What does DATEM do to the body?

December 19, 2025 •

4 min read

DATEM, a food emulsifier identified as E472e in Europe, is broken down in the gastrointestinal tract into mono- and diglycerides and acetylated tartaric acid. This biochemical process is fundamental to understanding what does DATEM do to the body after consumption.

Quick Summary

DATEM breaks down in the gut into components that are either metabolized like fats or excreted, impacting food texture and shelf life. While regulatory bodies deem it safe in approved amounts, animal studies indicate potential side effects on gut microbiota, adrenal glands, and heart tissue.

Key Points

Metabolism: The body breaks DATEM down into mono- and diglycerides (metabolized like fat) and acetylated tartaric acid (largely excreted).
Gut Health: Animal studies indicate that DATEM can negatively impact gut microbiota by reducing beneficial bacteria like Faecalibacterium.
Animal Findings: Research on rats, using high concentrations, linked DATEM to heart muscle fibrosis, adrenal overgrowth, and digestive issues like soft stools.
Regulatory Status: Major food safety authorities like the FDA and EFSA have approved DATEM for use, classifying it as safe for consumption within specific limits.
Food Function: DATEM is used primarily in baking to strengthen dough, increase volume, improve texture, and extend shelf life in many products.
Further Research Needed: The long-term effects of typical human dietary exposure to DATEM are not fully understood, and more research is needed, especially concerning its gut health impact.

Understanding DATEM: The Dough Conditioner

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) is a food additive primarily used in the baking industry as a dough conditioner and emulsifier. It is manufactured by reacting diacetyl tartaric anhydride with mono- and diglycerides derived from edible sources, which can be animal or vegetable oils. DATEM’s function is to help combine oil and water, and in dough, it strengthens the gluten network, leading to improved volume, texture, and a softer crumb in baked goods like bread, cakes, and rolls. It can also extend the shelf life of these products by retaining moisture.

How the Body Processes DATEM

Upon ingestion, DATEM is not absorbed by the body intact. Instead, it undergoes hydrolysis in the gastrointestinal tract, where it is broken down into its constituent parts: mono- and diglycerides, and acetylated tartaric acid.

Mono- and Diglycerides: These are natural components of fat digestion and are absorbed and metabolized by the body in the same way as dietary fats.
Acetylated Tartaric Acid: This component is also further metabolized. Studies in rats showed that only about one-third of a radioactive marker on the tartaric acid was absorbed, with a significant portion being excreted.

Potential Health Effects and Research Findings

Despite being considered safe by major food regulators like the FDA and EFSA, some studies have raised questions about the potential effects of DATEM, particularly concerning high-dose exposure over long periods.

Impact on Gut Microbiota

Several emulsifiers, including DATEM, have been linked to potential adverse effects on gut health. Research suggests that DATEM can significantly decrease the relative abundance of Faecalibacterium, a type of gut bacteria known for its anti-inflammatory properties. This change in the gut microbiota has been linked to increased gut inflammation, which could be a concern with chronic consumption.

Animal Studies and Long-Term Effects

Much of the research exploring negative health effects has been conducted in animal studies, often involving doses far higher than typical human exposure. Key findings include:

Heart and Adrenal Effects: A 2002 study on rats found that DATEM caused heart muscle fibrosis and adrenal overgrowth.
Digestive Issues: Short- and long-term studies on rats showed that a diet with 10% DATEM caused soft stools, especially in males.
Organ Weight and Lesions: A long-term study in rats showed high doses of DATEM were associated with increased adrenal medullary adenomas in males, as well as renal lesions.

It is important to note that these studies used concentrations far exceeding normal human dietary intake and that the results from animal models do not always directly translate to human health.

Allergic Potential

While allergic reactions to DATEM are rare, they are possible in certain individuals. As DATEM can be derived from sources like soy or animal fats, those with specific allergies should be cautious, although the extensive processing typically removes most allergenic proteins. Food manufacturers are required to list DATEM on labels to inform consumers.

