MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS

CAS: 977093-27-8 EMULSIFIER OR EMULSIFIER SALT, TEXTURIZER

MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS is a complex food emulsifier and stabilizer used to improve blend stability and texture in processed foods.

What It Is

MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS is a specialty food additive used primarily as an emulsifier or emulsifier salt and texturizer in a range of processed food products. Chemically, it consists of mono- and diglycerides of fatty acids that have been chemically modified by esterification with acetyltartaric acid, and further neutralized with sodium and calcium to form complex salts. These modifications change the surface-active properties of the glycerides, allowing them to function effectively at oil-water interfaces in food systems. The additive is closely related to a class of fatty acid glycerol esters that includes diacetyl tartaric acid esters of mono- and diglycerides (commonly abbreviated as DATEM) which are widely recognized in food technology for their emulsification and dough conditioning performance. This class of emulsifiers is distinguished from basic mono- and diglycerides by the presence of additional acid-derived functional groups, such as acetyltartaric residues, that enhance interfacial activity in complex food matrices. In practical terms, the ingredient appears as a fine powder or solid blend of glycerol esters with attached acetyltartaric acid moieties and counterions of sodium and calcium. It is designed to distribute at the boundary between aqueous and lipid phases in food, stabilizing emulsions, improving dough properties, or contributing to desirable texture and mouthfeel in finished products. The additive’s use is governed by food regulatory bodies under general emulsifier allowances or specific provisions where granted, and its functions are well documented in food science literature focused on surfactant performance in bakery and other processed food systems.

How It Is Made

Manufacturing of MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS begins with the derivation of mono- and diglycerides from edible fats and oils. These partial glycerides are first produced through a glycerolysis process, whereby triglycerides are chemically reacted with glycerol under controlled heat to yield a mix of mono- and diglycerides. The resulting glycerides are then purified and prepared for further chemical modification. The next stage involves esterification with acetyltartaric acid derivatives. In this reaction, acetyltartaric acid anhydride or related reagents react with the hydroxyl groups of the mono- and diglycerides to form ester linkages. This acetyltartaric acid modification increases the polarity and surface activity of the glycerides, enhancing their emulsification capacity. Following esterification, the product mixture is neutralized with food-grade sodium and calcium ions to form stable salts of the acetyltartaric acid esters, improving handling properties, solubility behavior, and performance in food systems where ionic balance and pH stability are important. Throughout the manufacturing process, quality control ensures that the final product meets relevant food-grade specifications. The food industry commonly refers to these specifications when sourcing emulsifiers for applications such as dough conditioners and texture agents. The addition of sodium and calcium salts further aids in tailoring the functional performance of the emulsifier, particularly in bakery applications where mineral balance can influence gluten interaction and gas retention. Overall, the production process involves a combination of well-established glyceride preparation techniques and targeted chemical esterification steps that transform basic partial glycerides into advanced functional emulsifier salts. This manufacturing logic aligns with broader industrial approaches for producing modified food lipids that meet technological needs in complex formulations.

Why It Is Used In Food

MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS is used in food products because it performs key technological roles that improve product quality and stability. One of its primary roles is emulsification, which involves stabilizing mixtures of oil and water that would otherwise separate. In many processed foods, oil and water phases must remain uniformly blended to ensure consistent texture, appearance, and mouthfeel. By positioning itself at oil-water interfaces, this additive reduces surface tension and helps form stable emulsions that resist separation during processing, storage, and consumption. In addition to emulsification, this additive acts as a texturizer, meaning it can influence the physical feel and structure of food. For example, in bakery products, it can interact with dough components to improve gas retention, strengthen gluten networks, and contribute to desirable crumb structure and volume. These effects arise from the ingredient’s ability to associate with both lipid and protein fractions in dough, modifying rheological properties in ways that support handling and final product quality. Food technologists also value this additive for enhancing processing performance. In high-speed mixing and shearing environments, stable emulsifiers reduce the risk of phase inversion or collapse of emulsions, which protects product consistency. In some formulations, such as fillings or frostings, controlled crystal structure and fat distribution are important; here, the additive’s structured glyceride esters contribute to stable networks that resist coalescence or oil bleed. Overall, the use of this additive in food systems aligns with broader formulation goals: to improve texture, stabilize dispersed systems, and support consistent product quality across batches. Its performance is particularly important in products where complex interactions between fats, water, proteins, and carbohydrates determine consumer-perceived quality.

