Diacetyltartaric and fatty acid esters of glycerol

E number E472eINS 472e

Listed as an emulsifier by Codex and the US.

Listed as emulsifiers (US, Codex) · stabilisers (Codex) · sequestrants (Codex) · flavouring agents and adjuvants (US)

Diacetyltartaric and fatty acid esters of glycerol, known in the trade as DATEM, are a widely used bread improver: they strengthen dough and give a larger, more even loaf.

Where it is and isn’t permitted

Status of Diacetyltartaric and fatty acid esters of glycerol by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

55 food categories

highest permitted level 400 mg/L

Show every food category
  • 0 Preparations of food additives — GMP
  • 1.1.1 Liquid milk (including buttermilk) — GMPOnly UHT goats milk.
  • 1.1.2 Liquid milk products and flavoured liquid milk — GMP
  • 1.2.2 Fermented milk products and rennetted milk products — GMP
  • 1.3 Condensed milk and evaporated milk — GMP
  • 1.4.1 Cream, reduced cream and light cream — GMPOnly UHT creams and creams receiving equivalent or greater heat treatments.
  • 1.4.2 Cream products (flavoured, whipped, thickened, sour cream etc) — GMP
  • 1.5 Dried milk, milk powder, cream powder — GMP
  • 1.6 Cheese and cheese products — GMP
  • 10.2 Liquid egg products — GMP
  • 10.3 Frozen egg products — GMP
  • 10.4 Dried or heat coagulated egg products — GMP
  • 11.1.1 Rainbow sugar — GMP
  • 11.3.1 Dried honey — GMP
  • 11.4 Tabletop sweeteners — GMP
  • 12.1.2 Reduced sodium salt mixture — GMP
  • 12.1.3 Salt substitute — GMP
  • 12.5 Yeast and yeast products — GMP
  • 12.6 Vegetable protein products — GMP
  • 13.1.1 Special medical purpose product for infants — 400 mg/LApplies in Australia; New Zealand has not adopted Standard 2.9.1 (infant formula products) and applies its own infant formula standard.
  • 13.3 Formulated meal replacements and formulated supplementary foods — GMP
  • 13.4 Formulated supplementary sports foods — GMP
  • 13.5 Food for special medical purposes — GMP
  • 14.1.1.2 Carbonated, mineralised and soda waters — GMP
  • 14.1.2.1 Fruit and vegetable juices — GMPFor juice separated by other than mechanical means only.
  • 14.1.2.2 Fruit and vegetable juice products — GMP
  • 14.1.3 Water based flavoured drinks — GMP
  • 14.1.4 Formulated Beverages — GMP
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions and similar products — GMP
  • 14.2.3 Wine based drinks and reduced alcohol wines — GMP
  • 14.2.4.1 Fruit wine products and vegetable wine products — GMP
  • 14.2.5 Spirits and liqueurs — GMP
  • 14.3 Alcoholic beverages not included in item 14.2 — GMP
  • 2.1 Edible oils essentially free of water — GMP
  • 2.2.1.2 Butter products — GMP
  • 2.2.1.3 Margarine and similar products — GMP
  • 2.2.2 Oil emulsions (<80% oil) — GMP
  • 20 Foods not included in items 0 to 14 — GMP
  • 3 Ice cream and edible ices — GMP
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — GMP
  • 4.3 Processed fruits and vegetables — GMP
  • 5.1 Chocolate and cocoa products — GMP
  • 5.2 Sugar confectionery — GMP
  • 5.4 Icings and frostings — GMP
  • 6.3 Processed cereal and meal products — GMP
  • 6.4 Flour products (including noodles and pasta) — GMP
  • 7 Breads and bakery products — GMP
  • 8.2 Processed meat, poultry and game products in whole cuts or pieces — GMP
  • 8.3 Processed comminuted meat, poultry and game products, other than products listed in item 8.3.2 — GMP
  • 8.3.2 Sausage and sausage meat containing raw, unprocessed meat — GMP
  • 8.4 Edible casings — GMP
  • 8.5 Animal protein products — GMP
  • 9.2 Processed fish and fish products — GMP
  • 9.3 Semi preserved fish and fish products — GMP
  • 9.4 Fully preserved fish including canned fish products — GMP
Food Standards Code, Schedule 15, S15—5and 54 further provisionsretrieved 2026-10-17
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

