MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS

CAS: 977051-29-8 EMULSIFIER OR EMULSIFIER SALT, TEXTURIZER

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS (DATEM) are emulsifier additives used in food preparation, particularly bakery products, and are affirmed as generally recognized as safe for use in food in the United States.

What It Is

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS is a food additive classified primarily as an emulsifier and texturizer. This ingredient is known in regulatory contexts by the acronym DATEM and is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyltartaric acid and fatty acids. As an additive it functions to help stabilize emulsions, improve texture, and strengthen dough matrices in baked products. The chemical structure includes glycerol backbones bound to diacetyltartaric acid moieties and fatty acid chains. The presence of both hydrophilic and lipophilic portions allows it to interact at interfaces between water and oil phases in food systems. In food science, DATEM belongs to a broader class of emulsifiers used to modify the functional properties of fats and proteins. It is typically encountered in ingredient lists of processed foods where consistent texture and product quality are desired. The registration of this substance under a specific regulatory code (184.1101 in the US Code of Federal Regulations) reflects its recognition by food safety authorities as a defined substance with specified uses in food. In some contexts, it may also be referred to by an international numbering system designation used in Codex and other jurisdictions, reflecting its categorization among other glycerol ester-based additives. The additive has a long history of use in commercial food processing, particularly in bakery applications where it interacts with gluten networks to improve dough strength and gas retention. The functionality of DATEM as an emulsifier and dough conditioner makes it particularly valuable in products that require consistent crumb structure and volume. Its inclusion in regulatory inventories underscores both its technical utility and its evaluation by appropriate safety authorities.

How It Is Made

The production of MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS involves a chemical reaction between diacetyltartaric anhydride and mono- and diglycerides derived from edible fat sources. In this process, the anhydride reacts with the hydroxyl groups present on glycerol moieties to form ester linkages, yielding the diacetyltartaric acid esters. This reaction can proceed under controlled temperature and catalyst conditions to ensure consistent formation of the desired ester products. Variations in raw material ratios and processing parameters influence the distribution of mono- and diester species in the final product. In industrial settings, manufacturers often source the mono- and diglycerides from vegetable oils or other edible lipid sources. The quality and composition of these starting materials affect the physicochemical properties of the final additive. After esterification, the reaction mixture may be neutralized, purified, and dried to produce a stable powdered or pasty form suitable for incorporation into food formulations. Specifications for purity and composition are typically referenced to recognized standards such as those in the Food Chemicals Codex, which provide criteria for identity, composition, and allowable levels of impurities. During production, manufacturers monitor parameters such as acid value, saponification value, and glyceride content to ensure that the additive meets established criteria for food use. The HLB (hydrophilic-lipophilic balance) of the product is also a consideration, as this influences its emulsifying performance in specific applications. Quality control measures may include chromatographic analyses and other tests to verify that the product conforms to regulatory and industry expectations. The final additive is designed to disperse readily in aqueous and lipid phases, facilitating its function when incorporated into complex food matrices.

Why It Is Used In Food

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS is used in food primarily for its emulsifying and texturizing properties. Emulsifiers play crucial roles in formulating products that contain both water and fat, helping to stabilize these immiscible phases and maintain homogeneity throughout shelf life. In bakery products, this additive interacts with gluten proteins and lipid components to strengthen dough, improve gas retention, and promote desirable crumb structure. As a result, products exhibit consistent volume, softer texture, and improved sliceability. In addition to its role in dough conditioning, this additive contributes to the distribution and stability of fats in complex food systems such as sauces, spreads, and frozen desserts. Its amphiphilic structure enables it to position itself at oil-water interfaces, reducing surface tension and facilitating the formation of stable emulsions. This is particularly valuable in products where phase separation would compromise texture and consumer appeal. By enhancing the dispersion of fat droplets, the additive helps to maintain smooth consistency in creams and emulsified dressings. Food processors also utilize this additive to improve processing performance. For example, in high-speed mixing and baking operations, the presence of an effective emulsifier can reduce mixing time and energy requirements, while contributing to uniformity across large production batches. The functional attributes of this additive align with broader industry needs for ingredients that support efficient production and desirable sensory qualities. Its use is widespread in applications where emulsification, stabilization, and improved texture are formulation priorities.

