Is DATEM (E472e) Vegan?

Also known as: Diacetyl tartaric acid esters of mono- and diglycerides, Diacetyltartaric acid ester of monoglyceride

Depends on Source

Last checked 29 Jul 2026 How we decide

DATEM depends on the supplier. E472e is built from mono- and diglycerides reacted with tartaric and acetic acid, and those glycerides start out as either vegetable oil or animal fat. Labels never say which, so email the bakery brand; most large European suppliers now use vegetable oil for cost and supply reasons.

Which animal, and does it die

Comes from: cattle or pig, via animal-fat mono- and diglycerides
Requires slaughter: Yes

Vegetarian depends on the source

From a mammalRelevant to alpha-gal syndrome
Pig is a common sourceRelevant to halal and kosher diets

These flags describe sourcing. They are not an allergen assessment, and a vegan label is not a free-from claim. If you have an allergy, read the allergen declaration on the pack.

Ingredient Data

Vegan Status

Depends on Source

E-Number

E472e

Also Known As

Diacetyl tartaric acid esters of mono- and diglycerides; Diacetyltartaric acid ester of monoglyceride

Source

Produced from mono- and diglycerides (which can be plant or animal-derived) reacted with tartaric acid and acetic acid. The vegan status depends entirely on the source of the mono- and diglycerides used — which is almost never declared on the label.

Commonly Found In

Commercial bread, rolls, baguettes, pizza bases, pastry. A dough strengthener and volume improver used in industrial baking.

Vegan Alternative

Contact the manufacturer to ask about the source of the mono- and diglycerides used in their DATEM.

Additional Notes

DATEM is closely related to E471 (mono- and diglycerides) in terms of the vegan status problem — both can be plant or animal-derived and neither requires source declaration. In practice, many large European bakery suppliers use vegetable-oil derived mono/diglycerides due to cost and supply consistency, but verification requires direct contact.

In depth

How DATEM is made

DATEM stands for diacetyl tartaric acid esters of mono- and diglycerides. Production starts with mono- and diglycerides, which are themselves made by combining glycerol with fatty acids. Esterification with diacetyltartaric anhydride follows. That anhydride is derived from tartaric acid and acetic acid derivatives. The result is an emulsifier that is particularly effective at strengthening gluten networks in dough.

Of the three main inputs, two are not a concern for vegans. Tartaric acid is typically obtained as a byproduct of winemaking, and acetic acid is produced by fermentation or chemical synthesis. Neither involves animal ingredients. The uncertainty lies entirely in the mono- and diglycerides. The glycerol and fatty acids used to make them can come from vegetable oils such as soybean, palm, or rapeseed oil, or from animal fats such as tallow or lard. Both routes produce an ingredient that is indistinguishable in the finished product, which gives no indication of its origin. Vegetable-oil sources are common in industrial supply chains. No specific product can be assumed without confirmation from the manufacturer.

Reading labels: why the source is invisible

On ingredient lists, DATEM appears under several names: the acronym DATEM itself, the full chemical name "diacetyl tartaric acid esters of mono- and diglycerides," or in the EU simply the E number E472e. None of these designations distinguish plant-derived from animal-derived versions. Food labeling regulations in both the EU and the US treat the emulsifier as a single substance regardless of its fat source. Manufacturers are not required to declare whether the underlying glycerides came from vegetable oil or animal fat.

This places DATEM in the same category as E471 and the other E472 esters (E472a through E472f), all of which share the same source ambiguity. Some indirect signals can help. A product labeled vegan covers all its ingredients, including DATEM. Kosher pareve certification indicates the ingredient is free of meat and dairy derivatives. In practice that usually means a plant source. The certification is not a formal vegan guarantee. Halal certification is weaker evidence, since halal-slaughtered beef fat is a permissible halal source. When certainty matters, contacting the manufacturer remains the only reliable method.

Where DATEM shows up

DATEM is primarily a bakery ingredient. It strengthens dough, improves gas retention during fermentation, and increases loaf volume, which makes it a standard tool in industrial bread production. Sandwich bread, burger and hot dog buns, baguettes, rolls, tortillas, flatbreads, pizza bases, crackers, and many packaged pastries commonly contain it. Artisan and traditionally made breads usually do not. Longer fermentation and skilled handling achieve the same effects.

Beyond baking, DATEM appears in some non-dairy coffee creamers, margarines and spreads, and other processed foods where emulsification and texture stability are needed. The "non-dairy" label on a creamer means the product contains no milk, and it says nothing about other animal-derived inputs. DATEM in such products carries the same source question as anywhere else.

For vegans, mass-produced bread is the most frequent point of contact with DATEM. Other ambiguous emulsifiers such as E471 often sit beside it, so the whole ingredient list deserves a look.

Alternatives and how to avoid the question entirely

The simplest way to avoid uncertainty about DATEM is to choose products that are certified vegan or explicitly labeled as suitable for vegans, since such labeling covers every ingredient including emulsifiers. Breads made with short, traditional ingredient lists (flour, water, salt, yeast or sourdough culture) sidestep the issue entirely. Home baking gives full control over inputs.

From a manufacturing standpoint, several functional alternatives to DATEM exist. Lecithin extracted from soybeans or sunflower seeds is a plant-based emulsifier used in many baked goods. Ascorbic acid (vitamin C) is a widely used dough improver that is not animal-derived. Enzyme-based dough conditioners have also become popular as clean-label replacements for traditional emulsifiers in commercial baking, and enzymes used for this purpose are generally produced by microbial fermentation.

Plant-derived DATEM is itself vegan. The ingredient is not inherently animal-based, and the problem is purely one of verification. Manufacturers who use vegetable-oil glycerides will usually confirm this when asked, and some state it on their websites or FAQ pages.

Frequently asked questions

Is DATEM vegan?

DATEM can be vegan, but it is not guaranteed to be. The emulsifier is made from mono- and diglycerides, which can be derived from either vegetable oils or animal fats. The label does not say which. Many industrial suppliers use plant sources. For a specific product, the only way to be certain is to ask the manufacturer or look for a vegan label.

What is DATEM made from?

DATEM is made by reacting mono- and diglycerides with tartaric acid and acetic acid derivatives. Tartaric acid typically comes from winemaking byproducts, and acetic acid is fermented or synthetic. Neither is a vegan concern. The mono- and diglycerides are the uncertain component, since their fatty acids can come from vegetable oil or animal fat.

Is DATEM in bread vegan?

Not necessarily. The DATEM used in commercial bread is often made from vegetable oils. Bread labels do not declare the source, so a specific loaf cannot be assumed vegan on that basis. Bread that carries a vegan label, or bread made without emulsifiers, avoids the question entirely.

What is E472e?

E472e is the European food additive number for DATEM, or diacetyl tartaric acid esters of mono- and diglycerides. The additive is an emulsifier and dough strengthener used mainly in industrial baking. Like the related additives E471 and E472a–f, it can be made from plant or animal fats without any distinction on the label.

Is DATEM the same as mono- and diglycerides (E471)?

No, but they are closely related. DATEM is made by chemically modifying mono- and diglycerides with tartaric and acetic acid, which gives it stronger dough-conditioning properties. Both additives share the same vegan-status problem. Their fat source can be plant or animal, and neither must be declared on the label.

How can I avoid DATEM?

Check ingredient lists for "DATEM," the full name "diacetyl tartaric acid esters of mono- and diglycerides," or E472e. The additive is most common in packaged bread, buns, tortillas, and pastries. Breads with short traditional ingredient lists, certified vegan products, and home baking are the easiest ways to avoid it. Artisan bakeries typically do not use it.

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