DATEM

What this is

DATEM (diacetyl tartaric acid esters of monoglycerides) is a synthetic emulsifier added to breads and baked goods to strengthen dough and improve texture. It helps fast-food buns and other bakery items stay springy and uniform by reinforcing the gluten network during mixing. U.S. and EU regulators classify DATEM as safe for use in foods at typical low levels. In fact, it’s “generally recognized as safe” (GRAS) in the U.S., meaning it can be used under good manufacturing practices. Health-wise, there’s little direct evidence of harm in consumers. A laboratory study that fed rats extremely high doses of DATEM found some heart tissue changes, but such effects have not been observed at the much smaller amounts used in foods. Overall, major health agencies consider DATEM a low-risk additive when consumed in ordinary dietary amounts, and it remains common in commercial bakery products.

Critical Endpoints

The key endpoints experts review in safety assessments (critical endpoints). This is not a prediction of harm.