DATEM
What it does
Dough conditioner/emulsifier in bread.
How it's made
Made from mono/diglycerides with tartaric acid.
DATEM (diacetyl tartaric acid esters of mono- and diglycerides) is an emulsifier used mainly as a dough conditioner in bread and other baked goods, where it strengthens the dough, helps it hold gas and gives a better rise and crumb. It is a modified version of the basic mono- and diglyceride emulsifiers.
It is made in two stages: first, mono- and diglycerides are produced from fats and glycerol as usual; then these are reacted with tartaric acid that has been treated with acetic anhydride (diacetyl tartaric acid). This attaches tartaric and acetic groups to the glyceride, creating a more complex emulsifier with strong dough-strengthening properties.
The finished DATEM is standardised and supplied as a waxy solid or powder. The extra acid groups let it interact with gluten proteins in dough, which is what makes it such an effective bread improver; its source fat can be vegetable or animal, relevant for dietary requirements.
Possible reactions
Generally safe; source may be animal.