Food additive · Emulsifier

DATEM

E-number
E472e

An emulsifier and dough conditioner used in bread and baked goods.

  • Food additive
  • Emulsifier
  • Emulsifier studied for gut effects
  • Ultra-processing marker
  • Expert review pending

Concern level

Low concern Level 1 of 4 How concern levels work

A minor or very limited concern, such as being an ultra-processing marker only. The concern level sets how many points DATEM costs on a product’s receipt.

What the evidence says

  • Marker of ultra-processingInfo

    An additive class typical of ultra-processed foods (NOVA group 4). [1]

Evidence tiers say how sure the evidence is, separately from how much it matters. About evidence tiers.

Popular products that list DATEM

195 of the 17,000 most-scanned products in the US with a GoodSwap page list DATEM. The 12 most scanned:

Diets and allergens

Vegan
Yes
Vegetarian
Depends on the source
Gluten-free
Depends on the source

For the ingredient in general. Always check the package: a product’s own labels win.

Names GoodSwap recognizes on labels (17)
  • datem
  • e472e
  • datem emulsifier
  • emulsifier datem
  • emulsifier e472e
  • emulsifiers e472e
  • datem dough conditioner
  • diacetyl tartaric esters of mono and diglycerides
  • diacetyl tartaric acid ester of mono and diglycerides
  • diacetyl tartaric acid esters of mono and diglycerides
  • acetylated tartaric acid esters of mono and diglycerides
  • mono and diacetyl tartaric acid esters of mono and diglycerides
  • emulsifier diacetyl tartaric acid esters of mono and diglycerides
  • diacetyl tartaric acid esters of mono and diglycerides of fatty acids
  • mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids
  • emulsifier mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids
  • emulsifiers mono and diacetyl tartaric acid esters of mono and diglycerides of fatty acids

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org