E472e , Mono-diglyceride Esters (DATEM)

Why this classification

Common in industrial bread. EFSA 2017: no safety concern at current use.

Common uses in industrial food

Mono-diglyceride Esters (DATEM) (E472e) is used by food manufacturers for binding water and oil together to keep texture stable in margarine, ice cream, mayonnaise, ready meals and ultra-processed pastries. It is most often listed in the ingredient panel as E472e, Mono-diglyceride Esters (DATEM), or under one of its trade names. On a NutriDécrypte product page, this additive contributes to the additives axis (20% of the overall A to E grade), and triggers a label warning when its EFSA risk level is medium or high.

If you want to limit your exposure to this additive, the simplest tactic is to read the ingredients list (not just the front-of-pack), and to favour products graded A or B in our independent catalog. Less processed, NOVA-1 or NOVA-2 categories rarely contain it.

Frequently asked questions

Is E472e (Mono-diglyceride Esters (DATEM)) safe?

EFSA classifies the risk level of E472e as medium risk in its latest review. Always read the latest official opinion before drawing conclusions for your own diet, and consult a registered dietitian for medical questions.

What is E472e typically used for?

Food manufacturers use Mono-diglyceride Esters (DATEM) primarily for binding water and oil together to keep texture stable in margarine, ice cream, mayonnaise, ready meals and ultra-processed pastries. You will most often find it in ultra-processed foods (NOVA group 4) and rarely in unprocessed or minimally processed products (NOVA 1 or 2).

How can I avoid E472e on a label?

Look for the code E472e or its full name Mono-diglyceride Esters (DATEM) in the ingredients list, usually printed in small font on the back of the pack. Cooking from raw ingredients, choosing NOVA-1 or NOVA-2 alternatives, and using the NutriDécrypte rankings to filter by grade A or B are the three most reliable strategies.