DATEM Side Effects

(Last Updated On: January 28, 2018)

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings. Though it’s considered safe, some are convinced it has potentially dangerous health effects.

What Is DATEM?

DATEM is an ivory white powder or particle solid. This product has the functions to emulsify, increase stabilization, improve preservation, prolong shelf life, and protect freshness, etc. It is mainly used as an additive in bread, cake, butter, hydrogenated vegetable oil and vegetable oil powder. It can also be used as an emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.

Possible Side Effects of DATEM

DATEM is generally considered a safe ingredient. DATEM side effects may: heart fibrosis and adrenal overgrowth (found in animal studies)

GRAS Affirmation: Yes

Generally recognized as safe (GRAS) is an American Food and Drug Administration (FDA) designation that a chemical or substance added to food is considered safe by experts, and so is exempted from the usual Federal Food, Drug, and Cosmetic Act (FFDCA) food additive tolerance requirements. DATEM is considered safe by FDA.

Suggested Dosage

NA.

Special Populations Precaution

There is a lot of concern about diet and nutrition for these population, like Newborns, children, pregnant, sensitive to DATEM populations. Better consult to your doctor if you would like to intake DATEM.

Related Research

1. The compound DATEM inhibits respiratory syncytial virus fusion activity with epithelial cells. [Antiviral Res. 2003 Apr] Author: Ohki S, Liu JZ, Schaller J, Welliver RC. 2. Study of the effect of DATEM. 1. Influence of fatty acid chain length on rheology and baking. [J Agric Food Chem. 1999 May] Author: Köhler P, Grosch W.

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