Is E472 Halal? DATEM and Fatty Acid Esters of Mono- and Diglycerides Explained
In briefE472 (Esters of Mono- and Diglycerides of Fatty Acids) is mashbooh — halal status depends on whether the mono/diglyceride component comes from plant or animal fats. DATEM (E472e), used in most commercial bread, is predominantly from vegetable sources in certified products. Without halal certification, E472 should be treated as doubtful.
Editorial note: Market figures cited in this article are estimates based on publicly available industry reports and may vary by source. HalalExpo.com aims to present the most current data available but readers should verify figures for business decisions. Sources include the State of the Global Islamic Economy Report, DinarStandard, and national halal authority publications.
E472 (Esters of Mono- and Diglycerides of Fatty Acids) is mashbooh — its halal status depends on the source of the fatty acids used in production. E472 is a family of emulsifiers made by combining monoglycerides or diglycerides with organic acids. The monoglycerides and diglycerides themselves can be derived from plant fats (halal) or animal fats (requiring verification). Without halal certification confirming plant-based or halal animal sourcing, E472 should be treated as doubtful. The most widely used variant, DATEM (E472e), is now predominantly made from vegetable oils in certified products.
What Is E472?
E472 covers a family of emulsifiers produced by esterifying mono- and diglycerides of fatty acids with various organic acids. The sub-variants are:
- E472a — ACETEM: acetic acid esters of mono- and diglycerides — used in margarine, shortenings, and some baked goods
- E472b — LACTEM: lactic acid esters of mono- and diglycerides — used in whipped cream, coffee whiteners, and some bread applications
- E472c — CITREM: citric acid esters of mono- and diglycerides — used in margarines, spreads, and processed foods
- E472d — TARTEM: tartaric acid esters of mono- and diglycerides — less common, used in some confectionery and bakery applications
- E472e — DATEM: diacetyl tartaric acid esters of mono- and diglycerides — the most widely used variant; used extensively as a dough conditioner in bread, rolls, and baked goods
- E472f: mixed acetic and tartaric acid esters of mono- and diglycerides — less common
All E472 variants function as emulsifiers — they reduce the surface tension between oil and water phases, allowing stable emulsions and improved texture in food products. DATEM (E472e) in particular is a critical dough conditioner: it strengthens the gluten network in bread dough, improves gas retention during fermentation, and produces a better crumb structure and loaf volume.
How Is E472 Produced?
The production process involves two main stages:
- Production of mono- and diglycerides: Fats (triglycerides) are partially hydrolysed under heat and pressure in the presence of a glycerol catalyst. This breaks some of the ester bonds in the triglyceride to produce a mixture of monoglycerides and diglycerides. This is the critical halal step — the fat source (plant or animal) determines the halal status of the resulting mono/diglycerides.
- Esterification with the organic acid: The monoglycerides/diglycerides are reacted with the relevant organic acid (acetic, lactic, citric, tartaric, or diacetyl tartaric acid) to produce the corresponding E472 ester. The organic acids themselves (acetic acid, lactic acid, citric acid, tartaric acid) are all produced from fermentation or chemical synthesis and are halal.
The fat source for step 1 may be:
- Vegetable oils (palm, soybean, sunflower, rapeseed) — halal
- Beef tallow (from halal-slaughtered cattle) — halal if certified
- Lard (porcine fat) — haram
- Mixed or unspecified animal fats — mashbooh
The Halal Concern with E472
The concern with E472 is identical to the concern with E471 (mono and diglycerides) and many other fatty-acid-based emulsifiers: the fatty acids can come from plant or animal sources, and once the emulsifier is synthesised, there is no analytical method to determine which source was used.
Several additional factors make E472 more challenging than some other emulsifiers:
- Multiple sub-variants: E472a through E472f are distinct compounds with different applications. A food product may contain one or more of these sub-variants, and each batch may have a different fat source depending on market and supplier conditions.
- DATEM is ubiquitous in bread: DATEM (E472e) is used in an enormous proportion of commercially produced bread, rolls, and bakery products worldwide. Consumers in Western markets who eat supermarket bread without halal certification are routinely consuming DATEM without knowing its fat source.
- Industrial sourcing has shifted: In response to halal, vegan, and kosher demand, many major DATEM and LACTEM manufacturers have shifted to vegetable-based raw materials. However, this is not universal, and sourcing can change without notice to the end consumer.
