Processed
DATEM
DATEM—diacetyl tartaric acid esters of mono- and diglycerides—is an anionic bakery emulsifier made by reacting mono- and diglycerides with tartaric and acetic acid anhydrides. It strengthens gluten networks, improves gas retention, and raises loaf volume in pan bread, rolls, and many yeasted doughs. On the plant floor it is a pale powder or soft paste dosed at low percentages of flour weight, often alongside enzymes and oxidants in improver blends. Effective DATEM disperses evenly in dough without greasy spots, smells mildly acidic-ester rather than rancid, and delivers taller, finer crumb when flour protein and mixing allow. Overdose can tighten dough excessively or leave off-notes. Store sealed and cool; the ester is moisture-sensitive in humid rooms. EU code E472e and parallel approvals make it a global standard for industrial white bread.
Also known as: E472e, DATEM, Diacetyl tartaric acid esters of mono- and diglycerides, Diacetylweinsäureester, DATEM nyūkazai, Diacetyl tartaric acid mono-diglycerides
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.92 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 18.8 mg
- Salt 0.05 g
- Total Carbohydrate 84.6 g
- Dietary Fibre 0 g
- Total Sugars 84.3 g
- Complex / starch 2.13 g
- Protein 1.91 g
- Water 4.86 g
- Energy 408 kcal
- Water 4.86 g
- Carbohydrates 84.6 g
- Sugars 84.3 g
- Monosaccharides 59 g
- Disaccharides 25.3 g
- Starch 2.13 g
- Amylose 0.53 g
- Amylopectin 1.6 g
- Digestible Starch 1.81 g
- Resistant Starch 0.21 g
- Protein 1.91 g
- Fat 0.92 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.2 g
- Vitamins 25.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.08 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 2.3 µg
- Vitamin C 2 mg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 271 mg
- Major Minerals 265 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.08 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 2.3 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Sodium: 18.76 · Potassium: 193 · Calcium: 53 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
History
Diacetyl tartaric esters of monoglycerides were developed as dough strengtheners for commercial bread.
European mills and bakeries adopted DATEM-type improvers for high-speed pan bread lines.
E472e formalised DATEM among diacetyl tartaric acid esters of mono- and diglycerides.
Combined DATEM–enzyme improvers reduced reliance on some older oxidising agents.
Clean-label pressure pushed partial DATEM replacement, yet many industrial loaves still rely on it for volume.