Comparison Table: DATEM Function vs. Reported Effects


Aspect	Primary Function (Commercial Baking)	Potential Effect (Based on High-Dose Studies)
Dough	Strengthens gluten network, improves elasticity and volume.	N/A
Texture	Creates a soft, uniform crumb structure.	N/A
Shelf Life	Extends freshness by retaining moisture.	N/A
Digestion	Hydrolyzed into simple compounds for metabolism.	At high doses, may cause digestive upset like soft stools.
Gut Flora	N/A	Potential to decrease beneficial gut bacteria like Faecalibacterium.
Organ Health	N/A	High doses in rats linked to heart fibrosis, adrenal changes, and renal lesions.

Regulation and Safety

Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have approved DATEM for use as a food additive. The FDA has granted it "Generally Recognized as Safe" (GRAS) status, while EFSA has set an Acceptable Daily Intake (ADI) of 0-50 mg/kg body weight. These bodies base their decisions on safety evaluations of available toxicological data. However, as noted by researchers, more studies are needed on DATEM's long-term effects on humans, particularly regarding its influence on the gut microbiota.

Conclusion: Navigating the Evidence

In summary, DATEM is a functional food additive that plays a significant role in improving the quality and shelf life of many commercially baked goods. Once consumed, it is broken down into simple components that the body processes, similar to other fats. The concerns regarding DATEM’s health effects primarily stem from animal studies using high concentrations. These studies highlight potential impacts on gut microbiota and long-term organ health, but they may not be directly applicable to typical human dietary exposure levels.

For consumers, the most prudent approach is to be aware of the ingredients in processed foods. The overall body of evidence, including regulatory assessments, suggests that DATEM is safe when consumed within the established acceptable daily intake levels. However, individuals with specific sensitivities or those seeking to minimize their intake of processed food additives may choose to limit products containing DATEM. As with any food additive, continued research, especially in human subjects, is crucial for a more comprehensive understanding of its long-term health implications. For further details on its safety evaluation, refer to the Joint FAO/WHO Expert Committee on Food Additives (JECFA) report available via Inchem.org.

Foods Containing DATEM

Bread and Baked Goods: Including sandwich bread, rolls, bagels, and cakes.
Dairy Products and Analogs: Such as ice cream, coffee whiteners, and margarine.
Sauces and Dressings: Used to stabilize oil and water emulsions.
Processed Snacks: Crackers and certain confectionery.
Meat Products: Occasionally used in sausages and burgers as an emulsifier.
Frozen Foods: Helps improve water retention in frozen dough.

Frequently Asked Questions

Food safety organizations like the FDA and EFSA consider DATEM safe for human consumption at approved levels. While some animal studies show adverse effects at high doses, these findings may not apply to normal human intake.

While some high-dose animal studies showed increased adrenal tumors in rats, these results occurred under conditions far exceeding typical human intake. Regulatory bodies have not established a direct link between DATEM and cancer in humans at regulated levels.

DATEM is often derived from vegetable oils, making it suitable for a vegan diet. However, since it can also be made from animal fats, it is important for vegans to check with the manufacturer to confirm the source if they are unsure.

In the body, DATEM is broken down by hydrolysis, and its components are metabolized or excreted. Some animal studies suggest high doses might cause temporary digestive issues like soft stools, but this is not typically reported at normal dietary levels.

While rare, it is possible to have an allergic reaction to DATEM, especially if it was derived from a source you are sensitive to, such as soy or dairy. Food labels should be checked, and those with severe allergies should exercise caution.

DATEM is added to food as an emulsifier and dough conditioner. It helps blend fat and water, strengthens dough to improve texture and volume, and can extend product shelf life.

DATEM is particularly known for its strong dough-strengthening properties, which is its main function in baking. Unlike some other emulsifiers, it does not primarily interact with starch to prevent staling.

DATEM's primary function is strengthening the gluten network. While it can be used in some gluten-free formulations, its benefits are more pronounced in products containing gluten. DATEM itself is gluten-free.