DATEM
DATEM (diacetyl tartaric acid esters of mono- and diglycerides) is an emulsifier and dough strengthener, classified as food additive E472e. Chemically, it is produced by esterification of mono- and diglycerides of fatty acids with tartaric and acetic acid. DATEM stabilizes gas cells in dough, improves water and fat binding, enhances gluten network development and provides a fine, uniform crumb structure and extended freshness. It is used at very low dosages and is compatible with most other emulsifiers, enzymes and oxidizing agents.
Source
DATEM is industrially produced from vegetable oils (sunflower, rapeseed, palm and others), which provide the fatty acid glycerides. Mono- and diglycerides are then reacted with tartaric and acetic acid to form the esters.
The raw material is standardized according to active emulsifier content, acid value and melting point, and is most commonly supplied in powder, granular or flake form for easier dosing and dispersion in industrial processes.
Variations
Several types of DATEM are available on the market, differing in:
- degree of esterification (ratio of mono- to diglycerides)
- type and profile of fatty acids (depending on the vegetable oil used)
- physical form (powder, granules, flakes, pre-dispersed pastes)
These variations allow fine-tuning of functionality in specific applications, for example higher resistance to mixing and fermentation in bakery or better stability in concentrates and instant mixes.
Applications In The Food Industry
Bakery Industry
In baking, DATEM is one of the most important emulsifiers used in:
- bread improvers for wheat bread, toast and rolls
- frozen and par‑baked dough programs
- industrial mixes for bread, brioche and sweet doughs
DATEM strengthens the gluten network, improves gas binding and retention during fermentation and baking, increases loaf volume and creates a fine, uniform crumb structure. It also extends softness and freshness, slows staling and increases dough tolerance to mechanical stress on high‑speed production lines.
Dairy Industry
In the dairy sector, DATEM is used as a functional emulsifier and stabilizer in:
- fermented dairy products with added plant components
- vegetable and dairy‑vegetable creams and cream substitutes
- flavored dairy drinks and desserts
DATEM stabilizes milk–fat–solids emulsions, reduces fat and whey separation (syneresis) and provides a smooth, homogeneously creamy texture. It is especially important in products combining dairy and vegetable fats, where reliable emulsifying and stabilizing functionality is required.
Savory Foods Industry
In the savory foods industry, DATEM is applied in:
- extruded savory snacks based on cereals
- seasoning and dry mix blends containing fats
- instant soups, sauces and powdered dressings
In these applications, DATEM stabilizes the fat phase and flavors, improves seasoning adhesion to particles, contributes to uniform texture and reduces fat separation during storage and preparation. In extruded snacks, it can support controlled expansion, a more stable structure and the desired level of crispness.
Benefits Of Use
Use of DATEM in the food industry provides the following key advantages:
- significant improvement of volume, crumb structure and freshness of bakery products
- more stable emulsions and smoother, creamier texture in dairy and dairy‑vegetable systems
- better distribution and retention of fats and flavors in savory products and instant mixes
- higher process stability and improved tolerance of doughs and masses to intensive processing
- recipe optimization and cost efficiency through more effective use of fats and other functional ingredients
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