E472e, commonly known as DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides), is an emulsifier widely used in the food industry to improve the texture and stability of baked goods and other processed foods. It helps strengthen dough, increase volume, and extend shelf life by stabilizing the interaction between fats and water. DATEM is particularly popular in breadmaking, where it enhances dough elasticity and structure, resulting in better texture and rise.

Chemical Composition and Structure

E472e (DATEM) is formed by esterifying mono- and diglycerides with tartaric acid and acetic acid. The structure consists of glycerol molecules (from fats) esterified with tartaric and acetic acid, creating a compound that can interact with both water and oil. This dual affinity allows DATEM to act as an effective emulsifier, improving the stability and texture of food products.

Physical Properties

DATEM typically appears as a pale yellow, waxy solid or powder, and it is soluble in fats but only partially soluble in water. It has excellent emulsifying properties, helping mix water and fat, providing improved consistency in food products. In baked goods, it improves dough strength, elasticity, and volume.

The name describes the structure of the molecule

• Diacetyltartaric Acid - Indicates that tartaric acid has been modified with acetyl groups.
• Esters - A chemical bond between an acid and an alcohol.
• Mono- and Diglycerides - Refers to glycerides that contain one or two fatty acid molecules, respectively.

Description of raw materials used in production

• Tartaric acid - A natural organic acid.
• Acetic anhydride - Used to acetylate the tartaric acid.
• Mono- and Diglycerides - Derived from oils and fats through hydrolysis.

Synthesis process

• Acetylation - Tartaric acid is acetylated using acetic anhydride to produce diacetyltartaric acid.
• Esterification - The diacetyltartaric acid reacts with the mono- and diglycerides through an esterification process to form E472e.
• Purification - Impurities are removed to yield a high-purity product.

Form and Color

 DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) is typically a waxy solid. This compound is usually white or slightly yellowish.

What it is used for and where

DATEM is widely used in the food industry as an emulsifier and stabilizer, especially in baked goods like bread and cakes. It improves the texture and volume of baked products, contributing to the even distribution of ingredients and the retention of freshness. It is also used in some dairy products and plant-based milk alternatives.

Food

Ingredient included in the list of European food additives as  E472e with the function of emulsifier and stabilizer used by the food industry.

The complete list:

• E472a Acetic acid esters of mono- and diglycerides 
  
• E472b Lactic acid esters of mono- and diglycerides 
  
• E472c Citric acid esters of mono- and diglycerides 
  
• E472d Tartaric acid esters of mono- and diglycerides 
  
• E472e Diacetyltartaric acid esters of mono- and diglycerides 
  
• E472f Mixed esters (tartaric, acetic) of mono- and diglycerides 

Environmental and Safety Considerations

E472e (DATEM) is considered safe for use in food products and is approved by regulatory bodies such as the FDA and EFSA. 

It is generally regarded as non-toxic and is used within established limits in processed foods. 

There are no significant environmental concerns associated with its use, as it is biodegradable and does not accumulate in the environment.