A hydrophilic emulsifier used in oil-in-water emulsions. The connecting of glycerol with tartaric acid prior to esterification of the other part of the glycerol increases the hydrophilicity of the emulsifier. It functions as a dough conditioner in freestanding breads and rolls to strengthen the gluten which improves crumb softness, crust, and increased volume. It is used in coffee whiteners for dispersion. It is used in chocolate couverture to adjust the consistency, viscosity, and adhesion ability. In reduced-calorie breads, it reduces the quantity of shortening required and maintains volume. It is also termed acetylated tartaric acid monoglyceride, and acetyl tartrate mono and diglyceride.
