Diacetyl Tartaric Acid Ester of Monoand Diglycerides (DATEM)

What is DATEM?
DATEM is an emulsifier used in bread making to strengthen the dough during processing.

Function
Even though it is characterized as an emulsifier, its function is not completely understood, it functions
at the air/water interface within gluten proteins and flour lipids to improve gas-holding capacity of the
dough1. This provides for a stronger dough that can be processed in a high-stress system, and a finer
crumb grain with higher bread volume, as a result of this system. As it interacts mainly with gluten
proteins to strengthen the dough, its use is redundant in gluten-free doughs 2.

Composition

Chemical structure of DATEM.

Origin
DATEM is naturally derived from vegetable sources e.g. soybean oil. It is made by reacting diacetyl
tartaric anhydride with mono- and diglycerides resulting in the above structure.

DATEM strengthens the gluten membrane and helps retain the steam and gas.

Benefits of DATEM

Interacts with wheat gluten to strengthen its structure in yeast raised dough, contributing to
tolerance towards variation in flour quality.

Creates better dough elasticity, resulting in better oven-spring and loaf volume, and
contributing to tolerance towards process variation.

Provides partial gluten replacement.

Excellent fat distribution, resulting in smaller cells, a more uniform structure and a smoother
crumb texture.

Reduces fat usage (up to 20%) in biscuit formulas

Replaces Lecithin

Improves the volume of non-wheat flour inclusions3.

Bread made with DATEM (B) shows an improvement in volume compared to bread made without
DATEM (A)

Bread crumb made without DATEM (A) and with DATEM (B) shows an improvement in texture

Application
Powder DATEM can be used at 0.25 to 0.5% (flour weight) at the mixer with flour or minor ingredients.
Liquid DATEM can be added along with the oil/fat.

FDA/EU Regulations

FDA GRAS approved ingredient. EU approved ingredient (E472e).

References
1. Seta, Lucia, Noemi Baldino, Domenico Gabriele, Francesca R. Lupi, and Bruno de Cindio.
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and
oil/water interfaces. Food Hydrocolloids 29.2 (2012): 247-257.
2. LpezTenorio, Julin Alfredo, Eduardo RodrguezSandoval, and Jos Uriel Seplveda
Valencia. The Influence of Different Emulsifiers on the Physical and Textural Characteristics
of GlutenFree Cheese Bread. Journal of Texture Studies 46.4 (2015): 227-239.
3. Schoenlechner, Regine, Marta Szatmari, Attila Bagdi, and Sandor Tmskzi. Optimisation
of bread quality produced from wheat and proso millet ( Panicum miliaceum L .) by adding
emulsifiers, transglutaminase and xylanase. LWT Food Science and Technology 51.1
(2013): 361-366.

http://www.bakerpedia.com/ingredients/datem/