DATEM

Di-acetyl tartaric esters of monoglycerides (DATEM) and associated emulsifiers in bread making DATEM defines as ‘Mono-and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.

The use of DATEM as food ingredients for baked goods is not limited to their pure action as emulsifiers. They also influence the quality and the properties of baked goods during manufacturing, storage and consumption

These effects are due to their influence on the distribution of different phases in food, and results in an improvement in consistency, viscosity, texture and the taste of different baked goods.

DATEM, for example, increase the gelatinization temperature and viscosity maximum of wheat starch. But all these parameters are influenced via ion concentration as well