DATEM

DATEM — diacetyl tartaric acid esters of mono- and diglycerides — is a synthetic emulsifier produced by reacting tartaric acid with mono- and diglycerides of fatty acids. It is used almost exclusively in bread and baked goods, where it strengthens the gluten network, improves dough stability during fermentation, increases loaf volume, and extends shelf life. DATEM is one of the primary reasons modern commercial bread can maintain a consistent, airy texture with a long freshness window.

JECFA evaluated DATEM in 1973 and did not establish a numerical ADI, classifying it as not specified. DATEM is hydrolysed in the gut to its component parts — tartaric acid, acetic acid, and fatty acids — all of which are normal metabolites handled by established metabolic pathways.

DATEM is approved in the EU (E472e), the United States (GRAS), and most global markets. It is primarily encountered in sliced sandwich bread, hamburger buns, and other high-volume commercial baked goods. Consumers following clean-label or additive-free diets typically avoid it, though it presents no identified safety concern at levels used in food. Its use allows manufacturers to reduce fat content while maintaining bread quality, making it a common ingredient in reduced-fat baking formulations.