DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) (INS 472e)
TL;DR
INS 472e is DATEM, an emulsifier used in industrial packaged bread, buns, baking improver mixes, and some cakes and biscuits. On Indian bread packs it strengthens the gluten network in the dough so the loaf rises taller, holds more air bubbles, and stays soft for longer. The same compound is also written as 472(e) or E472e. Veg status depends on the source the manufacturer uses and is permitted by FSSAI for specified food categories.
Quick Facts
INS Number
472e
E-Number
E472e
Category
Emulsifier
Veg Status
Source-dependent
FSSAI Status
Permitted by FSSAI
JECFA ADI
0-50 mg/kg bw (2003)
Composition
Not a single compound. INS 472e is a mixture of glycerol esters of diacetyl tartaric acid and fatty acids. Structurally, each molecule combines two parts: a diacetyl-tartrate group (made from acetic anhydride plus tartaric acid) and a mono- or diglyceride (a glycerol carrying one or two long-chain fatty acids; same starting material as INS 471). Two production routes give essentially identical products: (1) reaction of diacetyltartaric anhydride with mono- and diglycerides of fatty acids in acetic acid, or (2) reaction of acetic anhydride with mono- and diglycerides of fatty acids in tartaric acid. The diacetyl tartrate portion is fully synthetic; the mono- and diglyceride portion can come from plant or animal fats, which is what makes the veg status of the finished emulsifier source-dependent. The acronym DATEM is the industry short-form; FSSAI and EFSA both use the long name.
What is INS 472e?
INS 472e is DATEM, an emulsifier used in industrial packaged bread, buns, baking improver mixes, and some cakes and biscuits. On Indian bread packs it strengthens the gluten network in the dough so the loaf rises taller, holds more air bubbles, and stays soft for longer. The same compound is also written as 472(e) or E472e.
Why brands add it
Brands use it because a small amount makes the bread dough stronger and stretchier, so the loaf rises taller and the crumb stays soft for several days on the shelf. It is the workhorse emulsifier behind the soft slice that still feels fresh on Friday after a Monday bake. It also helps the dough handle better through industrial mixing and shaping, which matters at the scale of a packaged-bread bakery. In cakes and biscuits it helps fat and water mix uniformly so the texture stays even.
Where you'll find it
INS 472e commonly shows up on Indian packets in these categories:
packaged bread and sandwich loaves
buns and bakery rolls
baking improver mixes used in commercial bakeries
industrial cakes and muffins
cream-filled and sandwich biscuits
some tortillas and wraps
frozen dough products
Veg or non-veg? - Source-dependent
DATEM is made by combining two parts: a diacetyl-tartrate portion (made from acetic anhydride plus tartaric acid, both synthetic and vegan) and a mono- or diglyceride portion (the same starting material as INS 471 mono- and diglycerides). The mono- and diglyceride portion can be plant-based (palm, soy, sunflower, coconut, or rapeseed oil) or animal-based (tallow, lard); most commercial DATEM in India is sourced from hardened palm oil, but the pack rarely specifies the source. The Indian veg/non-veg dot logo on the package is the practical signal: a green dot means the brand has declared a non-animal source. If you are strict vegetarian, jain, or vegan and the green dot is absent, contact the brand to confirm.
FSSAI status and JECFA evaluation
FSSAI: Permitted by FSSAI as an emulsifier and dough conditioner under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for bread, bakery, and other specified food categories, with category-specific upper limits. Same regulatory pattern as INS 481(i) sodium stearoyl lactylate (the other workhorse bread emulsifier).
