DATEM
The short version
A bakery emulsifier strengthening dough — central to commercial bread structure.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Safety profile
JECFA set an ADI of 0–50 mg/kg body weight. EFSA's 2020 re-evaluation set an ADI of 600 mg/kg body weight per day for E 472e, based on its tartaric acid content, and found no safety concern at reported uses and use levels. Generally considered safe. Like other ultra-processed food emulsifiers, included in some recent observational epidemiological studies of dietary emulsifier intake and chronic disease risk.
Sources
- WHO JECFA database — Diacetyltartaric acid esters of mono- and diglycerides (INS 472e, f; evaluation 2003, TRS 922) — Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2003. JECFA ADI 0-50 mg/kg bw
- EFSA — Re-evaluation of acetic, lactic, citric, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a–f) (EFSA Journal 2020;18(3):6032, doi:10.2903/j.efsa.2020.6032) — European Food Safety Authority (EFSA FAF Panel), 2020. EFSA ADI 600 mg/kg bw/day for E 472e; no safety concern
- 21 CFR 184.1101 — Diacetyl tartaric acid esters of mono- and diglycerides (affirmed GRAS; CFR 2025 edition) — U.S. FDA / Code of Federal Regulations (govinfo.gov, 2025 edition), 2025. US GRAS, no limit other than GMP
Checked against these sources on .
Educational information only. Not medical, dietary or veterinary advice. Spotted an error? Tell us.