DATEM E472e
DATEM, also known as E472e or INS 472e, is a food-grade emulsifier based on diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. It is widely evaluated in industrial food production for dough strengthening, gas retention, aeration support, fat dispersion, emulsion stability and processing tolerance.
For professional sourcing, DATEM should not be treated only as a generic additive name. Commercial grades may differ in physical form, fatty acid source, esterification profile, acid value, saponification value, melting behavior, dispersibility, carrier system and application performance. This page is designed for purchasing, R&D, QA, regulatory and import teams that need a practical technical starting point for supplier comparison and quotation requests.
Product identity
| Product | DATEM |
|---|---|
| Full name | Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids |
| E / INS number | E472e / INS 472e |
| Category | Emulsifiers & Surface Active Ingredients |
| Function | Emulsifier, dough strengthener, surface-active ingredient, aeration support and process-tolerance improver |
| CAS / identity | Mixture; variable composition depending on fatty acid profile, esterification and manufacturing route |
| Typical form | Powder, bead, flake, pellet, paste or liquid grade |
| Common application focus | Bread, buns, toast bread, frozen dough, bakery premixes, tortillas, cakes, whipped systems, emulsified foods and fat-containing formulations |
Application fit
Potential use areas may include the following, subject to grade suitability, dosage, local regulation and final product trials:
- Industrial bread, buns, rolls, toast bread and sandwich bread
- Frozen dough, par-baked products and long-process bakery lines
- Bakery improver blends and dry premixes
- Cakes, whipped batters and aerated bakery systems
- Margarine, spreads and fat-continuous systems where compatible
- Ice cream, dessert mixes and selected emulsified dairy or non-dairy systems
- Beverage powders, creamers and dispersible fat-containing blends
- Chocolate or compound systems only after process-specific validation
Technical overview for industrial buyers
DATEM is selected for its interfacial activity and its ability to influence structure in complex food systems. In bakery, it is commonly reviewed as a dough-strengthening emulsifier because it can support gluten network functionality, dough stability, gas retention and processing tolerance. In emulsified or aerated systems, its performance depends on how well the selected grade disperses into the fat, water, powder or batter phase under the actual processing conditions.
The most valuable DATEM grade is not always the one with the lowest price per kilogram. Industrial buyers should compare performance per finished product, including dosage efficiency, line tolerance, reduced waste, improved volume, dough machinability, shelf-life contribution, blend compatibility and supplier documentation quality. For bakery factories, a small difference in grade can affect mixing time, dough stickiness, proofing tolerance, oven spring, side-wall collapse, crumb grain and finished product volume.
How DATEM works in bakery systems
Dough strengthening
DATEM can improve dough strength by supporting interactions within the gluten-starch-fat matrix. In industrial bread production, this may help dough tolerate higher mechanical stress during mixing, dividing, rounding, sheeting, moulding and automated handling.
Gas retention and loaf volume
A suitable DATEM grade can support gas cell stability during fermentation and early baking. This may improve oven spring, loaf volume, crumb uniformity and resistance to collapse, especially in high-speed bread lines or formulations with variable flour quality.
Fermentation tolerance
DATEM may help dough maintain structure during proofing, retarding or frozen-dough handling. The benefit should be measured under the customer's real fermentation time, dough temperature, yeast level, enzyme system and flour protein range.
Process consistency
For large factories, the main value is often line stability: fewer sticky dough events, better machining, more consistent scaling, lower rejection rates and improved product repeatability across flour lots and seasonal raw material variation.
Application matrix
| Food or process area | Typical technical objective | Key questions before sourcing |
|---|---|---|
| Pan bread, toast bread and sandwich bread | Improve dough strength, gas retention, loaf volume, crumb structure and processing tolerance. | What flour protein range, mixing system, proofing time, yeast level and enzyme system are used? |
| Buns, rolls and soft bakery products | Support volume, shape retention, slicing quality and uniform crumb. | Is the target improved oven spring, reduced collapse, softer bite or better production stability? |
| Frozen dough and par-baked products | Improve dough tolerance against freezing, thawing, proofing variation and delayed baking. | What is the freeze-thaw cycle, storage time, proofing condition and final bake profile? |
| Bakery improver blends | Combine DATEM with enzymes, oxidants, reducing agents, ascorbic acid, hydrocolloids or other emulsifiers. | Is the DATEM grade compatible with the carrier, particle size, flow, premix stability and label target? |
| Cakes and aerated batters | Support emulsification, aeration, batter stability and fat dispersion where DATEM is suitable. | Is a DATEM grade the best option, or would another emulsifier system perform better? |
| Margarine, spreads and fat systems | Support emulsion behavior and fat-phase distribution depending on formulation and process. | Does the grade disperse correctly in the selected fat phase, temperature profile and shear condition? |
| Ice cream, dessert mixes and creamers | Assist emulsification, aeration or fat dispersion in selected systems. | Is the product powder-based or liquid-based, and what hydration, homogenization and heat treatment are used? |
| Chocolate and compound coatings | May be reviewed for specialized emulsifier behavior, but it is not a universal replacement for lecithin or PGPR. | Has viscosity, yield value, sensory effect and legal suitability been confirmed by pilot trial? |
Grade selection considerations
DATEM grades can vary widely. When switching suppliers, the same E number does not guarantee identical processing behavior. A buyer should define the intended function, target food system, physical form and minimum documentation package before requesting offers.
