What is DATEM and How is it Made?
DATEM, or diacetyl tartaric acid esters of mono- and diglycerides (also known as E472e), is a food additive that functions as an emulsifier. It is primarily used in the baking industry as a dough conditioner to strengthen the gluten network in dough. This results in improved volume, a more uniform crumb structure, and enhanced texture in baked goods like bread, rolls, and pastries. Beyond baking, it can be found in a range of processed foods, including coffee whiteners, margarine, and salad dressings.
Commercially, DATEM is produced through a process of chemical synthesis involving the esterification of mono- and diglycerides (often derived from vegetable oils like soy or palm, but sometimes animal fats) with tartaric and acetic acids. Due to its excellent emulsifying properties, it helps combine ingredients that would normally separate, such as oil and water, ensuring a consistent and stable product.
Official Regulatory Status: Safe, with Caveats
Major food safety organizations worldwide have evaluated DATEM and deemed it safe for consumption under specified conditions and usage limits.
United States
The U.S. Food and Drug Administration (FDA) has classified DATEM as "Generally Recognized As Safe" (GRAS). This classification means that, based on current understanding and expert opinion, it is considered safe for its intended use in food without needing prior approval. DATEM can be used in food with no limitation other than current good manufacturing practice.
European Union
In the European Union, DATEM (E472e) is an authorized food additive listed under Annex II and III of Regulation (EC) No 1333/2008. It is subject to review by the European Food Safety Authority (EFSA), which has set an Acceptable Daily Intake (ADI) of 0–50 mg/kg body weight based on earlier assessments.
Potential Health Concerns and Side Effects
Despite its official safety classification, some concerns have been raised regarding the potential health effects of DATEM, largely based on older animal studies and broader concerns about processed food additives.
Animal Studies and Extrapolation
- A 2002 study on rats suggested that high levels of DATEM in the diet caused heart muscle fibrosis and adrenal overgrowth. However, these findings have not been replicated in subsequent human research, and the high doses used in animal studies often do not reflect typical human dietary intake.
- Other rat studies have noted mild digestive issues, such as soft stools, at very high inclusion rates of 10% in the diet.
Impact on Gut Microbiota
- Emerging research on food emulsifiers, including DATEM, suggests a potential for altering gut microbiota composition. While findings are mixed, some studies indicate possible anti-inflammatory effects, while others raise concerns about effects on the gut lining with long-term high intake. More human-specific research is needed in this area.
Allergic Reactions
- Allergic reactions to DATEM are rare but can occur in sensitive individuals. The risk is often associated with the source materials, such as soy or dairy, rather than the DATEM compound itself. Consumers with specific allergies should always check labels and consult with a healthcare professional.
High Intake and Processed Foods
- Health-conscious consumers often express concern over DATEM and other emulsifiers because they are most prevalent in ultra-processed foods. While DATEM itself is considered safe, high consumption of highly processed foods, in general, is linked to broader health issues independent of any single additive.
Official Safety vs. Health Concerns
| Aspect | Official Regulatory Stance (FDA/EFSA) | Potential Concerns/Alternative Views |
|---|---|---|
| Safety Classification | Considered safe when used according to good manufacturing practices (GRAS status in US, approved additive in EU). | Concerns raised from older animal studies showing adverse effects at very high doses. |
| Usage Limits | ADI set at 0-50 mg/kg bw in Europe. US uses current good manufacturing practice limits. | Consumers may exceed typical dietary exposure through high consumption of processed foods. |
| Gut Health | No official restrictions based on evidence of harm to gut health. | Emerging research suggests potential for alterations to gut microbiota, requiring more research. |
| Allergy Risk | Generally low risk, with labeling required for allergen sources. | Allergic reactions can occur, though are rare and often related to source materials. |
Common Products Containing DATEM
- Baked Goods: Breads, buns, rolls, biscuits, and pastries
- Dairy Analogs: Non-dairy creamers, margarine, and shortenings
- Snacks: Cookies, crackers, and certain snacks
- Sauces: Salsa con queso and salad dressings
- Sweets: Confections and icings
Conclusion: Making an Informed Choice
In short, there is no conclusive evidence from human studies to suggest that DATEM is harmful to humans when consumed within the levels typically found in food. Regulatory bodies in both the United States and the European Union have deemed it safe for consumption. Concerns primarily stem from animal studies using high doses and general unease about ultra-processed foods. For most people, consuming products with DATEM as part of a balanced diet is not considered a health risk. However, individuals with specific sensitivities or those looking to minimize their intake of processed additives may choose to limit foods containing it. As always, reading ingredient labels and being aware of what you consume is key to making informed dietary decisions.
Further reading on dough conditioners: For more technical information on how emulsifiers function, the American Society of Baking offers insights into baking ingredients.
Frequently Asked Questions About DATEM
1. What is DATEM used for? It is used as an emulsifier and dough conditioner in baked goods to strengthen dough, improve volume, and extend shelf life.
2. Is DATEM vegan? DATEM can be vegan, depending on the source of the fatty acids used in its creation. Manufacturers typically derive it from vegetable oils like soy or palm, but it can also be made from animal fats.
3. Is DATEM gluten-free? Yes, DATEM itself does not contain gluten. However, it is primarily used in products that also contain gluten to improve dough characteristics.
4. Why is DATEM in my bread? DATEM is added to bread to enhance dough elasticity, increase volume, and create a finer, more uniform crumb structure.
5. Are there long-term human studies on DATEM? While regulatory bodies have established DATEM's safety based on available data, comprehensive long-term human studies, particularly focusing on its effects on gut health, are limited.
6. What is the Acceptable Daily Intake (ADI) for DATEM? In Europe, an ADI of 0-50 mg/kg body weight was set in 2003. The U.S. FDA uses a GRAS classification, not setting a specific numeric limit, but following good manufacturing practices.
7. Does DATEM cause allergies? Allergic reactions to DATEM are rare. The potential for an allergic reaction is more likely linked to the source ingredients (e.g., soy) rather than the DATEM compound itself.
8. Should I avoid foods with DATEM? For most people, moderate consumption of DATEM is considered safe. If you have concerns about processed food additives or specific sensitivities, choosing whole, unprocessed foods is a reliable alternative.
