Is DATEM in Bread Safe?

The Short Answer

DATEM is legal but controversial. While the FDA classifies it as "Generally Recognized as Safe" (GRAS), it is strictly banned by Whole Foods Market due to quality concerns.

It is a synthetic emulsifier used to strengthen dough and artificially puff up bread volume. If you see DATEM on the label, you are eating ultra-processed food. For those prioritizing gut health or avoiding inflammatory additives, we recommend avoiding products with DATEM.

Why This Matters

Your gut lining is delicate. Emulsifiers like DATEM are designed to mix oil and water in dough, but research suggests they may act like detergents in your gut. Studies indicate that emulsifiers can disrupt the mucus barrier that protects your intestinal wall, potentially leading to "leaky gut" and systemic inflammation.

It's a marker of low quality. You don't use DATEM to make artisan sourdough; you use it to make fast-food buns and gas station donuts. Its presence is a guaranteed sign that the product was engineered for maximum shelf life and volume rather than nutrition.

Heart health concerns are rising. A large-scale 2023 cohort study involving over 95,000 participants found a positive association between high intake of emulsifiers (specifically mono- and diglycerides, which DATEM is derived from) and an increased risk of cardiovascular disease.

What's Actually In DATEM

DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. It is a chemical cocktail made by reacting fats with tartaric and acetic acids.

• Mono- and Diglycerides — The fatty base. These are often hidden sources of small amounts of trans fats, though loopholes allow them to be labeled as "0g trans fat." What Are Dough Conditioners
• Tartaric Acid — An acid that modifies the fat to interact with gluten proteins.
• Acetic Acid — Used in the chemical synthesis process.

What to Look For

Green Flags:

• "Organic" Seal — Organic standards generally prohibit DATEM (though exceptions exist, it's rare).
• "Flour, Water, Salt, Yeast" — The ingredient list should look like a recipe, not a chemistry exam.
• "Sprouted" — Sprouted grains are typically used in cleaner, preservative-free breads. Is Sprouted Bread Healthier

Red Flags:

• "Dough Conditioners" — A catch-all term often used to hide specific chemicals like DATEM or Azodicarbonamide In Bread.
• "Ethoxylated" — Anything with this word is chemically harsh.
• Impossibly Soft Texture — If the bread feels like a squishy sponge and stays that way for 3 weeks, it's loaded with softeners like DATEM.

The Best Options

You can find DATEM-free bread at almost any grocery store now. Here are the winners and losers.

The Bottom Line

1. Check the label. Scan the end of the ingredient list. If you see DATEM, put it back.

2. Shop the freezer. Real bread goes stale. The healthiest breads (like Ezekiel) are often sold frozen to avoid using preservatives.

3. Trust Whole Foods standards. Even if you don't shop there, their "Unacceptable Ingredients" list is a great cheat sheet for what to avoid.

FAQ

Is DATEM banned in Europe?

No, it is not banned. DATEM is approved in the EU under the code E472e. However, European bakeries often use fewer additives than American industrial manufacturers due to different cultural preferences for fresh bread over shelf-stable loaves.

Is DATEM vegan?

Usually, yes. DATEM is typically derived from vegetable oils (soy or palm). However, because it can be made from animal fats, strict vegans should look for a "Vegan" certification to be 100% sure.

Does DATEM contain gluten?

No, DATEM itself is gluten-free. However, it is almost exclusively used in wheat-based products to strengthen the gluten network. If you are Celiac, you are avoiding the wheat, not necessarily the DATEM (though many GF breads use other gums). Is Gluten Free Bread Healthier

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