Chemical x Dictionary

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What is 472e Emulsifier or DATEM?

 472e, popularly known as DATEM, is a gluten-free, vegan, synthetic emulsifier commonly used in bread as a dough conditioner and as an anti-caking agent. Emulsifier 472e is often used to improve the fermentation of the dough in breads. It is derived from plant sources such as stearic acid which is derived from palm oil, sunflower oil and others. 

What are the other names this ingredient is also known as? 

472e, Emulsifier (E 472e), Emulsifier (Mono- and Diacetyl Tartaric Acid Esters Of Fatty Acids), Emulsifier [Di-Acetyl Tartaric Acid Esters Of Mono And Di-Glycerides Of Edible Vegetable Oils], Emulsifiers (INS 472e)

What products is it used in? 

472e is used in various food products such as breads, biscuits and cookies, coffee whiteners, ice creams, salad dressings, chocolate mixes, frozen pizza and much more. It is also used to stiffen flour and increase dough fermentation and give breads a better texture, it is also used as an emulsifier to help increase the shelf life of foods. It is also used in pet foods to preserve the raw materials present, thus keeping the food fresh. 

What is the source of this ingredient?

472e, or mono- and diacetyltartaric acid esters of mono- and diglycerides, is a synthetic substance, typically derived through the chemical modification of natural fats and oils. It is commonly used as an emulsifier in food products to improve texture and stability.Yes, 472e is considered vegan and vegetarian as it is sourced from plant materials such as a stearic acid.                                

Is this ingredient bad for me?

This artificial emulsifier may cause allergic reactions or toxicity.  

What should I do?

Avoid when possible

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