What it is and where it comes from
E472e, often called DATEM, is E471 (mono- and diglycerides) joined with tartaric and acetic acid. It makes bread dough stronger and the loaf bigger. The acids are not a problem. The question is the E471 inside it. The fatty acids can come from plant oils such as palm, soy, sunflower or rapeseed, or from animal fat, including pork fat. Most made today is from plants, but the label rarely says which.
Where you find it
Bread, rolls, burger buns, toast, pizza bases and other baked goods. It is one of the most common E-numbers on bread.
What to look for on the label
Look for a halal logo, a vegan label, or a note such as "of vegetable origin" next to the E-number. If the label says nothing, ask the maker: many companies answer by email within days.
This is a guide, not a fatwa. Recipes change, so check the label, look for halal certification, and ask your local imam where scholars differ.