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E472eEmulsifierModerate concern
DATEM
In plain words
The short version
A bakery emulsifier strengthening dough — central to commercial bread structure.
Why we flag it amber
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
ADI of 0–50 mg/kg body weight (JECFA). Generally considered safe. Like other ultra-processed food emulsifiers, included in some recent observational epidemiological studies of dietary emulsifier intake and chronic disease risk.
The detail
Educational information only. Not medical or dietary advice.