69 food categories

Show every food category
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.4 flavoured fermented milk products including heat-treated products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.6.3 other creams — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.7.1 unripened cheese excluding products falling in category 16Permitted as a member of Group I, Additives. except mozzarella.
  • 1.7.5 processed cheese — several limitsPermitted as a member of Group I, Additives. except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 1.7.6 cheese products (excluding products falling in category 16) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 10.2 processed eggs and egg products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML =10000 mg/kg individually or in combination, expressed as glutamic acid;E 626 to E 635, ML = 500 mg/kg individually or in combination, expressedas guanylic acid.
  • 11.2 Other sugars and syrups — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.1.2 salt substitutes — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.2.2 Seasonings and condiments — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.4 Mustard — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.5 Soups and broths — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.6 Sauces — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.7 Salads and savoury-based sandwich spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.8 Yeast and yeast products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 12.9 Protein products excluding products covered in category 1 8 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juicesPermitted as a member of Group I, Additives. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar productsPermitted as a member of Group I, Additives. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured_drinksPermitted as a member of Group I, Additives. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 otherPermitted as a member of Group I, Additives. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perryPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made winePermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 MeadPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EU) 2019/787Permitted as a member of Group I, Additives. except whisky or whiskey; E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised winesPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinksPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktailsPermitted as a member of Group I, Additives. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Group I, Additives. E 420, E421, E 953, E 965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato- cereal- flour- or starch-based snacks — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 15.2 Processed nuts — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 16 Desserts excluding products covered in category 1 3 and 4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’,Permitted as a member of Group I, Additives. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18 Processed foods not covered by categories 1 to 17 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.1 Processed foods not covered by categories 18.2 and 18.3, excluding foods for infants and young children — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 18.3 Food specially produced to reduce the gluten content of gluten-containing ingredients or substitute the gluten-containing ingredientsPermitted as a member of Group I, Additives. Including dry pasta.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 2.3 Vegetable oil pan spray — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 3 edible ices — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.1 dried fruit and vegetablesPermitted as a member of Group I, Additives. E 410, E 412, E 415 and E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.5.4 nut butters and nut spreads — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 4.2.6 processed potato products — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/ECPermitted as a member of Group I, Additives. only energy-reduced or with no added sugars.
  • 5.2 Other confectionery including breath freshening micro-sweetsPermitted as a member of Group I, Additives. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 chewing gum — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.2.2 starches — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.3 breakfast cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.2 Dry pasta — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.4.4 Potato GnocchiPermitted as a member of Group I, Additives. except fresh refrigerated potato gnocchi.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.5 Noodles — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.6 Batters — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 6.7 pre-cooked or processed cereals — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 7.1 Bread and rollsPermitted as a member of Group I, Additives. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisquantum satis.
  • 7.2 Fine bakery wares — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.1 Non-heat-treated processed meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 8.3.2 Heat-treated meat productsPermitted as a member of Group I, Additives. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — several limitsPermitted as a member of Group I, Additives. ML = quantum satis; except E 425 ML = 10000 mg/kg; E 620 to E 625, ML = 10000 mg/kg individually or in combination, expressed as glutamic acid; E 626 to E 635, ML = 500 mg/kg individually or in combination, expressed as guanylic acid.
  • 9.3 fish roePermitted as a member of Group I, Additives. only processed fish roe.
Regulation (EC) No 1333/2008, Annex IIand 68 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

