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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.
E472 covers a family of emulsifiers produced by esterifying mono- and diglycerides of fatty acids with various organic acids. The sub-variants are:
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.
The production process involves two main stages:
The fat source for step 1 may be:
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:
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.
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 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.
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 (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:
| 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 |
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.
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.
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.
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.
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.
Ingredients
E476 (PGPR / Polyglycerol Polyricinoleate) is mashbooh — its halal status depends on whether the glycerol comes from plant or animal sources. The ricinoleic acid component (from castor beans) is always plant-sourced and halal. Most commercial PGPR today uses plant-derived glycerol. Cadbury, Mars, and Nestlé use halal-certified PGPR in their Southeast Asian and Middle Eastern chocolate products.
Ingredients
E492 (Sorbitan Tristearate / Span 65) is mashbooh — its halal status depends on the source of the stearic acid used in production. Sorbitol (the other key ingredient) is always plant-derived and halal. E492 is used mainly in chocolate coatings to prevent fat bloom. Halal-certified confectionery uses plant-sourced E492.
Ingredients
March 17, 2026 · 9 min
E481 (Sodium Stearoyl Lactylate / SSL) is mashbooh — its halal status depends on whether the stearic acid comes from plant oils or animal fats. SSL is widely used in bread, baked goods, and coffee whiteners. Most SSL in halal-certified products is made from vegetable (palm) stearic acid. Without certification, SSL should be treated as doubtful.