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Introduction
E472e, widely known as DATEM (diacetyltartaric acid esters of mono- and diglycerides), is one of the most powerful dough strengtheners used in commercial bread production. It is produced by reacting tartaric acid with acetic anhydride to form diacetyltartaric acid, which is then esterified with mono- and diglycerides. The resulting molecule has a large, hydrophilic diacetyltartaric group attached to a lipophilic fatty acid chain, giving it a relatively high HLB value of approximately 8-9. Unlike E472a which primarily complexes with starch, E472e interacts strongly with gluten proteins.
In dough systems, E472e bridges between glutenin molecules, creating a stronger, more elastic protein network. This allows dough to retain gas more effectively during proofing and baking, resulting in higher loaf volume and finer crumb structure. It is particularly valuable in whole grain and high-fiber breads where gluten strength is naturally weaker. E472e is approved worldwide, including EU, USA (21 CFR 172.828 as diacetyltartaric acid esters), and Codex Alimentarius.
CAS Number
Mixture: 91052-83-4. Also referenced as 736138-07-5 (specific ester composition).
Synonyms
DATEM, Diacetyltartaric acid esters of mono- and diglycerides, Diacetyl tartaric acid esters of monoglycerides, E472e, DATEM esters.
Topic Headings
1. Mechanism of gluten strengthening (detailed paragraph form)
Gluten is a protein network composed of glutenin (provides strength and elasticity) and gliadin (provides extensibility and viscosity). During mixing, these proteins align and form disulfide bonds. However, in weak flours or doughs with high bran content (which physically cuts gluten strands), the network cannot adequately hold the carbon dioxide produced by yeast. E472e solves this by acting as a protein cross-linker. The diacetyltartaric acid portion carries two negatively charged carboxyl groups that form electrostatic interactions with positively charged amino acids on glutenin (specifically lysine and arginine). Additionally, the acetyl groups create hydrophobic interactions with non-polar regions of the protein. One E472e molecule can simultaneously interact with two different glutenin molecules, effectively stitching them together. This reinforcement increases dough resistance to extension by 50-100% (measured by farinograph and extensograph) without reducing extensibility. The result is bread with 20-40% greater volume, more uniform cell structure, and better sliceability.
2. Comparison of DATEM with other dough conditioners (list form, no tables)
• E472e (DATEM) vs E481 (SSL) — DATEM gives higher volume increase (30-40% vs 15-25%); SSL provides softer crumb and better slicing; DATEM is preferred for whole wheat bread; SSL is better for white pan bread with added sugar.
• E472e (DATEM) vs E471 (mono/diglycerides) — E471 mainly softens crumb and reduces staling; E472e primarily strengthens dough and increases volume; they are often used together for synergistic effects (0.2% E472e + 0.3% E471 gives better results than 0.5% of either alone).
• E472e vs E472a (ACETEM) — E472a reduces staling via starch complexation; E472e has minimal anti-staling effect; E472a has minimal dough strengthening effect; each targets different quality parameters.
• E472e vs ascorbic acid (E300) — Ascorbic acid is an oxidizer that creates more disulfide bonds within gluten; E472e creates cross-bridges without oxidation; they work well together in no-time dough systems.
3. Applications and typical usage levels (list form)
• White pan bread — 0.2-0.5% (flour basis) increases volume by 25-35%; reduces proofing time by 15-20%.
• Whole wheat and multigrain bread — 0.4-0.8% compensates for bran-induced gluten weakening; improves loaf symmetry and prevents collapsed tops.
• Frozen dough — 0.5-1.0% protects gluten structure during freeze-thaw cycles; reduces frozen storage damage for up to 12 weeks; thawed dough performs similarly to fresh.
• Buns and rolls — 0.3-0.6% improves uniformity and side texture; reduces tearing during slicing.
• Flatbreads (pita, tortilla) — 0.2-0.4% prevents pocket collapse; improves flexibility and foldability.
• Gluten-free breads — 0.5-1.2% interacts with alternative proteins (rice, corn, potato) to mimic gluten functionality; critical for volume and texture.
4. Regulatory, safety, and metabolism (paragraph form)
E472e has a JECFA ADI of "not specified" based on extensive toxicological studies. In the body, pancreatic lipase hydrolyzes E472e into diacetyltartaric acid, fatty acids, acetic acid, and glycerol. Diacetyltartaric acid is further metabolized to tartaric acid and acetic acid, both of which are normal dietary components (tartaric acid occurs naturally in grapes and wine). Tartaric acid is either excreted unchanged or partially metabolized by intestinal bacteria. No genotoxicity, carcinogenicity, or reproductive toxicity has been observed in animal studies (rats fed up to 5% DATEM for 2 years showed no adverse effects). EU maximum levels: 10 g/kg in bread and fine bakery wares; 5 g/kg in other baked goods. USA: GRAS with no specific limit under §172.828. Allergic reactions are extremely rare, though individuals with tartaric acid sensitivity (uncommon) should avoid products with high levels.