67 food categories

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.4 Flavoured fermented milk products including heat-treated products — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.6.3 Other creams — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — quantum satisPermitted as a member of Group I. quantum satis. except mozzarella.
  • 1.7.5 Processed cheese — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.7.6 Cheese products (excluding products falling in category 16) — quantum satisPermitted as a member of Group I. quantum satis.
  • 1.8 Dairy analogues, including beverage whiteners — quantum satisPermitted as a member of Group I. quantum satis.
  • 10.2 Processed eggs and egg products — quantum satisPermitted as a member of Group I. quantum satis.
  • 11.2 Other sugars and syrups — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.1.2 Salt substitutes — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.2.2 Seasonings and condiments — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.3 Vinegars and diluted acetic acid (diluted with water to 4-30 % by volume) — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.4 Mustard — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.5 Soups and broths — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.6 Sauces — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.7 Salads and savoury based sandwich spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.8 Yeast and yeast products — quantum satisPermitted as a member of Group I. quantum satis.
  • 12.9 Protein products, excluding products covered in category 1.8 — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — quantum satisPermitted as a member of Group I. quantum satis.
  • 13.4 Foods suitable for people intolerant to gluten as defined by Commission Regulation (EC) No 41/2009 — quantum satisPermitted as a member of Group I. quantum satis. including dry pasta.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — quantum satisPermitted as a member of Group I. quantum satis. only vegetable juices.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — quantum satisPermitted as a member of Group I. quantum satis. only vegetable nectars, E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.1.4 Flavoured drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E 421, E 953, E 965, E 966 and E 967 may not be used E 968 may not be used except where specifically provided for in this food category.
  • 14.1.5.2 Other — quantum satisPermitted as a member of Group I. quantum satis. excluding unflavoured leaf tea; including flavoured instant coffee; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used in drinks.
  • 14.2.3 Cider and perry — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.4 Fruit wine and made wine — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.5 Mead — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.6 Spirit drinks as defined in Regulation (EC) No 110/2008 — quantum satisPermitted as a member of Group I. quantum satis. except whisky or whiskey; E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used except in liqueurs.
  • 14.2.7.1 Aromatised wines — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.2 Aromatised wine-based drinks — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.7.3 Aromatised wine-product cocktails — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — quantum satisPermitted as a member of Group I. quantum satis. E 420, E421, E 953, E965, E 966, E 967 and E 968 may not be used.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — quantum satisPermitted as a member of Group I. quantum satis.
  • 15.2 Processed nuts — quantum satisPermitted as a member of Group I. quantum satis.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415, E 417 and E 425 may not be used to produce dehydrated food supplements intended to rehydrate on ingestion.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 18 Processed foods not covered by categories 1 to 17, excluding foods for infants and young children — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — quantum satisPermitted as a member of Group I. quantum satis.
  • 2.3 Vegetable oil pan spray — quantum satisPermitted as a member of Group I. quantum satis.
  • 3 Edible ices — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.1 Dried fruit and vegetables — quantum satisPermitted as a member of Group I. quantum satis. E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.5.4 Nut butters and nut spreads — quantum satisPermitted as a member of Group I. quantum satis.
  • 4.2.6 Processed potato products — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.1 Cocoa and chocolate products as covered by Directive 2000/36/EC — quantum satisPermitted as a member of Group I. quantum satis. only energy-reduced or with no added sugar.
  • 5.2 Other confectionery including breath refreshening microsweets — quantum satisPermitted as a member of Group I. quantum satis. The substances listed under numbers E 400, E 401, E 402, E 403, E 404, E 406, E 407, 407a, E 410, E 412, E 413, E 414, E 415, E 417, E 418, E 425 and E 440 may not be used in jelly mini-cups, defined, for the purpose of this Regulation, as jelly confectionery of a firm consistence, contained in semi rigid mini-cups or mini-capsules, intended to be ingested in a single bite by exerting pressure on the mini-cups or mini-capsule to project the confectionery into the mouth; E 410, E 412, E 415 E 417 may not be used to produce dehydrated foods intended to rehydrate on ingestion. E425 may not be used in jelly confectionery.
  • 5.3 Chewing gum — quantum satisPermitted as a member of Group I. quantum satis.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.2.2 Starches — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.3 Breakfast cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.4.2 Dry pasta — quantum satisPermitted as a member of Group I. quantum satis. only gluten free and/or pasta intended for hypoproteic diets in accordance with Directive 2009/39/EC.
  • 6.4.4 Potato gnocchi — quantum satisPermitted as a member of Group I. quantum satis. except fresh refrigerated potato gnocchi.
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.5 Noodles — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.6 Batters — quantum satisPermitted as a member of Group I. quantum satis.
  • 6.7 Pre-cooked or processed cereals — quantum satisPermitted as a member of Group I. quantum satis.
  • 7.1 Bread and rolls — quantum satisPermitted as a member of Group I. quantum satis. except products in 7.1.1 and 7.1.2.
  • 7.1.1 Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt — quantum satisquantum satis.
  • 7.2 Fine bakery wares — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Group I. quantum satis. except foie gras, foie gras entier, blocs de foie gras, Libamáj, libamáj egészben, libamáj tömbben.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — quantum satisPermitted as a member of Group I. quantum satis.
  • 9.3 Fish roe — quantum satisPermitted as a member of Group I. quantum satis. only processed fish roe.
Assimilated Regulation (EC) No 1333/2008and 66 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyNo listing matchedThis site imports only Japan’s list of designated additives (Appended Table 1 to the Regulations for Enforcement of the Food Sanitation Act), matched by English name. Existing additives, natural flavouring agents and ordinary foods used as additives are permitted outside that list and are not imported, so an empty row does not show that Japan does not permit the substance.
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 글리세린디아세틸주석산지방산에스테르 (“Diacetyltartaric Acid and Fatty Acid Esters of Glycerol”, the English the Code prints beside it). Main use (주용도) of 글리세린디아세틸주석산지방산에스테르: 유화제, 껌기초제, 안정제. Standard for use (사용기준) of 글리세린디아세틸주석산지방산에스테르: (1) [to be used under the general standard for use in II. 2. 1), the minimum amount that achieves the technical effect, with no limit set for this additive in particular] “II. 2. 1)의 규정에 따라 사용하여야 한다.” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 184.1101retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

