Description
What Is DATEM?
- Chemical identity: Esters of diacetyl tartaric acid and mono-/diglycerides of edible fatty acids.
- Appearance: Off-white to pale yellow powder or paste.
- HLB value: ~8–10, suitable for oil-in-water (O/W) emulsions.
Key Benefits
- Gluten strengthening: Interacts with gluten proteins to improve dough elasticity and gas retention.
- Volume enhancement: Increases loaf volume and improves crumb structure in bread and rolls.
- Shelf-life extension: Delays staling by stabilizing starch and protein interactions.
- Emulsion stability: Prevents phase separation in high-fat or aqueous systems.
- Improved texture: Contributes to softness and uniformity in baked goods.
Functional Roles
| Function | Description |
| Dough conditioner | Strengthens gluten network for better rise and texture |
| Emulsifier | Stabilizes O/W emulsions in food systems |
| Anti-staling agent | Delays retrogradation of starch in baked goods |
| Texture enhancer | Improves softness, crumb structure, and mouthfeel |
| Processing aid | Enhances machinability and consistency in dough |
Applications by Industry
- Food:
- Bread, buns, pizza dough: Improves volume, texture, and shelf life
- Non-dairy creamers, sauces: Enhances emulsion stability
- Processed meats and spreads: Improves texture and phase stability
- Pharmaceuticals:
- Occasionally used in emulsified oral or topical formulations
- Cosmetics:
- Rarely used, but may appear in emulsified creams or lotions
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