DATEM

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.

Aliases / Common Names: Diacetyl Tartaric Acid Esters of Monoglycerides (full chemical name); E472e (European additive code); sometimes labeled simply as “DATEM” on ingredient lists. Regulatory Status & Exposure: FDA – Approved/GRAS: The U.S. FDA affirms DATEM as Generally Recognized As Safe, listed in 21 CFR §184.1101, with no specific limit other than current good manufacturing practice. It is allowed in various foods (baked goods, beverages, confections, dairy substitutes, etc.) at levels needed for effect. EFSA – Permitted in EU: Europe authorizes DATEM (E472e) as a food additive under Annex II of the EU additives regulation. An EFSA panel re-evaluated DATEM and related emulsifiers in 2020 and reported no safety concern at reported usage levels. International: The Joint FAO/WHO Expert Committee on Food Additives (JECFA) set an Acceptable Daily Intake of 0–50 mg per kg of body weight. For a 70 kg adult, that equates to 3500 mg/day; in practice, intake from a DATEM-containing diet is far lower. In commercial baking, DATEM typically constitutes about 0.3–0.5% of flour weight, meaning a burger bun or similar might contain only a few hundred milligrams. Surveys indicate such exposure levels are well within safety margins, and regulatory agencies have not imposed special warnings on this additive. Technical Evidence: Metabolism & Toxicology: DATEM is comprised of food-based fatty acids and tartaric acid, and it partially breaks down in the gut into components common in our diet. In mammalian tests, it showed low acute toxicity. Notably, long-term feeding studies in rats and dogs found no adverse effects even at extraordinarily high doses – up to 20% of the animals’ diet was DATEM with no ill effects on growth, organs, or reproduction. These results suggest a wide safety margin. However, some findings have prompted scrutiny. A 2002 rat study (high-dose) reported heart muscle fibrosis (scarring) and adrenal overgrowth in DATEM-fed groups. This raised questions since those are indicators of chronic stress on organs. Follow-up expert evaluations noted that such cardiac lesions were not consistently observed across all studies, and overall, the weight of evidence did not show clear-cut toxicity at realistic doses. On the mechanistic front, DATEM’s function is to bind with gluten proteins in dough; there’s no known direct biochemical harm from this action in humans. But researchers are examining whether emulsifiers in general alter the gut environment. Emerging evidence: Experiments with other emulsifiers (like carboxymethylcellulose and polysorbate-80) suggest they can disrupt the gut microbiome and trigger low-grade inflammation in the intestines. In one clinical trial, a high intake of an emulsifier led to changes in gut bacteria and mild digestive inflammation in humans. Chronic gut inflammation is linked to metabolic and cardiovascular diseases, providing a hypothetical link between emulsifier-heavy diets and health risks. Indeed, a large 2023 prospective study in France (95,000+ adults) found that people consuming the most emulsifiers – including monoglyceride derivatives like DATEM – had a modest but significantly higher incidence of cardiovascular disease over ~7 years. While this epidemiological link does not prove causation (high emulsifier intake may just correlate with overall ultra-processed food consumption), it reinforces calls for further research. To date, no study has shown that the small amounts of DATEM used in foods cause disease in people, but scientists continue to investigate subtle long-term effects (e.g. on gut health or inflammation markers). The consensus of food safety authorities remains that DATEM is not a proven hazard at the concentrations we eat, yet these ongoing inquiries underscore why additives like DATEM are flagged for “limited” caution in some consumer guides. Fast-Food Context: Where you’ll find it: DATEM is common in fast-food bakery items. Many large chains use it in hamburger buns, sandwich breads, English muffins, and tortillas to improve volume and chewiness and to extend softness over shelf life. For example, a typical fast-food burger bun or sub roll may list DATEM among its dough conditioners. It’s favored in industrial bread-making because it makes dough stronger and less sticky, helping high-speed mixers and factory production lines run smoothly. DATEM can even reduce the need for more expensive ingredients like natural gluten or eggs by mimicking some of their binding functions. Outside of breads, DATEM may appear (in smaller amounts) in other processed foods served at quick-service restaurants: donuts and pastries (to enhance texture), coffee creamers and whipped toppings (as an emulsifier to keep oils blended), or certain sauces/dressings that need to stay creamy. However, its primary role in the fast-food sector is in bakery products – contributing to the light, uniform crumb of a burger bun or the crispy-chewy crust of a mass-produced artisan-style bread. Because fast-food menus rely heavily on such bakery items, DATEM is one of the more ubiquitous additives in that arena (though usually comprising well under 1% of the finished food). Sensitive Populations / Notes: Generally, DATEM has no well-recognized sensitive population – it’s tolerated by the vast majority of consumers, including those with common food allergies (it’s derived from oils like soybean or palm, but highly processed and typically free of protein allergens). One context where extra caution has been noted is infant nutrition. DATEM is not typically used in infant formulas, and for good reason: infants have lower body weight and immature systems, and an EU scientific committee warned that excessive DATEM in specialized hypoallergenic formulas could lead to too much tartaric acid intake(tartaric acid is part of DATEM’s structure, and too much can cause GI distress). In fact, European authorities temporarily limited DATEM’s use in certain infant formulas until more data were reviewed. For older children and adults, there’s no official restriction, but individuals with chronic digestive issues (such as inflammatory bowel disease) might note that some dieticians recommend minimizing emulsifiers if they exacerbate symptoms. A few people have reported stomach upset or bloating after eating bread with DATEM (anecdotal reports), but scientific studies have not confirmed any direct intolerances. As with many processed-food additives, moderation is key. Consuming DATEM within normal dietary amounts is considered safe for the general population, but those aiming to eat a very “clean label” diet or with particular sensitivities might choose to avoid it. Overall, no specific subgroup beyond infants (in a special context) has been identified as needing to avoid DATEM, according to current research.

We assign the limited tier using published research, regulatory guidance, and PRūF’s additive taxonomy. Restaurant usage is derived from public ingredient disclosures and mapped to menu items where this additive appears.