63 food categories

highest permitted level 50,000 mg/kg

Show every food category and its notes
  • 01.1.2 Other Fluid Milk (plain) — 120 mg/kg
    • Note 407 Excluding all fluid milks that are not mineral or vitamin fortified.
  • 01.1.4 Flavoured Fluid Milk Drinks — 5,000 mg/kg
    • Note 399 For use in products conforming to the Standard for Fermented Milk (CODEX STAN 243-2003) at 10,000 mg/kg.
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 01.2.1.2 Fermented milks (plain), heat-treated after fermentation — 5,000 mg/kg
    • Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003).
  • 01.2.2 Renneted milk (plain) — 5,000 mg/kg
  • 01.3.2 Beverage whiteners — 5,000 mg/kg
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.4.2 Sterilized and UHT creams, whipping and whipped creams, and reduced fat creams (plain) — 6,000 mg/kg
    • Note 615 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as a stabilizer at 5000 mg/kg.
  • 01.4.3 Clotted cream (plain) — 5,000 mg/kg
    • Note 611 Except for use in products conforming to the Standard for Cream and Prepared Creams (CXS 288-1976) as a stabilizer.
  • 01.4.4 Cream analogues — 6,000 mg/kg
  • 01.5.1 Milk powder and cream powder (plain) — 10,000 mg/kg
    • Note XS207 Excluding products conforming to the Standard for Standard for Milk Powders and Cream Powder (CXS 207-1999)
    • Note XS290 Excluding products conforming to the Standard for Standard for Edible Casein Products (CXS 290-1995).
  • 01.5.2 Milk and cream powder analogues — 10,000 mg/kg
    • Note XS251 Excluding products conforming to the Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form (CODEX STAN 251-2006).
  • 01.6.1 Unripened cheese — 10,000 mg/kg
    • Note 497 Except for use in products conforming to the Standard for Cream cheese (CXS 275-1973) as an emulsifier in cheese mass only.
    • Note XS221 Excluding products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001).
    • Note XS273 Excluding products conforming to the Standard for Cottage Cheese (CXS 273-1968).
  • 01.6.2.1 Ripened cheese, includes rind — 10,000 mg/kg
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS263 Excluding products conforming to the Standard for Cheddar (CXS 263-1966).
    • Note XS264 Excluding products conforming to the Standard for Danbo (CXS 264-1966).
    • Note XS265 Excluding products conforming to the Standard for Edam (CXS 265-1966).
    • Note XS266 Excluding products conforming to the Standard for Gouda (CXS 266-1966).
    • Note XS267 Excluding products conforming to the Standard for Havarti (CXS 267-1966).
    • Note XS268 Excluding products conforming to the Standard for Samsø (CXS 268-1966).
    • Note XS269 Excluding products conforming to the Standard for Emmental (CXS 269-1967).
    • Note XS270 Excluding products conforming to the Standard for Tilsiter (CXS 270-1968).
    • Note XS271 Excluding products conforming to the Standard for Saint-Paulin (CXS 271-1968).
    • Note XS272 Excluding products conforming to the Standard for Provolone (CXS 272-1968).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
    • Note XS278 Excluding products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978).
    • Note XS283 Excluding products conforming to the General Standard for Cheese (CXS 283-1978).
  • 01.6.4 Processed cheese — 10,000 mg/kg
  • 01.6.5 Cheese analogues — 10,000 mg/kg
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 10,000 mg/kg
    • Note 629 Except for products conforming to the Standard for Fermented Milks (CXS 243-2003): as an emulsifier in flavoured fermented milks and flavoured drinks based on fermented milks, heat treated or not after fermentation.
  • 02.1.2 Vegetable oils and fats — 10,000 mg/kg
    • Note XS19 Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).
    • Note XS33 Excluding products conforming to the Standard for Olive Oils and Olive Pomace Oils (CODEX STAN 33-1981).
    • Note XS210 Excluding products conforming to the Standard for Named Vegetable Oils (CXS 210-1999).
    • Note XS325R Excluding products conforming to the Regional Standard for Unrefined Shea Butter (CXS 325R-2017).
  • 02.1.3 Lard, tallow, fish oil, and other animal fats — 10,000 mg/kg
    • Note XS19 Excluding products conforming to the Standard for Edible Fats and Oils not covered by Individual Standards (CXS 19-1981).
    • Note XS211 Excluding products conforming to the Standard for Named Animal Fat (CODEX STAN 211-1999).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 10,000 mg/kg
