Allervibe
E472e
DATEM
Diacetyltartaric acid esters of mono- and diglycerides, the emulsifier that strengthens dough in most industrial bread.
i Additive Details
| Is E472e DATEM safe?
Well tolerated at the levels used. The decisive point for many readers is the source: the mono- and diglycerides it is built from come from fats that may be plant (palm, rapeseed, soy) or animal (tallow, lard), and the label does not say which. Vegetarian, vegan, halal and kosher consumers need to check with the manufacturer.
| Uses
One of the most common additives in factory-made bread. It reinforces the gluten network so the dough traps gas better, which gives a larger loaf, a finer and more even crumb and a longer shelf life. Also used in buns, croissants, pizza bases, biscuits and some coffee whiteners.
| Interactions
One of the E472 family of fatty-acid esters. Usually combined with other dough improvers such as sodium stearoyl-2-lactylate (E481), ascorbic acid (E300) and mono- and diglycerides (E471). Because it works through wheat gluten, it does very little in gluten-free dough.
| Origin
Made by reacting mono- and diglycerides of fatty acids with diacetyltartaric acid, itself derived from tartaric acid and acetic anhydride. The fatty acids may be of plant or animal origin, and the E-number alone does not distinguish them.
| Daily Intake
No numerical ADI is in force in the EU. EFSA's re-evaluation of the E472 fatty-acid esters concluded that there is no safety concern at reported use levels and that a numerical figure was not needed.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E322 Lecithin A group of phospholipids that act as natural emulsifiers.
- E471 Mono- and diglycerides of fatty acids Partial glycerides of fatty acids, the most widely used emulsifier in the food industry.
- E476 Polyglycerol polyricinoleate An emulsifier made from castor oil that thins melted chocolate so it flows and moulds evenly.
- E481 Sodium stearoyl-2-lactylate An emulsifier and dough strengthener made by combining stearic acid with lactic acid.
- E160c Paprika extract An orange-red colour extracted from the fruit of sweet paprika peppers.
- E553b Talc A soft natural magnesium silicate mineral used as an anti-caking and surface-treatment agent.
Spot DATEM with Allervibe
Reading every line of the ingredient list to find a single additive takes time. Allervibe pulls the full additive breakdown from each scan so you can see DATEM at a glance.
- ▮ Scan a barcode to see every additive listed for that product
- ▲ Open any additive for plain-language information
- ↻ Save products to favorites so repeat checks are instant