| Selection factor | Why it matters in production |
|---|---|
| Physical form | Powder, bead, flake, paste and liquid grades disperse differently and require different dosing, melting or mixing conditions. |
| Carrier system | Powdered DATEM may be supplied on carriers or with flow aids; these affect labeling, solubility, dust, premix stability and dosage calculations. |
| Fatty acid source | Palm, rapeseed, soybean, sunflower or other edible fat sources may affect documentation, sustainability declarations, allergen review, halal/kosher review and customer acceptance. |
| Active content and ester profile | Functional strength depends on composition, esterification profile and manufacturing consistency, not only on the label name. |
| Melting behavior | Important for incorporation into dough, batters, fat systems and emulsions; poor melting or dispersion can cause specks, uneven performance or processing losses. |
| Particle size and flow | Important for bakery improver blends, sachets, premixes, automatic dosing and dust control. |
| Odor and taste neutrality | Critical in mild-flavor bakery, dairy, dessert, beverage and nutritional applications. |
| Regulatory status | Permitted food categories, use levels and label declarations differ by market; the same grade may not be suitable for every destination. |
Specification parameters to compare
Industrial approval should include a side-by-side comparison of supplier specifications and at least one performance trial. Exact limits vary by manufacturer, standard and destination market, but the following parameters are commonly relevant for DATEM sourcing and quality control.
| Parameter | Technical value |
|---|---|
| Identity / E472e confirmation | Confirms the material is DATEM and not another E472 ester or a blended emulsifier system. |
| Acid value | Indicates acidic functionality and can influence dough performance, flavor, compatibility and batch consistency. |
| Saponification value | Supports identity, ester profile review and comparison between suppliers. |
| Iodine value | Provides information related to fatty acid unsaturation and may indicate raw material differences. |
| Free glycerol / free fatty acids | Important for quality consistency, odor, stability and process behavior. |
| Moisture / loss on drying | Affects shelf life, powder flow, caking risk and premix stability. |
| Melting point or softening range | Important for incorporation into dough, batter, fat phase or emulsified systems. |
| Particle size distribution | Controls dust, flow, blending uniformity, dosing accuracy and dispersion speed. |
| Bulk density | Supports packaging design, automatic dosing, premix scale-up and container loading calculations. |
| Peroxide value or oxidation markers | Relevant where fatty acid source and storage stability may affect odor, taste or shelf life. |
| Heavy metals and contaminants | Required for food-grade compliance, customer approval and import control. |
| Microbiological quality, where applicable | Important for sensitive applications, dry mixes, nutritional products and strict customer quality systems. |
Processing and formulation notes
Incorporation method
DATEM performance depends on how it is incorporated. Powder grades may be added through flour or premix systems, while paste or liquid grades may require melting, pre-dispersion or controlled addition into the fat or aqueous phase. Poor dispersion can reduce performance even when the correct dosage is used.
Compatibility with bakery improvers
DATEM is often evaluated together with ascorbic acid, enzymes, mono- and diglycerides, SSL, CSL, hydrocolloids or oxidizing/reducing systems. Each combination can change dough rheology, proofing tolerance, crumb structure and final volume.
Dosage optimization
Recommended use level must be confirmed by application and local rules. Overuse may cause unnecessary cost, excessive dough tightening, texture changes or labeling concerns. Optimization should be based on performance per ton of finished product, not only cost per kilogram.
Substitution risk
DATEM cannot automatically replace every emulsifier. Lecithin, PGPR, SSL, CSL, mono- and diglycerides, polysorbates and sucrose esters have different performance profiles. Substitution should be validated through pilot and production trials.
Trial and validation recommendations
Laboratory screening
- Check appearance, odor, color, form, particle size and flow behavior against the current approved material.
- Compare COA values for acid value, saponification value, iodine value, moisture and relevant impurity limits.
- Test dispersion in the intended flour, fat, aqueous phase, batter or dry premix system.
Bakery pilot trial
- Evaluate mixing tolerance, dough development, dough temperature, stickiness and machinability.
- Measure proofing tolerance, gas retention, oven spring, loaf volume, side-wall stability and crumb grain.
- Compare finished product texture, sliceability, sensory profile and shelf-life behavior.
Industrial line trial
- Run the DATEM grade through real dosing, mixing, dividing, moulding, proofing, baking and cooling conditions.
- Track line stops, dough handling issues, product rejection rate, weight variation and packaging performance.
- Confirm that performance remains stable across normal flour and process variation.
Commercial approval
- Approve supplier, manufacturer, origin, grade name, specification, packaging and change-notification process.