    • Note 359 Excluding dairy fat spreads with≥ 70% milk fat content.
    • Note 557 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), as an emulsifier only.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 10,000 mg/kg
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 5,000 mg/kg
  • 03.0 Edible ices, including sherbet and sorbet — 1,000 mg/kg
  • 04.1.2.10 Fermented fruit products — 2,500 mg/kg
  • 04.1.2.2 Dried fruit — 10,000 mg/kg
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 1,000 mg/kg
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 5,000 mg/kg
    • Note XS160 Excluding products conforming to the Standard for Mango Chutney (CODEX STAN 160-1987).
  • 04.1.2.7 Candied fruit — 1,000 mg/kg
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 2,500 mg/kg
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 2,500 mg/kg
  • 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds — 10,000 mg/kg
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS336R Excluding products conforming to the Regional Standard for kava products for use as a beverage when mixed with water (North America and South West Pacific) (CXS 336R-2020).
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 2,500 mg/kg
    • Note XS66 Excluding products conforming to the Standard for Table Olives (CODEX STAN 66-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 2,500 mg/kg
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 2,500 mg/kg
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 2,500 mg/kg
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020).
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 10,000 mg/kg
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 50,000 mg/kg
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 10,000 mg/kg
  • 06.2 Flours and starches (including soybean powder) — 3,000 mg/kg
    • Note 186 For use in flours with additives only.
    • Note XS152 Excluding products conforming to the Standard for Wheat Flour (CXS 152-1985).
    • Note XS301R Excluding products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011).
  • 06.4.2 Dried pastas and noodles and like products — 5,000 mg/kg
  • 06.4.3 Pre-cooked pastas and noodles and like products — 10,000 mg/kg
    • Note 85 Except for use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026) as an emulsifier or stabilizer.
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 5,000 mg/kg
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 5,000 mg/kg
  • 06.8.1 Soybean-based beverages — 2,000 mg/kg
    • Note 347 Excluding plain products.
    • Note 642 Except for use in composite/ flavoured soybean beverages and soybean-based beverages conforming to the Regional Standard for Non-Fermented Soybean Products (Asia) (CXS 322R-2015) as an emulsifier.
  • 07.1 Bread and ordinary bakery wares and mixes — 6,000 mg/kg
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 20,000 mg/kg
  • 10.2.3 Dried and/or heat coagulated egg products — 5,000 mg/kg
  • 10.4 Egg-based desserts (e.g. custard) — 5,000 mg/kg
  • 12.1.2 Salt substitutes — 16,000 mg/kg
  • 12.4 Mustards — 10,000 mg/kg
  • 12.5 Soups and broths — 5,000 mg/kg
    • Note XS117 Excluding products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981).
  • 12.6 Sauces and like products — 10,000 mg/kg
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 5,000 mg/kg
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 5,000 mg/kg
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 5,000 mg/kg
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 5,000 mg/kg
  • 13.6 Food supplements — 5,000 mg/kg
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 5,000 mg/kg
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 500 mg/kg
    • Note 142 Excluding coffee and tea.
  • 14.2.2 Cider and perry — 5,000 mg/kg
  • 14.2.4 Wines (other than grape) — 5,000 mg/kg
  • 14.2.6 Distilled spirituous beverages containing more than 15% alcohol — 5,000 mg/kg
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 10,000 mg/kg
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 20,000 mg/kg
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 10,000 mg/kg
CXS 192-1995 Table One, INS 472eand 62 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand400 mg/kg1 numeric limit, 54 GMP
European Union—46 several limits, 1 quantum satis, 22 no quantity stated
Great Britain—67 quantum satis
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius120 mg/kg – 50,000 mg/kg63 numeric limit