What Do the Major Halal Certifiers Say?
JAKIM (Malaysia)
JAKIM classifies E472 variants as mashbooh unless the manufacturer provides halal certification or a plant-source declaration for the mono- and diglyceride component. For products submitted for JAKIM halal certification that contain DATEM or other E472 variants, JAKIM requires a halal certificate for the emulsifier ingredient itself, not just for the finished product. Malaysian halal-certified bread and bakery products use plant-sourced DATEM.
LPPOM MUI / BPJPH (Indonesia)
Indonesia's halal standards require source documentation for all E472 variants. With Indonesia's mandatory halal certification law in effect, food manufacturers in the Indonesian market are required to use halal-certified or plant-sourced E472. This has accelerated the shift toward plant-based DATEM in the region.
IFANCA (USA)
IFANCA notes that DATEM and other E472 variants require source verification. IFANCA-certified bakery products use plant-derived E472 emulsifiers, and the certification covers supplier audits confirming vegetable sourcing.
HFA / HFCE (UK and Europe)
UK and European halal certification bodies require documentation of plant-based or halal animal sourcing for E472 in any product they certify. Unlabelled supermarket bread in the UK and Europe using DATEM without halal certification cannot be assumed to use plant-sourced emulsifiers.
DATEM in Bread: The Practical Reality
DATEM (E472e) is so widely used in commercial bread production that it deserves specific attention. It is used as a dough strengthener and crumb softener in a large proportion of sliced bread, rolls, burger buns, and other bakery products sold in Western supermarkets.
The good news is that the trend in the food industry has been strongly toward vegetable-sourced DATEM, particularly from palm and soybean oil. The major DATEM manufacturers (including Danisco/IFF, Kerry Group, and others) offer plant-sourced DATEM as their standard commercial grade in most markets. However, this is a commercial rather than regulatory requirement, and the absence of halal certification means the source has not been independently verified.
For halal consumers:
- Halal-certified bread from a JAKIM, MUI, or MUIS-certified bakery confirms plant-sourced E472
- Artisan sourdough bread often does not contain commercial emulsifiers at all — check the ingredient list
- Standard supermarket sliced bread in Western markets should be treated as mashbooh without certification
Summary Verdict
| E472 Source Scenario | Halal Status |
|---|---|
| Plant-derived mono/diglycerides (palm, soy, sunflower) | Halal |
| Animal-derived mono/diglycerides (halal-slaughtered, documented) | Halal if certified |
| Animal-derived mono/diglycerides (source unknown) | Mashbooh — avoid |
| Lard-derived mono/diglycerides | Haram |
| Source undisclosed, no halal certification | Mashbooh — seek certification |
Frequently Asked Questions
Is DATEM halal?
DATEM (E472e) can be halal if made from plant-derived mono- and diglycerides, or from halal animal-derived mono- and diglycerides. Without halal certification, it is classified as mashbooh. In practice, most commercially produced DATEM in certified halal products is from vegetable sources.
What is the difference between E471 and E472?
E471 (mono and diglycerides of fatty acids) are the base emulsifiers. E472 variants are esters of those mono/diglycerides with organic acids (acetic, lactic, citric, tartaric). Both share the same fundamental halal concern: the fatty acid source. E472 is a chemically more complex derivative of E471.
Is E472e (DATEM) in bread halal?
DATEM in commercially certified halal bread is from plant sources and is halal. DATEM in supermarket bread without halal certification is mashbooh — its fat source has not been independently verified. For daily consumption, look for halal-certified bread or bread without emulsifiers in the ingredient list.
Is lactic acid in LACTEM (E472b) a halal concern?
Lactic acid itself is produced by bacterial fermentation of sugar and is halal. The halal concern in LACTEM is not the lactic acid but the mono/diglyceride component, which may be from animal fats. The lactic acid portion of the molecule does not affect the fat-source concern.
Is E472 vegan?
E472 may or may not be vegan, for exactly the same reason it may or may not be halal — the mono/diglycerides can be from animal fats. Plant-sourced E472 is vegan; animal-sourced E472 is not. Certified vegan E472 would also be halal at the ingredient level.
For a full reference on halal and haram food additives by E-number, see our Halal Certification for Food Ingredients & Additives guide. To find halal-certified bakery and food suppliers, browse the HalalExpo Business Directory.
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