Is E472e Considered a Natural Ingredient?

Food manufacturers use the emulsifier E472e, also known as DATEM, to improve texture and extend shelf life in many baked goods. Despite its source materials sometimes originating from plants or animals, a complex chemical process is involved, leading to the question: is E472e considered a natural ingredient?.

Quick Summary

E472e is a food emulsifier, derived from natural fats and acids, but chemically modified through esterification. The finished product is a synthetic additive, not considered natural despite its initial raw materials. Its function in food is to stabilize emulsions and improve dough characteristics.

Key Points

• Synthetic Origin: E472e, or DATEM, is manufactured through a chemical process called esterification, making it a synthetic and not natural ingredient.

• Natural Starting Materials: The raw components for E472e, such as glycerol and fatty acids, often come from natural sources like vegetable oils, but these are chemically modified.

• Effective Emulsifier: As an emulsifier, E472e effectively blends oil and water-based ingredients, ensuring product stability and preventing separation.

• Dough Conditioner: E472e is widely used in baking to strengthen the gluten network in dough, leading to better volume, texture, and crumb structure in breads and cakes.

• Extends Shelf Life: By interacting with starch molecules, E472e delays the staling process, allowing baked goods to stay fresh for a longer time.

• Common in Processed Foods: This additive is frequently found in many mass-produced food items, including packaged bread, frozen pizza, and coffee whiteners.

• Regulatory Approved: Despite being synthetic, E472e is considered safe for consumption and is approved by major food safety authorities like the FDA and EFSA.

What is E472e and how is it made?

E472e, formally known as Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM), is a common food additive used as an emulsifier. Its purpose is to help oil and water-based ingredients mix and remain stable, which is crucial for achieving consistent textures and extending the shelf life of many products.

The production of E472e is a multi-step process involving chemical reactions. The starting materials often include vegetable oils (like palm or sunflower) or animal fats, which provide the fatty acids and glycerol. These are then reacted with diacetyl tartaric acid or a combination of tartaric acid and acetic anhydride. It is this chemical modification, known as esterification, that transforms the natural-source components into the final synthetic emulsifier. The resulting substance is a waxy solid or powder that has different chemical properties than the original ingredients.

The chemical process and its implications

The process of creating E472e is a key factor in its classification. The use of specific chemical reactions to modify the basic structure of the raw materials means the final product is not found in nature in this form. While a consumer might see "vegetable oil" on an ingredient list and assume a product is natural, the presence of E472e indicates a subsequent, non-natural manufacturing step. This is why regulatory bodies and food experts consider it a synthetic additive. The European Union (EU) classifies it with an E-number, designating it as an approved additive. Similarly, the US Food and Drug Administration (FDA) recognizes DATEM as 'Generally Recognized As Safe' (GRAS) for use in food.

Why E472e is not a natural ingredient

The primary reason E472e is not considered natural is the chemical synthesis required for its production. A natural ingredient is typically defined as a substance derived directly from a plant, animal, or mineral, with minimal processing that does not fundamentally alter its molecular structure. The manufacturing of E472e involves a deliberate chemical reaction (esterification) that creates a new compound with unique properties not found in its raw components.

Understanding the distinction: Natural vs. Synthetic

To better understand the difference, consider the following points:

• Source vs. Production: E472e's source materials (fatty acids, glycerol) can be natural, but its production process is synthetic. This distinction is crucial for classification.
• Chemical Alteration: The molecular structure of E472e is different from the mono- and diglycerides it is derived from. This chemical alteration is what makes it a manufactured additive.
• Functionality: The specific emulsifying properties that make E472e so effective in baking are a result of this modification. A simple mono- or diglyceride would not provide the same benefits for dough strength and crumb structure.

Comparison: E472e (DATEM) vs. Lecithin

To highlight the difference between a natural-source additive and a truly natural emulsifier, a comparison with lecithin is useful.