What it is made from

Made by esterifying mono- and diglycerides with diacetyltartaric acid. The underlying fat may be plant or animal, so DATEM in a loaf does not settle whether the bread is vegetarian.

  • Vegan status depends on the source
  • Vegetarian status depends on the source
  • May raise a halal question
  • May raise a kosher question

This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.

Compare other additives on the dietary indexes.

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Sulphated ashno more than 0.5 %no more than 0.5 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—
Cadmiumno more than 1 mg/kg—

The two documents state the same figures for every parameter compared here.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 472e Mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids

Mixed esters of glycerol with mono- and diacetyltartaric acids (obtained from tartaric acid) and fatty acids occurring in food fats and oils. They may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acids and their combinations, and free glycerides. Contains also tartaric and acetic esters of fatty acids

Synonyms: Diacetyltartaric acid esters of mono- and diglycerides; Mono-and diglycerides of fatty acids esterified with mono- and diacetyltartaric acid; Diacetyltartaric and fatty acid esters of glycerol

Assay, identification and purity criteria

Description and assay

Description
Sticky viscous liquids through a fat-like consistency to yellow waxes which hydrolyse in moist air to liberate acetic acid

Identification

Test for glycerol
Passes test
Test for fatty acids
Passes test
Test for tartaric acid
Passes test
Test for acetic acid
Passes test

Purity criteria

Acids other than acetic, tartaric and fatty acids
Less than 1 %
Free glycerol
Not more than 2 %
Total glycerol
Not less than 11 % and not more than 28 %
Sulphated ash
Not more than 0,5 % determined at 800 ± 25 °C
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg
Cadmium
Not more than 1 mg/kg
Total tartaric acid
Not less than 10 % and not more than 40 %
Total acetic acid
Not less than 8 % and not more than 32 %
Acid value
Not less than 40 and not more than 130

Commission Regulation (EU) No 231/2012, Annex, E 472e

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 472e Diacetyltartaric and Fatty Acid Esters of Glycerol

The product consists of mixed glycerol esters of mono- and diacetyltartaric acid and fatty acids from edible fats and oils. It is made by the interaction of diacetyltartaric anhydride and mono-and diglycerides of fatty acids in the presence of acetic acid, or by interaction of acetic anhydride and mono- and diglycerides of fatty acids in the presence of tartaric acid. Because of inter- and intramolecular acyl-group exchange, both methods of production lead to the same essential components, the distribution of which depends on the relative proportions of the basic raw materials, on temperature, and on reaction time. The product may contain small amounts of free glycerol, free fatty acids, and free tartaric and acetic acids.

Synonyms: Diacetyltartaric acid esters of mono- and diglycerides; DATEM; Tartaric, acetic and fatty acid esters of glycerol, mixed; Mixed acetic and tartaric acid esters of mono and diglycerides of fatty acids; INS No. 472e Diacetyltartaric acid esters of mono- and di-glycerides

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 71 st JECFA (2009) and published in FAO JECFA Monographs 7 (2009) superseding specifications prepared at the 57 th JECFA (2001) and published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI of 0-50 mg/kg bw was established at the 61 st JECFA (2003).
C.A.S. numbers
308068-42-0 100085-39-0
Structural formula
in which one or two of the R groups is a fatty acid moiety and the other R groups are either: - diacetylated tartaric acid moiety - monoacetylated tartaric acid moiety - tartaric acid moiety - acetic acid moiety - hydrogen
DESCRIPTION
Liquid, paste, or wax-like solid
FUNCTIONAL USES
Emulsifier

Identification

Solubility (Vol. 4)
Dispersible in cold and hot water; soluble in methanol, ethanol, acetone, and ethyl acetate.
1,2-diols
To a solution of 500 mg in 10 ml methanol, add dropwise, lead acetate TS. A white, flocculent, insoluble precipitate is formed.
Fatty acids (Vol. 4)
Passes test (See under “Specific methods, Fats, Oils, and Hydrocarbons; Identification Tests for Functional Groups; Test A: Methyl Esters of Fatty Acids”)
Acetic acid (Vol. 4)
Passes test (See under “Specific methods, Fats, Oils, and Hydrocarbons; Identification Tests for Functional Groups”)
Tartaric acid (Vol.4)
Passes test (See under “Specific methods, Fats, Oils, and Hydrocarbons; Identification Tests for Functional Groups”)
Glycerol (Vol. 4)
Passes test (See under “Specific methods, Fats, Oils, and Hydrocarbons; Identification Tests for Functional Groups”)

