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 R = H or C(O)(CH2)nCH3 | |
| Names | |
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Other names
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| Identifiers | |
| E number | E472e(thickeners, ...) |
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| Properties | |
| Variable | |
| Molar mass | Variable |
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa). | |
DATEM (diacetyltartaric acid ester of mono- and diglycerides, alsoE472e) is anemulsifier primarily used in baking to strengthen thegluten network indough. It is added to crustybreads, such asrye, to impart a springy, chewy texture.[citation needed] It is also used in the production ofbiscuits,coffee whiteners,salsa con queso,ice cream, andsalad dressings.
Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping itsproteinsunfold and form cross-linked structures[citation needed]. DATEM is composed of mixedesters ofglycerin in which one or more of thehydroxyl groups of glycerin have been esterified bydiacetyl tartaric acid and byfatty acids. The ingredient is prepared by the reaction ofdiacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with astearic acid residue, adiacetyl tartaric acid residue, and a free secondaryhydroxyl group.
Unlike other commercially useddough emulsifiers, DATEM does not formstarch complexes. Its main function is as a strengthener. Typically, DATEM is 0.375 to 0.5% of the total flour weight in mostcommercial baking.
DATEM is derived fromtartaric acid and monoglycerides and diglycerides.[1][2]
In the United States, DATEM isgenerally recognized as safe by theFood and Drug Administration (FDA) as specified in theCode of Federal Regulations (21CFR184.1101).
DATEM is approved by theEuropean Food Safety Authority for use as food additive with theE number E472e.