in hot chocolate mix, gravy granules and frozen pizza.