Purity criteria

Acids (Vol. 4)
Acids other than acetic, tartaric and fatty acids, shall not be detectable (See under “Specific methods, Fats, Oils and Hydrocarbons; Identification Tests for Functional Groups”)
Sulfated ash (Vol. 4)
Not more than 0.5% determined at 800±25º Test 5 g of sample (Method I for solids; Method II for liquids) (See under, “General methods, Inorganic Components; Ash”)
Acid value (Vol. 4)
Not less than 40 and not more than 130 (See under, “Specific methods, Fats, Oils and Hydrocarbons”)
Total acetic acid
Not less than 8% and not more than 32% after hydrolysis See description under TESTS
Total tartaric acid
Not less than 10% and not more than 40% after saponification See description under TESTS
Total glycerol
Not less than 11% and not more than 28 % after saponification See description under TESTS
Free glycerol (Vol. 4)
Not more than 2.0% Prepare the aqueous extracts as directed under the "Procedure for 1-Monoglyceride (see under, "Specific methods, Fats, Oils and Hydrocarbons; 1-Monoglyceride and Free Glycerol Content") and proceed as directed under the "Procedure for Glycerol".
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an AAS/ICP-AES technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4 (under "General Methods, Metallic Impurities").
Test: Total acetic acid
Apparatus Assemble a modified Hortvet-Sellier distillation apparatus as shown in the figure, using a sufficiently large (approximately 38- x 203-mm) inner Sellier tube and large distillation trap. Modified Hortvet-Sellier Distillation Apparatus Procedure Transfer 4 g of sample, accurately weighed, into the inner tube of the assembly, and insert the tube in the outer flask containing about 300 ml of recently boiled hot water. To the sample cautiously add 10 ml of approximately 4N perchloric acid [35 ml (60 g) of 70% perchloric acid in 100 ml of water], and connect the inner tube to a water-cooled condenser through the distillation trap. Distil by heating the outer flask so that 100 ml of distillate is collected within 20 to 25 min. Collect the distillate in 100-ml portions, add phenolphthalein TS to each portion, and titrate with 0.5N sodium hydroxide. Continue the distillation until a 100-ml portion of the distillate requires no more than 0.5 ml of 0.5N sodium hydroxide for neutralization. (CAUTION: Do not distil to dryness.) Calculate the weight, in mg, of volatile acids in the sample taken by the formula V x e , in which V is the total volume, in ml, of 0.5N sodium hydroxide consumed in the series of titrations and e is the equivalence factor 30.03.
Test: Total tartaric acid
Sample Preparation Transfer about 4 g of the sample, accurately weighed, into a 250-ml Erlenmeyer flask, and add 80 ml of approximately 0.5N potassium hydroxide and 0.5 ml of phenolphthalein TS. Connect an air condenser at least 65 cm in length to the flask, and heat the mixture on a hot plate for about 2.5 h. Add to the hot mixture approximately 10% phosphoric acid until it is definitely acid to congo red test paper. Reconnect the air condenser, and heat until the fatty acids are liquefied and clear. Cool and then transfer the mixture into a 250-ml separator with the aid of small portions of water and hexane. Extract the liberated fatty acids with three successive 25-ml portions of hexane and collect the extracts in a second separatory funnel. Wash the combined hexane extracts with two 25-ml portions of water and add the washings to the first separatory funnel containing the water layer. Transfer the contents of the first funnel to a 250-ml beaker, heat on a steam bath to remove traces of hexane, filter through acid-washed, fine-texture filter paper into a 500-ml volumetric flask, and finally dilute to volume with water (Solution I). Pipet 25.0 ml of this solution into a 100-ml volumetric flask, and dilute to volume with water (Solution II). Retain the rest of Solution I for the determination of Total glycerol. Standard solutions and blank Transfer 100 mg of reagent-grade tartaric acid, accurately weighed, into a 100-ml volumetric flask, dissolve it in about 90 ml of water, add water to volume, and mix well. Transfer 3.0-. 4.0-, 5.0-, and 6.0-ml portions into separate 19- x 150-mm matched cuvettes, and add sufficient water to make 10.0 ml. To each cuvette add 4.0 ml of a freshly prepared 1 in 20 solution of sodium metavanadate and 1.0 ml of acetic acid. (NOTE: Use these solutions within 10 min after colour development.) Prepare a blank in the same manner, using 10 ml of water in place of the tartaric acid solutions. Sample solution Transfer 10.0 ml of Solution II into a 19- x 150-mm cuvette and add 4.0 ml of a freshly prepared 1 in 20 solution of sodium metavanadate and 1.0 ml of acetic acid. (NOTE: Use this solution within 10 min after colour development.) Analysis Set the suitable spectrophotometer at zero with the blank. Then determine the absorbance of the four Standard solutions of tartaric acid and the Sample solution at 520 nm. From the data thus obtained, prepare a standard curve by plotting the absorbances on the ordinate against the corresponding quantities, in mg, of the tartaric acid on the abscissa. Then from the curve, determine the weight, in mg, of tartaric acid in the final dilution, multiply this by 20, and divide the result by the weight of the original sample to give the percentage of tartaric acid.
Test: Total glycerol
Transfer 5.0 ml of Solution I prepared in the test for Total tartaric acid into a 250-ml glass-stoppered Erlenmeyer or iodine flask. Add to the flask 15 ml of glacial acetic acid and 25.0 ml of periodic acid solution, prepared by dissolving 2.7 g of periodic acid (H5IO6) in 50 ml of water, adding 950 ml of glacial acetic acid, and mixing thoroughly; protect this solution from light. Shake the mixture for 1 or 2 min, allow it to stand for 15 min, add 15 ml of potassium iodide solution (150 mg/ml) and 15 ml of water, swirl, and let stand 1 min. Titrate the liberated iodine with 0.1N sodium thiosulfate, using starch TS as the indicator. Perform a residual blank titration using water in place of the sample. The corrected volume is the number of ml of 0.1N sodium thiosulfate required for the glycerol and the tartaric acid in the sample represented by the 5 ml of Solution I. From the percentage of the tartaric acid determined in the test for Total tartaric acid, calculate the volume of 0.1N sodium thiosulfate required for the tartaric acid in the titration. The difference between the corrected volume and the calculated volume required for the tartaric acid is the number of ml of 0.1N sodium thiosulfate consumed due to the glycerol in the sample. One ml of 0.1N sodium thiosulfate is equivalent to 2.303 mg of glycerol and to 7.505 mg of tartaric acid.