Adi Example Calculation

To illustrate how an acceptable daily intake (ADI) might be interpreted, consider the established ADI range of 0-50 mg per kilogram of body weight per day for related glycerol ester emulsifiers. This example calculation is purely illustrative and does not reflect individual dietary advice. Suppose an adult weighs 70 kilograms. Multiplying body weight by the upper end of the ADI range gives a theoretical maximum daily intake of 3,500 mg (70 kg × 50 mg/kg/day). If food consumption patterns are such that emulsifier intake in a day is estimated at a few milligrams from various processed foods, this level would remain well below the theoretical ADI limit, indicating a wide margin between typical exposure and the established safety threshold. It is important to note that ADIs represent lifetime exposure guidelines rather than limits for single-day consumption. Occasional intakes above the ADI do not automatically indicate a safety concern, as these values incorporate conservative safety factors and are intended to guide regulatory decisions rather than provide precise predictions of individual health outcomes. The calculation above demonstrates how the ADI framework helps contextualize exposure relative to body weight and provides a benchmark for regulators evaluating the safety of food additives.

Safety And Health Research

Regulatory evaluation of emulsifiers like MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS focuses on ensuring that their use in food products does not pose safety risks at typical exposure levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assessed related glycerol ester emulsifiers and provided guidance on acceptable intake levels, taking into account available toxicological data and long-term studies. For example, evaluations for diacetyltartaric and fatty acid esters of glycerol have led to the establishment of an acceptable daily intake range that regulators use as a basis for risk management and specification setting. These evaluations review data from animal studies, including long-term feeding and reproductive toxicity studies, to characterize potential hazard and dose-response relationships. Toxicological research for this class of additives often examines endpoints such as systemic toxicity, effects on organ systems, reproductive and developmental outcomes, and any evidence of genotoxicity. In long-term animal feeding studies, mixed ester emulsifiers have generally shown low toxicity at doses well above expected dietary exposures, supporting regulatory conclusions that they can be used safely within established use conditions. Evaluations typically incorporate conservative safety factors to account for interspecies differences and variability in human sensitivity. In addition to formal evaluations by international scientific bodies, industry and academic research contribute data on how emulsifiers behave in biological systems, including absorption, metabolism, and excretion. These studies help clarify that modified glycerides are often metabolized similarly to naturally occurring glycerides, with breakdown products entering normal lipid metabolic pathways. However, robust regulatory reviews remain the primary basis for safety decisions, ensuring that food-grade emulsifiers meet stringent criteria before being authorized for food use. Overall, the safety assessment process for this class of emulsifiers integrates multiple lines of evidence to support their continued use under regulated conditions, with ongoing monitoring and review as new data emerge.

