The invention provides baked products incorporating a mixture comprising
diacetyl tartaric acid esters on mono- and diglycerides based on C12 to
C22 fatty acids, wherein the mixture contains diacetyl tartaric acid
glycerol monoesters that contain:
(A) one fatty acid group, one diacetylated tartaric acid monoester groups
and a free hydroxyl group and
(B) one fatty acid group and two diacerylated tartaric acid monoester
groups in which the molar percentages of (A) and (B) obtained by a
specific NMR-technique which satisfies certain defined parameters.
