Is E472 (E472a, E472b, E472c, E472d, E472e, E472f) Halal?
E472 is doubtful (mushbooh) — its halal status depends on the source. Esters of mono- and diglycerides.
Why this status?
Esters of mono- and diglycerides. Animal fat source possible. Treat as doubtful.
Editorial summary
This summary is editorial and is general information, not a religious ruling. The status above is unchanged.
What it is
E472 is a family of emulsifiers made by combining mono- and diglycerides of fatty acids with a food acid. EFSA lists six members: acetic acid esters (E472a), lactic acid esters (E472b), citric acid esters (E472c), tartaric acid esters (E472d), mono- and diacetyl tartaric acid esters (E472e, often called DATEM) and mixed acetic and tartaric acid esters (E472f). They help fats and water stay mixed, keep baked goods soft and improve the texture of dough, spreads, toppings and desserts.
Why the status is doubtful
The mono- and diglycerides at the heart of E472 are made from fats, and those fats can come from vegetable oils or from animal fat, including pork fat. The label does not say which. Our rating describes E472 as esters of mono- and diglycerides with a possible animal-fat source, and treats it as doubtful (mushbooh). For E472d, E472e and E472f there is a second question: they contain tartaric acid, and this site rates tartaric acid as doubtful because it can be derived from wine deposits.
What the safety review says
The European Food Safety Authority re-evaluated E472a to E472f in 2020. It found that they are broken down extensively in the body and that the toxicological data showed no adverse effects relevant to humans. It did not consider a numerical acceptable daily intake necessary for E472a, E472b and E472c, and it set limits for E472d, E472e and E472f based on the group intake for tartaric acid. It found no safety concern at the reported uses. These are safety findings and do not address the fat source.
Reading a label
On a label it may appear as E472 with a letter, as DATEM, or as acetic, lactic, citric or tartaric acid esters of mono- and diglycerides of fatty acids. It is common in sliced bread, cakes, pastries, margarines, whipped toppings and coffee whiteners. Mono- and diglycerides themselves, E471, raise the same question. A recognized halal certificate, or a vegan certification, settles the fat source, and for the tartaric versions a halal certificate also covers the tartaric acid.
In short
In short, E472 is halal when its fats come from plant oils and its tartaric acid, where present, is not from wine, the label says neither, and a halal certificate or the manufacturer's answer is what decides it.
Also listed on labels as
E472 can appear on an ingredient list as acetic esters of monoglycerides, lactic esters of monoglycerides, E472a, E472b, E472c, E472d, E472e, E472f.
What to ask the manufacturer
Ask the manufacturer in writing where the ingredient comes from: whether it is plant, microbial or animal in origin, and if it is animal, which animal and how it was slaughtered. Ask whether any alcohol was used as a solvent or carrier, and whether the product carries a halal certificate from a body your local authority recognizes. Keep the answer, because suppliers and recipes change.
Sources
Classification based on clinical nutrition assessment; no independent published study cited.
Reviewed by Habib Aman, Islamic Scholar, MBA — last reviewed September 27, 2026.
This is general guidance for everyday shopping, not a religious ruling. Formulations vary by manufacturer and country — confirm with the manufacturer or your local scholar when it matters.
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