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EmulsifierINS 472e
E472e
DATEM esters
What you need to know
DATEM (diacetyl tartaric acid esters of mono- and diglycerides) is a dough strengthener — it gives supermarket bread its even crumb and volume.
It is made from fats and tartaric acid. EFSA re-evaluated it in 2020 and found no safety concern at reported uses.
It sits in the same emulsifier family that gut-microbiome researchers are currently studying.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Emulsifier–gut research ongoing
Suspected
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. EFSA re-evaluation (2020): no safety concern at reported uses.
Synthesis: Fat-derivedADI No safety concern at current use