Adi Example Calculation

To illustrate how acceptable daily intake (ADI) might be interpreted, consider a hypothetical adult body weight of 70 kilograms. Using an ADI upper bound established for this class of additives, an individual could theoretically consume up to a certain number of milligrams of the additive per day over the course of a lifetime without appreciable risk, according to regulatory evaluation. For example, if the established ADI upper bound is 50 milligrams per kilogram of body weight per day, a 70 kilogram adult’s daily intake threshold would be calculated by multiplying 50 by 70. This calculation results in a value expressed in milligrams per day representing the upper intake estimate. It is important to understand that this illustrative calculation is based on the upper bound of a regulatory range and does not imply a recommendation to consume that amount. Typical dietary exposure is often much lower, depending on the food categories consumed and the levels at which the additive is used in those foods. The calculation simply demonstrates how the ADI framework translates a per-body-weight value into a daily intake reference for an individual of a specified size. This example underscores how ADI values provide context for interpreting safety evaluations by regulatory bodies. Actual intake depends on eating habits and the prevalence of the additive in specific food products. Regulatory risk assessments use exposure estimates based on consumption data to ensure that population-wide exposures remain within safe bounds.

Safety And Health Research

Safety assessments for MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS focus on the additive’s behavior in the body and potential toxicological endpoints. According to toxicological evaluations conducted and summarized by expert committees, the additive is hydrolyzed in the gastrointestinal tract to yield mono- and diglycerides and acetylated tartaric acid, which are further metabolized through pathways similar to endogenous glycerides. These metabolic considerations support the interpretation that the additive’s digestion products are constituents the body routinely processes. Toxicological studies including acute and long-term feeding studies in animals have been conducted to assess potential adverse effects when consumed at various concentrations. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has considered available data and provided a group acceptable daily intake (ADI) range for this class of additives, reflecting international expert evaluation of safety-related studies. The ADI range identified reflects a conservative approach to exposure that incorporates safety factors to account for interspecies differences and sensitive populations. Research evaluations consider endpoints such as general toxicity, growth parameters in laboratory animals, and metabolic responses. The absence of consistent evidence of significant toxic effects in these studies supports regulatory conclusions that use of this additive at levels consistent with good manufacturing practice does not pose undue risk. National and regional food safety authorities reference scientific studies and expert committee evaluations when determining regulatory status. While individual studies may vary in design and outcome, the consensus from regulatory evaluations is that MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS performs its technical function without imparting unique toxicological hazards at intended use levels. Ongoing monitoring and scientific review processes ensure that updated evidence can inform regulatory decisions.

Regulatory Status Worldwide

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS is recognized by the United States Food and Drug Administration as a direct food substance that is generally recognized as safe (GRAS) when used in accordance with good manufacturing practice, as specified in the Code of Federal Regulations under section 184.1101. This regulatory allowance indicates that the additive may be used in food without specific quantitative limitations, provided it meets applicable quality and identity specifications and is used appropriately in formulations. The regulatory text also notes that prior sanctions for this ingredient do not exist or have been waived. Internationally, this additive corresponds to the Codex Alimentarius designation E472e, grouping it among the diacetyltartaric and fatty acid esters of glycerol category of emulsifiers recognized in the Codex General Standard for Food Additives. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated this class of additives and provided specifications and safety evaluations under its chemical code listing. The JECFA evaluation includes identification of acceptable daily intake parameters, reflecting international expert consideration of safety data. In the European Union, additives with the E number designation undergo safety assessment by the European Food Safety Authority (EFSA). Re-evaluations of related emulsifier categories including diacetyltartaric esters have been undertaken, providing scientific opinions on specifications, exposure, and safety. Regulatory frameworks in other jurisdictions often align with Codex and regional safety evaluations, permitting use of this additive within specified classes of foods where emulsification and texturizing are desired. Overall, MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS has a broad regulatory acceptance basis grounded in evaluations by recognized food safety authorities.

Taste And Functional Properties

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS is generally described as having minimal intrinsic taste, allowing it to function in food systems without imparting off-flavors. In formulated products, it does not contribute distinct taste notes, which makes it suitable for applications where neutrality is important, such as baked goods and dairy analogues. Its primary influence on sensory perception stems from its impact on texture rather than flavor. By enabling smoother emulsions and consistent fat distribution, it can indirectly influence mouthfeel and perceived creaminess in products where fat plays a sensory role. Functionally, this additive is effective over a range of temperatures and pH conditions encountered in food processing. It disperses in warm aqueous media and associates with lipid phases, facilitating the formation and stabilization of emulsions. In baking, its interaction with proteins and lipids under thermal conditions supports the development of structure and volume, particularly in yeast-leavened products. The additive’s heat stability ensures that it remains functional through the baking process, contributing to final product quality. The effectiveness of this additive in functional roles such as emulsification, dough conditioning, and stabilization depends on its molecular architecture, which includes both hydrophilic and hydrophobic domains. This dual affinity enables it to interface effectively with diverse components in food systems, supporting consistent performance. Although it does not directly contribute flavor, its impact on texture and structural attributes can enhance overall eating quality in formulated products.