JECFA: ADI 0-50 mg/kg body weight for diacetyl tartaric acid esters of mono- and diglycerides, originally established at the 17th JECFA (1973) on a temporary basis, with the ADI made permanent at the 61st JECFA (2003) after additional toxicology data were reviewed (TRS 922 / FAS 52). EFSA's 2020 re-evaluation (EFSA Journal 2020;18(7):6032) derived a separate, higher ADI of 600 mg/kg body weight per day for E472e and E472f combined, expressed as tartaric acid, based on the group ADI for tartaric acid and tartrates and the fraction of tartaric acid released during digestion. JECFA has not aligned with the EFSA 2020 revision so the international reference used by FSSAI remains the JECFA 0-50 mg/kg bw value.
Also known as
On packets, in recipes, and in conversation, INS 472e is also called:
472e472(e)472ins 472eins 472(e)ins 472 eins 472e472ee472(e)e 472ee 472(e)datemdiacetyl tartaric acid estersdiacetyl tartaric and fatty acid esters of glyceroldough conditionerbread emulsifier
Frequently Asked Questions
Is INS 472e (DATEM) safe?+
JECFA gave DATEM an ADI of 0-50 mg per kg of body weight, originally on a temporary basis at the 17th meeting (1973) and made permanent at the 61st JECFA in 2003 after additional toxicology data were reviewed. EFSA's 2020 re-evaluation took a fresh look at the whole 472a to 472f family and derived a separate, higher ADI of 600 mg per kg of body weight per day expressed as tartaric acid, based on the group ADI for tartaric acid and its salts; the EFSA panel concluded that no adverse effects relevant for humans were identified from the toxicological database. Some clean-eating blogs and rounded-up health-news sites cite an older rodent study suggesting that very high DATEM doses may cause heart fibrosis or adrenal changes in rats; the EFSA 2020 review considered the full toxicology database and did not flag cardiotoxicity as a human-relevant concern at typical use levels, and JECFA's 2003 reaffirmation of 0-50 mg/kg bw also did not lower the ADI. FSSAI uses the JECFA value as the reference for category-specific upper limits in bread, bakery, and biscuit products.
Is INS 472e vegetarian?+
Source-dependent. DATEM is made by combining two parts: a diacetyl-tartrate portion (made from acetic anhydride plus tartaric acid, both synthetic and vegan) and a mono- or diglyceride portion (the same starting material as INS 471 mono- and diglycerides). The mono- and diglyceride portion can be plant-based (palm, soy, sunflower, coconut, or rapeseed oil) or animal-based (tallow, lard); most commercial DATEM in India is sourced from hardened palm oil, but the pack rarely specifies the source. The Indian veg/non-veg dot logo on the package is the practical signal: a green dot means the brand has declared a non-animal source. If you are strict vegetarian, jain, or vegan and the green dot is absent, contact the brand to confirm.
Is INS 472e permitted by FSSAI?+
Permitted by FSSAI as an emulsifier and dough conditioner under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for bread, bakery, and other specified food categories, with category-specific upper limits. Same regulatory pattern as INS 481(i) sodium stearoyl lactylate (the other workhorse bread emulsifier).
What is INS 472e used for?+
Brands use it because a small amount makes the bread dough stronger and stretchier, so the loaf rises taller and the crumb stays soft for several days on the shelf. It is the workhorse emulsifier behind the soft slice that still feels fresh on Friday after a Monday bake. It also helps the dough handle better through industrial mixing and shaping, which matters at the scale of a packaged-bread bakery. In cakes and biscuits it helps fat and water mix uniformly so the texture stays even.
Is INS 472e (also written as E472e) the same thing?+
Yes. INS 472e (the Codex International Numbering System used by FSSAI) and E472e (the European E-number system) refer to the same compound. The digits are identical for almost all common additives. Indian packets may show either form, or the common name (datem (diacetyl tartaric acid esters of mono- and diglycerides)).
This page summarises FSSAI's permission status and JECFA's scientific evaluation. It is not medical or dietary advice. Manufacturer ingredient sourcing can vary, especially for source-dependent additives - the Indian veg/non-veg dot logo on the pack is the brand's declaration. For health decisions, consult a doctor or registered dietitian.