Regulatory Status Worldwide

The regulatory status of emulsifiers such as MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS varies by jurisdiction, and approvals are typically based on broader categories of fatty acid esters of glycerol. In the United States, related substances like diacetyl tartaric acid esters of mono- and diglycerides are listed under Title 21 of the Code of Federal Regulations (CFR) and affirmed as generally recognized as safe when used in accordance with good manufacturing practice. The specific regulatory citation for diacetyl tartaric acid esters of mono- and diglycerides is found in 21 CFR 184.1101, which outlines allowable conditions of use for these direct food substances, including their functional roles as emulsifiers and emulsifier salts. This established regulatory provision reflects a long-standing acceptance of such emulsifiers in food formulations under conditions that ensure safety and quality. In Europe, food additives are identified by E numbers under the European Union’s food additive framework. A closely related category of fatty acid esters of mono- and diglycerides includes diacetyl tartaric acid esters of mono- and diglycerides, typically designated with E number E472e. Although this ingredient and its derivatives may be permitted under EU provisions when meeting relevant purity and specification criteria, explicit risk assessment reports and approval texts from the European Food Safety Authority (EFSA) should be consulted for detailed conditions and limits. In some cases, EU specifications and technological need justifications guide approved uses in specific food categories. At the international level, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) evaluates groups of related food additives, including acid and fatty acid esters of glycerol, and provides acceptable daily intake (ADI) recommendations and specifications used by Codex Alimentarius. For diacetyltartaric and fatty acid esters of glycerol, JECFA has established scientific evaluations that help inform national regulatory approaches, with an ADI of 0-50 mg/kg body weight expressed for the group under specific intake conditions. Regulatory bodies worldwide often reference such evaluations when developing local standards and permissible use conditions.

Taste And Functional Properties

By design, MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS exhibits functional properties that make it valuable in food formulation without contributing significant flavor of its own. In most practical uses, the additive does not impart a noticeable taste, and its sensory contribution is overshadowed by other ingredients in the formulation. Its primary impact on taste is indirect: by stabilizing emulsions and improving texture, it ensures that products maintain a balanced release of flavor compounds during consumption. This stabilizing effect helps preserve intended sensory profiles in complex products like creams and batters. Functionally, the additive is structured to have both hydrophilic and lipophilic regions, which allow it to position at oil-water interfaces and reduce interfacial tension. This amphiphilic nature is central to emulsification: when dispersed in a food system with both aqueous and lipid phases, the molecule’s polar and non-polar regions align with each respective phase, helping form and stabilize tiny droplets of one phase within another. Such stabilization contributes to uniform texture, prevents phase separation over time, and supports desirable mouthfeel characteristics. The physical stability contributed by this emulsifier also influences heat and shear resilience during processing. In thermal treatments like baking or pasteurization, emulsions and dispersions must withstand temperature-induced changes that can destabilize product structure. The additive’s surface activity helps maintain interface integrity under these conditions, contributing to consistent functional performance. The presence of sodium and calcium salts further influences performance by modifying ionic strength and interaction with other food components, such as proteins and polysaccharides, in ways that may support gelation or network formation. In summary, while the additive itself does not impart a specific taste, its functional properties—emulsification, interfacial activity, and resilience under processing stresses—play a crucial role in shaping the sensory characteristics of finished products through texture, stability, and consistency.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a measure used by food safety authorities to indicate the amount of a food additive that can be consumed daily over a lifetime without appreciable health risk. It is expressed on a body-weight basis (for example, milligrams per kilogram of body weight per day). ADIs are established by expert scientific committees that evaluate toxicological and exposure data, often including long-term animal studies and human exposure assessments. For emulsifiers related to MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS, such as diacetyltartaric and fatty acid esters of glycerol, JECFA has established an ADI range of 0-50 mg per kilogram of body weight per day. This range reflects a level of intake that, based on current evidence, does not raise safety concerns when consumed every day throughout life. The ADI is not a nutritional recommendation or target intake; rather, it is a regulatory benchmark that helps authorities set permissible use conditions and guide risk management decisions. To account for uncertainties in data, including differences between laboratory animals and humans, safety factors are applied in deriving the numerical ADI. These factors ensure that even sensitive individuals are protected within the established intake range. Importantly, typical dietary exposures to emulsifiers in this category are generally much lower than the ADI, even for individuals who frequently consume processed foods containing such ingredients. Regulatory assessments consider both the toxicological data and realistic usage levels across food categories to support the conclusion that these emulsifiers can be used safely in food formulations when adhering to good manufacturing practices and established specifications.