Feature	E472e (DATEM)	Lecithin
Origin	Derived from natural sources (e.g., vegetable oil, tartaric acid) but chemically modified.	Sourced directly from plants (e.g., soybeans, sunflowers) or egg yolks.
Processing	Synthetic production involving esterification of raw materials.	Extracted from natural sources with minimal chemical alteration.
Classification	Classified as a synthetic food additive (E-number E472e).	Considered a natural emulsifier.
Functionality	Primarily functions as a dough conditioner, strengthening gluten for volume and texture.	A general-purpose emulsifier used for stabilization and texture improvement in many foods.
Labeling	Labeled as "E472e" or "DATEM".	Labeled as "lecithin" or "soy lecithin".

The uses and effects of E472e in food production

E472e is a versatile emulsifier with several key applications in the food industry, particularly in baking. Its ability to interact with the gluten network in dough is highly valued by commercial bakers.

• Enhanced Dough Strength: By strengthening the gluten network, E472e helps dough retain gas during fermentation and baking, leading to improved volume and a softer crumb structure.
• Extended Shelf Life: E472e can delay the retrogradation of starch, which is the process that causes bread to become stale. This helps keep products fresher for longer.
• Improved Texture: The emulsifier helps achieve a finer, more uniform crumb grain in bread, buns, cakes, and other baked goods.
• Stabilization: In other applications, such as coffee whiteners, sauces, and ice cream, E472e stabilizes emulsions to prevent ingredient separation and ensure a consistent product.

Where to find E472e in your daily diet

E472e is present in a wide array of commercially produced foods, including but not limited to:

• Packaged bread and buns
• Cakes and pastries
• Biscuits and cookies
• Coffee whiteners
• Frozen pizzas and other baked convenience foods
• Salad dressings and sauces
• Some confectionery products

Conclusion

In conclusion, while E472e is derived from raw materials that can be of natural origin, such as vegetable oils, it is not a natural ingredient itself. The required chemical synthesis process of esterification fundamentally alters the structure of these materials, creating a synthetic food additive. This process gives DATEM its unique and highly effective properties as an emulsifier and dough conditioner, which are widely used to improve the texture, volume, and shelf life of processed foods. The classification of E472e as a synthetic additive, as confirmed by regulatory bodies and its E-number designation, clarifies its non-natural status. When reading a food label, understanding this distinction is key to interpreting the ingredient list correctly. For consumers looking for exclusively natural ingredients, products containing E472e should be avoided.

Sources:

1. Foodadditives.net. "What is DATEM (E472e) in Bread? Made of, Uses, Safety..."
2. Food-Info.net. "E-numbers : E472 Esters of mono- and diglycerides."
3. ProE.info. "E472e – Diacetyltartaric and fatty acid esters of glycerol."
4. Wikipedia. "DATEM."
5. Yizeliadditive.com. "What Is Emulsifier E472E And Its Functions In Baking?"

Frequently Asked Questions

Is E472e found in natural foods?

No, E472e is not found naturally. It is a man-made food additive that is produced through a chemical synthesis process in a factory.

What is the primary function of E472e in food?

The main function of E472e is to act as an emulsifier and dough conditioner. It helps blend and stabilize oil-and-water mixtures and strengthens dough to improve the texture and volume of baked goods.

Does E472e come from animals or plants?

The raw materials, specifically the fatty acids and glycerol, can be sourced from either plant oils (e.g., soy, palm) or animal fats. However, the final emulsifier is always a synthetic product created through chemical modification.

Is E472e safe to consume?

Yes, E472e has been evaluated and approved for use as a food additive by regulatory bodies such as the US FDA and the European Food Safety Authority (EFSA), which have determined it to be safe at reported levels of use.

Why is E472e sometimes called DATEM?

DATEM is an acronym for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, which is the chemical name for the food additive E472e. The two terms refer to the same substance.

How can I tell if a product contains E472e?

You can check the ingredient list on packaged food products. Manufacturers are required to label the additive as either E472e or DATEM.

Is there a natural alternative to E472e?

For some applications, natural emulsifiers like lecithin, derived from sources such as soy or sunflowers, can be used as an alternative. However, their functional properties may differ from those of E472e, especially in terms of strengthening dough.