DATEM

What it is

DATEM (E472e) stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. It is a highly effective emulsifier and dough conditioner that gives industrial bread its massive volume and soft, springy crumb.

How it is used in food

The industrial baker’s gluten strengthener that gives supermarket bread its even crumb and volume.

• Pre-packaged sliced bread
• Burger buns and hot dog rolls
• Frozen doughs and pastries
• Crackers and biscuits

Health and safety

None known.

Considered generally safe.

Regulatory status

Identification on labels

E-number

E472e

Also printed asDiacetyl tartaric acid esters of mono- and diglycerides

Alternatives to this additive

• Ascorbic acid (Vitamin C) — Often used alongside enzymes to strengthen dough without synthetic emulsifiers.

How it is made

It is made by reacting mono- and diglycerides of fatty acids (E471) with diacetyl tartaric anhydride. The starting fatty acids can come from either vegetable oils (like palm or soybean) or animal fats.

1. Esterification — Fatty acids are reacted with tartaric and acetic acids to form complex esters.

Worth knowing

Stands for Diacetyl tartaric acid esters of mono- and diglycerides.

Conclusion

While chemically safe, E472e is a hallmark ingredient of ultra-processed baking. The primary concern is for vegans and Muslims/Jews, as the fatty acids used to make DATEM can be derived from pork or beef tallow unless explicitly marked as plant-based or certified Kosher/Halal.

References

• EFSA re-evaluation of DATEM — EFSA