Comparison With Similar Additives

When comparing MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS with other emulsifiers, it is useful to consider similar food-grade emulsifiers such as basic mono- and diglycerides of fatty acids (often designated as E471) and other modified glycerol esters like acetylated mono- and diglycerides (E472a). Basic mono- and diglycerides serve as general-purpose emulsifiers that help disperse fats in aqueous systems; they are widely used in products like baked goods and margarine. However, their surface activity is generally less specialized than the acetyltartaric derivatives, which are tailored for stronger interaction with gluten networks and complex dough structures. Acetylated mono- and diglycerides (E472a) are another related class where acetyl groups have been introduced to enhance emulsification compared to unmodified mono- and diglycerides. While both E472a and the acetyltartaric esters improve stability in oil-water systems, the acetyltartaric versions often provide additional functional benefits in specific applications like dough conditioning due to the presence of the tartaric acid moiety, which can interact differently with proteins and other food polymers. In contrast to simple lecithins (E322), which are natural phospholipid emulsifiers derived from sources like soybean oil, the acetyltartaric emulsifiers are synthetic derivatives designed to meet specific technological needs in high-fat or high-shear applications. Lecithins are often preferred for milder emulsification needs and offer the advantage of being perceived as more "natural," but they may not impart the same level of functional modification in complex bakery systems where enhanced gas retention and crumb structure are priorities. Overall, the key difference among these emulsifiers lies in their chemical modifications and resulting functional profiles. The addition of acid-derived groups like acetyltartaric or acetyl enhances surface activity compared to unmodified glycerides, enabling more targeted performance in specialized food applications. This comparison highlights how formulators select emulsifiers based on the specific texture, stability, and processing requirements of their products.

Common Food Applications Narrative

In commercial food production, emulsifiers like MONO- AND DIGLYCERIDES, ACETYLTARTARIC ACID ESTERS AND SODIUM AND CALCIUM SALTS are incorporated into a wide variety of product categories to improve texture, stability, and processing performance. For example, in bakery systems such as breads, rolls, and buns, emulsifiers play a central role in supporting dough structure and gas retention. When mixed with flour, water, yeast, and other ingredients, emulsifiers help disperse fats and interact with gluten proteins so that the dough can trap carbon dioxide bubbles more effectively during fermentation. This often results in improved loaf volume, finer crumb texture, and longer freshness in the finished bread. Beyond bread, this class of emulsifier influences the quality of batters used for cakes, muffins, and quick breads. In these products, a stable distribution of air, fat, and aqueous components during mixing and baking is crucial for achieving uniform crumb structure and desirable mouthfeel. The emulsifier’s ability to stabilize fine droplets and support gas bubble integrity helps producers deliver consistent product quality across large production runs. In dairy and dairy-like products such as whipped toppings, processed cheeses, and creamy dressings, stable emulsions prevent phase separation and ensure appealing consistency from container to plate. For instance, in whipped toppings, the distribution of air and fat must remain uniform to maintain lightness and structural integrity through temperature changes. The additive’s role in stabilizing these complex dispersions contributes to a smoother, more uniform product that holds its shape and texture during use. In other applications like sauces, fillings, and emulsified meat products, emulsifiers help maintain a cohesive texture under force and over storage. In sauces, they keep oil droplets dispersed within water-based components; in emulsified meats and fillings, they support juiciness and reduce syneresis (water loss), preserving sensory attributes. Across all of these examples, the common thread is that emulsifiers help ingredients that normally do not blend well stay together, resulting in products that meet consumer expectations for texture and consistency.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 184.1101

EFSA

  • Notes: Specific EFSA numeric ADI not verified from deep link
  • E Number: E472e

JECFA

  • Year: 2003
  • Ins Number: 472e
  • Adi Display: 0-50 mg/kg bw
  • Adi Mg Per Kg: 50

Sources

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