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DATEM (E472e) What is this number? 

DATEM stands for diacetyl tartaric acid esters of monoglycerides or diacetyltartaric and fatty acid esters of glycerol. It is an emulsifier that is created through a chemical process involving soy, palm, or canola oils, alchohol, and other chemicals.
DATEM is used in many commercial breads and biscuits, because its emulsifying properties giving bread a chewy texture. DATEM, combined with xanthan or guar gum, has been found to improve volume, texture, and dough stability in gluten-free breads.

It is also used as an emulsifier and foaming agent in mayonnaise, ice cream, and salad dressing, and to lighten the color of coffee.
Health Benefits
DATEM has no known health benefits.
Health Concerns
Very limited research has been done on this additive, but it is not considered harmful. DATEM has been approved by the FDA for use.
Other Names
E472e, Diacetyl Tartaric Acid of Glycerol, Tartaric Acid Esters, Diacetylated of Mono- and Diglycerides, Acetyle Tarrade Mono-and Diglycerides.
See Also

Some products with DATEM

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Comments about DATEM

Chaz Buski
No it is not used in standard of identity "Mayonnaise" CFR Title 21 Sec 169.140. DATEM will show up in other products like Low Fat or Reduced Fat or Cholesterol Free Mayonnaise Type products or in products like Dips...and yes the people who have developed the Frito line of dips really like to use DATEM in everything cheesy or creamy. You will have to look long and far to find anyone else applying this Ingredient to a Dressing or Dip. On a side note, it is rather misleading to use this Acronym DATEM instead of listing out exactly what it is.
Monday, September 16, 2013 | Reply
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