Why is E472e in bread?

E472e is a dough conditioner that enables high-speed industrial bread production. It strengthens gluten, improves bread volume, creates a softer crumb, and extends shelf life. Without it, the Chorleywood Bread Process — used for most UK bread — would not work as efficiently.

Not always. Like E471, the mono- and diglycerides in E472e can be derived from plant oils (palm, soy) or animal fats. Unless the product is labelled as vegan, the source may be unclear. Check the manufacturer's information if this matters to you.

Is E472e in sourdough?

Traditional sourdough does not contain E472e or any other emulsifiers — it's made with just flour, water, and salt, using a natural fermentation starter. However, some mass-produced 'sourdough-style' loaves may contain DATEM and other bread improvers. Check the ingredients list.

Emulsifier

What is E472e? (Food Additive Explained)

E472e is DATEM (diacetyl tartaric acid esters of mono- and diglycerides of fatty acids) — an emulsifier used primarily as a dough conditioner in commercial bread. It strengthens gluten structure and improves bread volume, texture, and shelf life.

What is E472e?

Full name: DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)

E472e is a synthetic emulsifier produced by reacting mono- and diglycerides of fatty acids (E471) with diacetyl tartaric anhydride. It's a complex industrial compound that doesn't exist in nature. It belongs to the E472 family, which includes various ester derivatives of E471. DATEM is one of the most important dough conditioners in the commercial baking industry and is used in the vast majority of factory-produced bread in the UK.

What does E472e do in food?

E472e strengthens the gluten network in bread dough, allowing it to trap more gas during rising. This produces bread with better volume, a finer crumb structure, and a softer texture. It also improves dough machinability — making it easier to process through industrial bread-making equipment. Additionally, it slows staling, keeping bread softer for longer. In the Chorleywood Bread Process (used for most UK bread), DATEM is a key ingredient that enables rapid, high-volume production.

Where is E472e found?

E472e is commonly found in:

Sliced bread (white, wholemeal, seeded)
Bread rolls, buns, and baguettes
Wraps, pittas, and flatbreads
Croissants and pastries
Pizza dough and bases
Some cakes and biscuits

Is E472e bad for you?

E472e is approved by EFSA and the FDA with no specified ADI. It's considered safe at normal dietary levels and is metabolised by the body into its component parts (fatty acids, tartaric acid, and glycerol), all of which are normal dietary components. There are no known adverse health effects. However, DATEM is one of the clearest markers of industrially produced bread — it exists specifically to enable high-speed factory bread production. Its presence on a label tells you the bread was almost certainly made using the Chorleywood or a similar industrial process.

Why E472e matters for food choices

E472e is one of the additives that best illustrates the gap between industrial and artisan bread. A traditional bakery loaf needs only flour, water, salt, and yeast. A factory loaf typically contains E472e, E471, E282, and several other additives to enable fast production and long shelf life. Under NOVA, bread with DATEM and other emulsifiers is classified as ultra-processed (Group 4). If you're trying to reduce ultra-processed food in your diet, checking bread labels for E472e is one of the quickest assessments you can make.

See E472e in real products

We found E472e in these food categories. Read our full NOVA analysis:

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