Mono-digliseritlerin DATEM esterleri

Detailed information

What it is & how it is made

Commonly abbreviated DATEM. The EU specification defines it as 'mixed esters of glycerol with mono- and diacetyltartaric acids (obtained from tartaric acid) and fatty acids occurring in food fats and oils'; it may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids and free glycerides (Commission Regulation (EU) No 231/2012, E 472e).

Where it is used

It is an emulsifier used above all as a dough strengthener in bread and bakery products: by supporting the gluten network it helps the dough retain gas and increases loaf volume. It is authorised in the relevant food categories under EU Regulation (EC) No 1333/2008, and the Turkish Food Codex Regulation on Food Additives follows the same list.

Health note

In EFSA's 2020 re-evaluation of E 472a-f, an acceptable daily intake (ADI) of 600 mg/kg body weight per day was derived for E 472e on the basis of its tartaric acid content (EFSA Journal 2020;18(3):6032). The Panel reported that these esters are extensively hydrolysed in the gastrointestinal tract and that the components released are ordinary dietary constituents.

Halal assessment

Two separate source questions arise. The first is the fatty acids: the specification says 'fatty acids occurring in food fats and oils' and draws no distinction between vegetable and animal origin. The second is the tartaric acid, whose method of production the specification does not state. Unless the source is documented it should therefore be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.