This ingredient is found in nearly every bread brand and is known as an “emulsifier”. An emulsifier is an agent that binds together and disperses water and oil evenly throughout a product  . The emulsifying agent provides stability, texture and adds to the overall taste of the product  . This ingredient is derived from glycerol and natural fatty acids which are usually from plant or animal sources  . Importantly, emulsifiers are strictly legislated within the EU.  However, egg yolks and milk can be used as emulsifiers and are usually found in the higher quality breads. The E472e ingredient is usually added to many low-cost bread brands.
Ingredients: Whole wheat flour, water, wheat gluten, whole buckwheat groats, contains 2% or less of the following: whole amaranth, whole spelt flakes, whole kamut (khorasan wheat), whole quinoa flakes, whole grain buckwheat flour, oat fiber, polydextrose, salt, sugarcane fiber, wheat bran, molasses, soybean and/or canola oil , yeast, sodium stearoyl lactylate , vinegar , calcium propionate (preservative) , calcium sulfate, ethoxylated mono- and diglycerides , DATEM , citric acid , azodicarbonamide , acesulfame potassium , soy flour .