Is E472e halal?
E472e is uncertain. It is made by modifying E471, so it inherits exactly the same problem: the underlying fatty acids may be plant-derived or animal-derived, including tallow, and the label does not say which.
Also known as / other names
DATEMdiacetyl tartaric acid esters of mono- and diglyceridesE 472eemulsifier 472e
What E472e actually is
E472e, usually called DATEM, is a dough strengthener. It gives industrial bread a better rise and a finer crumb, and it is one of the most widely used additives in commercial bakery.
It is manufactured by reacting mono- and diglycerides — that is, E471 — with tartaric and acetic acid. The starting material is the same fat, so the same sourcing question applies.
Why the E472 family follows E471
The whole E472 series is built on E471. E472a, b, c, d, e and f are all mono- and diglycerides modified with different acids for different technical effects, and our reference table marks every one of them doubtful for animal source. They all start from fatty acids that can be plant or animal.
So if you have concluded that E471 needs checking, the same conclusion applies across the E472 range without needing to work it out again.
As with E471, plant-derived is the more common commercial route in Europe. And as with E471, the label does not distinguish, so a probability is all you can get from the ingredient list alone.
How to check it yourself
- A vegetarian or vegan mark on the pack rules out the animal route — the fastest single check.
- Ask the manufacturer about the fatty acid origin. One answer usually covers every E471 and E472 additive in their range, since they source the base material once.
- Halal-certified bakery has had this resolved as part of certification.
- Slower-fermented and artisan breads generally do not use DATEM at all.
Where you'll run into it
Mass-produced bread and rolls, pizza bases, croissants and pastries, coffee whiteners, some ice cream and desserts.
What the authorities say
Recognised bodies and schools of thought do not all reach the same conclusion here. We follow the most cautious reviewed position and show the others rather than hiding the disagreement.
Common questions
Is DATEM the same as E472e?
Yes. DATEM stands for diacetyl tartaric acid esters of mono- and diglycerides, and bakery labels often use the acronym.
Are E472a to E472f all the same question?
Yes. All are mono- and diglycerides modified with different acids, so all inherit the same plant-or-animal ambiguity. See the individual pages for E472a, E472b, E472c, E472d and E472f when that code is what your label shows.
Does the tartaric acid come from wine?
Tartaric acid is a by-product of winemaking in some production, which some people raise as a separate question. The acid itself contains no alcohol, and the substance in the final additive is fully reacted.
Sources
- UPM Halal Products Research Institute — food emulsifier authenticity
- IFANCA — halal certification body — emulsifier sourcing guidance
- EU register of authorised food additives — E472e identity and permitted uses
Best-effort guidance compiled from sourced references — not a religious ruling and not a certification. Schools of thought differ, and manufacturers change formulations without notice. Please verify with the producer or your local authority when it matters. How we decide a verdict.