Acceptable Daily Intake Explained

The concept of an acceptable daily intake (ADI) is used by food safety authorities to provide a quantitative estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable risk. For MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS, expert committees such as the Joint FAO/WHO Expert Committee on Food Additives have evaluated toxicological data to establish a range for ADI expressed in milligrams per kilogram of body weight per day. An ADI range reflects the committee’s assessment of available evidence and includes built-in safety factors to account for uncertainties and variability among individuals. In setting an ADI, regulatory scientists consider studies that examine effects at different dose levels in animal models, identifying points at which no adverse effects are observed. They then apply uncertainty factors to extrapolate these findings to humans, ensuring a margin of safety. The ADI is not a recommended target intake; rather, it is a threshold below which lifetime exposure is considered unlikely to pose health concerns. Foods containing this additive contribute to overall dietary exposure, and regulatory frameworks are designed to keep typical use levels within bounds consistent with the ADI. Consumers encounter the concept of ADI in regulatory evaluations and safety summaries, but these values are primarily tools for regulators and industry to guide safe use. ADI values allow comparisons across additives and help inform risk assessments, exposure estimates, and decisions about permissible uses in various food categories. They provide a structured way to interpret toxicological evidence in the context of real-world consumption patterns.

Comparison With Similar Additives

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS can be compared with other emulsifier classes such as mono- and diglycerides of fatty acids and lecithins. Mono- and diglycerides of fatty acids serve as emulsifiers that help blend oil and water phases, similar to DATEM, but they do not contain the diacetyltartaric acid moiety that gives DATEM specific interactions with gluten proteins in dough systems. Lecithins, derived from phospholipids, are another class of emulsifiers widely used in chocolate and bakery products, but their mechanism and molecular structure differ from glycerol ester-based additives. Compared to polysorbates, which are synthetic surfactants used in a variety of emulsified products, MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS tend to have more specific applications related to dough strengthening and bakery texture modification. Polysorbates are often used in products like whipped toppings and sauces, where extensive emulsification is needed. Each of these additives contributes to stability and texture, but their functional niches reflect differences in molecular structure, source materials, and interactions with other food components. Understanding these functional distinctions helps food formulators choose appropriate additives based on desired technical outcomes. While all serve to stabilize mixtures of oil and water, the specific application context—such as dough conditioning versus fine emulsion stabilization—guides ingredient selection.

Common Food Applications Narrative

MONO- AND DIGLYCERIDES, DIACETYLTARTARIC ACID ESTERS is widely used across multiple categories of processed foods where emulsification and texture modification are important. In bakery products, particularly yeast-leavened breads and rolls, the additive contributes to dough strength and gas retention, helping to achieve desirable loaf volume and uniform crumb structure. Its inclusion in bread formulations supports consistent texture and sliceability, which are key quality attributes for consumer acceptance. Beyond traditional bread, it may also be found in specialty baked goods such as buns and rolls where emulsification and conditioning improve processing outcomes. In other segments of baked goods, such as cookies and crackers, the additive facilitates the dispersion of fat and influences dough handling properties. This can lead to more uniform spread and texture, enhancing the appearance and mouthfeel of the finished product. In addition to bakery applications, the additive finds utility in frozen desserts and dairy analogues, where stabilizing emulsions helps to prevent ice crystal formation and maintain creamy texture. Its role in these products supports the distribution of fat and aqueous phases, contributing to sensory qualities valued by consumers. Beyond bakery and frozen dessert categories, this additive can be used in sauces, dressings, and emulsified condiments where stable oil-water mixtures are essential. In such products, it helps maintain consistency and prevents phase separation during storage. Its versatility across food types reflects the broad need within the food industry for effective emulsifiers that support both processing and product quality objectives. By contributing to texture, stability, and overall uniformity, it plays a supporting role in a wide range of formulated foods encountered in retail and commercial settings.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 184.1101

EFSA

  • Notes: Numeric ADI not extracted from the EFSA opinion link provided
  • E Number: E472e

JECFA

  • Year: 2003
  • Ins Number: 472e
  • Adi Display: 0-50 mg/kg bw
  • Adi Mg Per Kg: 50

Sources

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