In plain words
DATEM is an emulsifier that strengthens the gluten network in dough, so bread rises better and has more volume. You find it in packaged bread, rolls, toast bread and frozen baked goods.
Where you find it: bread, rolls, baked goods
Our recommendation
No need to avoid it, though fresh bread made from simple ingredients is a better choice.
Possible risks and effects
- No relevant risk known at normal intake
- Signals industrially produced bread
For experts
Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids; emulsifier and flour improver. EFSA re-evaluated them within the E472 ester group and raised no safety concern at reported use levels. In the gut they are hydrolysed to glycerol, fatty acids, tartaric and acetic acid.
Check another E-number
More from this group
E433Polysorbate 80E471Mono- and diglycerides of fatty acidsE476Polyglycerol polyricinoleate (PGPR)E481Sodium stearoyl lactylateE491Sorbitan monostearateE322Lecithins (soy, sunflower)This information is educational and based on EFSA assessments and available studies; it does not replace medical advice. With allergies, intolerances or illness, follow your doctor’s advice.