FAO JECFA Monograph 7 (2009)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 1: Carriers in food additivesColours and fat-soluble antioxidantsquantum satisRegulation (EC) No 1333/2008, Annex III, Part 1
Annex III, Part 2: Food additives other than carriers in food additivesAll food additive preparationsAuthorised as a member of Table 1 of Part 6, listed as "Table 1" Note (1): Except enzymes authorised as food additives.quantum satisRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 1 of Part 6
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesCan be used as a carrier: Yes Note (1): Including enzymes authorised as food additives.In enzyme preparation: quantum satis In final food except beverages: quantum satis In beverages: quantum satisRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 1 of Part 6, listed as "Table 1"quantum satisRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 1 of Part 6
Annex III, Part 5, Section A: Food additives added in nutrients except in nutrients intended to be used in foodstuffs listed in Part E, point 01.10, of Annex II and foodstuffs for infants and young children listed in Part E, point 13.1, of Annex IIAll nutrientsCan be used as a carrier: Yesquantum satisRegulation (EC) No 1333/2008, Annex III, Part 5, Section A

Every name it appears under

40 recorded names. A label may use any of them.

E number

  • E472e

INS number

  • 472e

As it appears in regulation

  • Diacetyl tartaric acid esters of mono- and diglycerides
  • Mono and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

Other names

  • DIACETYLTARTARIC AND FATTY ACID ESTERS OF GLYCEROL
  • E 472e
  • Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids

Hazard reference values

The two committees set different figures. EFSA's acceptable daily intake is 600 mg/kg bw/day (2020); JECFA's is 50 mg/kg bw/day (2003). An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. The lower figure is not a finding that the other body was wrong: the two work to different terms of reference, on their own timetables, and sometimes from different data. This site states both and chooses between them nowhere. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI600 mg/kg bw/dayconsumersEFSA FAF2020
ADI50 mg/kg bw/day—JECFA2003

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2020

    The FAF Panel concluded that the esters of mono- and diglycerides with acetic, lactic, citric and tartaric acids (E 472a–f) are extensively hydrolysed to normal dietary constituents, that no numerical ADI is needed for E 472a–c, and set ADIs for E 472d–f based on the tartaric acid group ADI. It concluded there is no safety concern at reported uses and use levels, and said only L(+)-tartaric acid should be used to manufacture E 472d–f.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 472e?
E 472e is Diacetyltartaric and fatty acid esters of glycerol. Diacetyltartaric and fatty acid esters of glycerol, known in the trade as DATEM, are a widely used bread improver: they strengthen dough and give a larger, more even loaf.
What is Diacetyltartaric and fatty acid esters of glycerol used for in food?
It is listed as an emulsifier — the role Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Where is Diacetyltartaric and fatty acid esters of glycerol permitted?
Of the seven regulators this site reads, Australia and New Zealand, the EU, Great Britain, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Diacetyltartaric and fatty acid esters of glycerol vegan?
It depends on the source, and a label will not tell you. Diacetyltartaric and fatty acid esters of glycerol can be made from plant or animal material, manufacturers are not obliged to say which, and the same product can change between production runs. Anyone who needs to know has to ask the manufacturer.

Sources for this page

  • anz retrieved 2026-10-17
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

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