E472e: Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

What is E472e?

E472e, commonly called DATEM, is an emulsifier made by combining mono- and diglycerides of fatty acids with diacetyltartaric acid. It is a sticky liquid or waxy solid with a slightly sour smell.

Origin and production

It is produced by reacting mono- and diglycerides, which are derived from edible fats and oils, with tartaric acid and acetic acid or their anhydrides. The fats are usually vegetable, often palm, but may also come from animal sources.

Why is it used?

DATEM strengthens gluten in dough for an even rise and fine crumb. It is common in sliced bread, sandwich bread, rolls and other baked goods such as cakes, biscuits and pastries.

Vegan, vegetarian and halal

Because the fatty acids may be plant or animal derived, DATEM is not automatically suitable for vegans or vegetarians; only the manufacturer can confirm the source. Those avoiding palm oil, or keeping halal or kosher, may wish to check for certification.

Safety and regulation

DATEM is authorised as a food additive in the EU and was re-evaluated by EFSA, which concluded that its use at reported levels did not raise a safety concern.

Common in