E472e – DATEM Emulsifier in Food
E472e is an approved food emulsifier based on mono- and diglycerides esterified with diacetyl tartaric acid. It improves texture and shelf life in baked goods and other processed foods.
Things worth knowing about "E472e"
E472e is an approved food emulsifier based on mono- and diglycerides esterified with diacetyl tartaric acid. It improves texture and shelf life in baked goods and other processed foods.
What is E472e?
E472e is the European food additive number for mono- and diglycerides of fatty acids esterified with diacetyl tartaric acid, commonly known as DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides). It is a synthetically produced emulsifier derived from the reaction of mono- and diglycerides with acetic acid and tartaric acid.
Origin and Production
E472e is produced industrially from vegetable or animal fats and oils. The raw materials are mono- and diglycerides, which are subsequently esterified with diacetyl tartaric acid. Because both plant-based and animal-derived fats can serve as source materials, E472e is not automatically vegan or vegetarian – the exact origin depends on the individual manufacturer.
Function and Mechanism of Action
E472e acts as an emulsifier, enabling the uniform blending of water and fat, which would otherwise not mix. In baked goods, it also plays a key role as a dough conditioner: it strengthens the gluten network, improves gas retention during baking, and thus provides greater volume, a finer crumb, and a more uniform texture.
Applications
E472e is primarily used in the following foods:
- Bread and baked goods (toast bread, rolls, cakes, croissants)
- Margarine and fat spreads
- Coffee powder and coffee mixtures
- Ready meals and convenience products
- Whipped cream and desserts
Approval and Safety
E472e is approved in the European Union under Regulation (EC) No. 1333/2008 on food additives. The European Food Safety Authority (EFSA) has evaluated E472e and classified it as safe for consumption within the permitted quantities. The acceptable daily intake (ADI) was established by EFSA as not specified, meaning that no health risk exists at normal consumption levels.
Possible Intolerances and Notes
E472e is generally well tolerated by most people. However, individuals with a wheat allergy or coeliac disease should be aware that E472e is often found in gluten-containing baked goods. Since the emulsifier itself does not contain gluten, it is generally safe for those with coeliac disease – however, cross-contamination in the final product is possible. People with a tartaric acid sensitivity should monitor their intake of tartaric acid-containing additives.
Labelling Requirements
Foods containing E472e must list this additive in the ingredient list either under its E-number (E472e) or its full name (mono- and diglycerides of fatty acids esterified with diacetyl tartaric acid).
References
- European Commission – EU Food Additives Database: Regulation (EC) No. 1333/2008 on food additives. Available at: https://food.ec.europa.eu
- EFSA Panel on Food Additives and Nutrient Sources (ANS) – Re-evaluation of DATEM (E472e) as a food additive. EFSA Journal, 2020.
- Belitz, H.-D.; Grosch, W.; Schieberle, P. – Food Chemistry, 4th revised and extended edition. Springer Verlag, Berlin, 2009.
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