E472E – Diacetyltartaric and fatty acid esters of glycerol
StabiliserDescription
An emulsifier and dough conditioner, synthesized from glycerol, diacetyltartaric acid, and fatty acids (typically vegetable derived). It is a highly hydrophilic surfactant used to stabilize oil-in-water emulsions, strengthen the gluten matrix in baked goods (improving volume and crumb structure), and prevent staling.
Notes
DATEM (diacetyltartaric acid esters of mono- and diglycerides) is made by combining fats or oils with tartaric acid (a natural acid found in grapes) and acetic acid (the same acid that gives vinegar its tang). The process involves breaking down fats into smaller molecules called mono- and diglycerides, then chemically linking them with these acids to create a versatile food ingredient. This additive works as both an emulsifier and dough conditioner, meaning it helps oil and water mix together while also improving bread and pastry texture. You'll commonly find DATEM in commercial breads, rolls, pizza dough, and baked goods, where it helps create a softer crumb, better volume, and longer shelf life by keeping the dough structure strong and preventing staleness. DATEM is considered a synthetic additive since it's created through industrial processing, though it's made from components that can be naturally derived. It's generally suitable for vegetarians, but vegans should check the source of the fats used, as they could come from animal sources. The ingredient is widely approved by food safety authorities and is considered safe for consumption at typical usage levels.