A mixture contains diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids or comprises diacetyl tartaric acid glycerol monoesters containing: (A) one fatty acid group, one diacetylated tartaric acid monoester group and a free hydroxyl group; and (B) one fatty acid group and two diacetylated tartaric acid monoester groups, in which the molar percentages of (A) and (B) obtained by a specific NMR-technique satisfy certain defined parameters. Preferably the mixture is based on mono- and diglycerides of substantially saturated C16 and/or C18 fatty acids. Processes for preparing the mixture defined above and the use thereof as emulsifier, dough conditioner, in flour and in bakery improves for yeast-leavened baked products are disclosed as are baked products in which the mixture defined above has been incorporated.