🥖 Introduction

Bread isn’t just flour, water, and yeast—it’s a science of structure, stability, and taste. Behind every fluffy loaf and consistent crumb lies a functional ingredient that bakers rely on: DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides).

🔬 What Is DATEM?

DATEM is an emulsifier widely used in bakery applications. It works by:

• Strengthening gluten networks in wheat flour.
• Improving dough stability during mixing and fermentation.
• Enhancing gas retention, which leads to better loaf volume and uniform crumb texture.

🍞 Why Bakers Love DATEM

• Improved Dough Handling: DATEM reduces stickiness, making dough easier to process in industrial lines.
• Consistent Quality: Ensures uniform rise and crumb structure across batches.
• Shelf-Life Extension: Helps maintain softness and delay staling.

🌱 Clean-Label & Sustainability Considerations

• Palm-Free Options: With growing consumer demand for sustainable ingredients, palm-free DATEM grades are available.
• Regulatory Compliance: Approved by global authorities (FDA, EFSA, FSSAI) with specific usage limits.
• Labeling Transparency: Often listed as E472e in Europe, manufacturers must ensure clarity in consumer-facing labels.

⚖️ DATEM vs. Other Emulsifiers

📑 Audit & Documentation Tips

For manufacturers, DATEM must be supported by:

• Batch Records: Traceability for every production lot.
• Supplier Certifications: Food-grade, palm-free, or specialty grades.
• Compliance Matrices: Aligning with BRC, FSSC 22000, ISO standards.

🚀 Conclusion

DATEM remains a cornerstone emulsifier in modern baking. Whether you’re scaling up industrial bread lines or innovating clean-label formulations, DATEM ensures consistency, volume, and consumer satisfaction.