Emulsifiers
DATEM and SSL dough conditioners
Definition
What it is
Synthetic dough conditioner/emulsifier: DATEM and SSL are ultra-processing markers used in commercial baked goods; DATEM contains diacetyl tartaric acid ester of mono and diglycerides.
On the label
Label names covered by this flag
- datem and ssl
- datem
- diacetyl tartaric acid esters
- ssl
- sodium stearoyl lactylate
- calcium stearoyl lactylate
- e472e
- e481
Regulation
Regulatory status
No bans or restrictions are recorded for this ingredient in the jurisdictions clearlabel tracks (US, EU, UK, Canada, Japan, Australia/NZ, Brazil).
Explainer
In plain language
DATEM and SSL are dough conditioners and emulsifiers used in commercial baking. DATEM stands for diacetyl tartaric acid esters of mono- and diglycerides, and SSL refers to sodium or calcium stearoyl lactylate. They strengthen dough, help bread rise higher and stay soft, and keep ingredients mixed evenly. Both are synthetic additives made from fats combined with other food-grade acids.
Assessment
Why it is flagged
Both additives are permitted in the US and EU. EFSA re-evaluated DATEM and the stearoyl lactylates and kept them authorized, though it noted some gaps in the data and, for DATEM, could not fully rule out concerns from older animal studies at very high doses. At the levels used in food, regulators consider them safe. Clear Label flags them primarily as ultra-processing markers: they signal factory-made baked goods engineered for shelf life and texture rather than a specific documented harm. Some people who are cutting back on processed foods or tracking digestive comfort choose to notice them, which is a pattern worth testing in your own logs.
In the aisle
Where it commonly shows up
- Packaged sandwich bread and rolls
- Hamburger and hot dog buns
- Store-bought tortillas and wraps
- Commercial pizza and flatbread dough
- Cakes, muffins, and snack cakes
- Some crackers and biscuits
Practical
Reading the label
Look for datem, diacetyl tartaric acid esters, sodium stearoyl lactylate, or calcium stearoyl lactylate in the ingredient list, or the E numbers E472e and E481. They are most common in soft, long-shelf-life bakery products.
Alternatives
If you want to avoid it
Some people choose fresh bakery or artisan breads with short ingredient lists of flour, water, salt, and yeast, or bake at home when they want to skip dough conditioners entirely.
FAQ
Common questions
What do DATEM and SSL do in bread?
They act as dough conditioners and emulsifiers, strengthening the dough so it rises well and staying soft longer. This is why they are common in mass-produced bread and buns.
Are they banned anywhere?
No. Both are authorized in the US and EU. EFSA reviewed them and kept them permitted while noting some data limitations.
Why does Clear Label flag them?
Mainly as markers of ultra-processed baked goods rather than a proven hazard at normal levels. People trimming processed foods or tracking digestion may want to know they are there.
Citations
Sources
Citation
Primary reference
About this page: the definition, label names, severity, and regulatory chips come from the clearlabel ingredient taxonomy, the same data the scanner uses to score products. Research summaries describe associations reported in published studies, not diagnoses; individual responses vary. Scan any product with clearlabel to see which of its ingredients carry flags.