- Keep retained samples, reference COA, approved label information and internal dosage records.
- Define incoming QC checks and supplier requalification frequency.
Documents to request
- Product specification or technical data sheet clearly identifying DATEM / E472e
- Certificate of analysis for available batch or representative lot
- Safety data sheet where applicable
- Food-grade declaration and compliance statement for the intended destination market
- Origin statement, manufacturer information, shelf-life and recommended storage conditions
- Allergen statement, GMO statement and raw material source declaration
- Palm, RSPO, vegetable-origin or animal-origin statement where relevant to the customer
- Halal, kosher, vegan/vegetarian, irradiation and residual solvent statements when required
- Heavy metals, contaminants and microbiological declarations where required by buyer or regulation
- Packaging specification, bag size, pallet configuration, net/gross weight and container loading information
- Change-control or non-GMO, non-allergen and sustainability declarations when required by private-label customers
Packaging, storage and logistics
DATEM should normally be stored in original, closed packaging in a clean, dry, cool and odor-free warehouse. Because emulsifiers can be sensitive to heat, oxidation, moisture and odor pickup, storage should avoid direct sunlight, high temperature, condensation, damaged pallets and contact with strong-smelling materials. For export shipments, buyers should request packaging suitable for container transport and destination climate.
Powdered DATEM grades should be protected from caking and dust contamination. Paste, flake or liquid grades may require attention to melting point, seasonal transport temperature, drum handling and controlled warming before use. FIFO/FEFO warehouse control is recommended, especially for customers using the material in high-volume bakery improver systems.
Regulatory and labeling review
DATEM approval and use conditions depend on the destination country, food category, technological function and use level. The buyer should confirm whether the additive may be used in the intended product, how it must be declared on the label and whether the customer or retailer has internal restrictions on emulsifiers, palm-derived materials, GMO status, animal-derived inputs or sustainability documentation.
For export products, do not rely only on E number recognition. Some markets use INS numbers, some require additive names, and some require category-specific limits or functional justification. Regulatory review should be completed before production, especially for infant foods, nutrition products, private-label goods, clean-label product lines and multi-country shipments.
Technical purchasing notes
When reviewing DATEM, compare the supplier specification against the intended food application, process conditions, target function, label expectations and local rules. For industrial purchasing, the most useful inquiry normally includes target grade, active content or reference specification, physical form, packaging size, quantity, destination, delivery term and document requirements.
If the target is bakery performance, send details such as product type, flour quality range, mixing process, fermentation time, frozen-dough requirements, existing emulsifier system and desired performance improvement. If the target is an emulsion or fat-containing system, provide the process temperature, shear conditions, fat phase, water phase, pH, solids content and final product format.
How to request this product
Send the product name, target grade or reference specification, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase DATEM, attach or describe your existing specification, label, certificate of analysis or product code so supplier options can be compared more accurately.
Useful answers
What is DATEM used for in food manufacturing?
DATEM is typically used as an emulsifier and surface-active ingredient. It is especially associated with bakery applications where it may support dough strength, gas retention, loaf volume, proofing tolerance, crumb structure and processing stability. It may also be reviewed for aeration, fat dispersion and selected emulsified systems.
What does E472e mean?
E472e is the food additive number used for diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, commonly known as DATEM. Buyers should confirm that the offered material is E472e and not another E472 ester or a blended emulsifier system.
Is DATEM the same as mono- and diglycerides?
No. DATEM is made from mono- and diglycerides that are esterified with diacetyl tartaric acid derivatives. Mono- and diglycerides and DATEM can perform differently in food systems, especially in bakery where DATEM is mainly valued for dough strengthening and process tolerance.
Which DATEM grade should be used for bread?
The correct bread grade depends on flour quality, formula, mixing energy, proofing time, enzyme system, line speed and target result. A bakery trial should compare loaf volume, dough handling, crumb grain, side-wall stability, texture and finished product consistency.
Can DATEM replace SSL, CSL, lecithin or mono- and diglycerides?
Not automatically. DATEM, SSL, CSL, lecithin and mono- and diglycerides have different performance profiles. Replacement should be based on pilot and production trials, regulatory review and cost-in-use analysis.
Can Global Food Additives source DATEM?
Global Food Additives can review sourcing options for DATEM according to target specification, physical form, application, quantity, destination, packaging and required documentation.
Which documents should be requested?
Buyers commonly request a technical data sheet, specification, certificate of analysis, safety data sheet, food-grade statement, origin statement, shelf-life information, label and packing details, allergen and GMO statements, plus halal, kosher, RSPO or other certificates when required.
Is DATEM permitted in every country?
No. Food additive use depends on destination-market rules, food category, use level, label requirements and buyer responsibility. Always verify current regulations and final suitability before commercial use.
Tell us which DATEM grade or food emulsifier you need.
Send product names, target specifications, grade, physical form, quantity, destination country, packaging preference, delivery term and document requirements. Our team will review your inquiry and respond from [email protected].
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