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
Track this ingredient
Explore further
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
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 92 g
- Saturated Fat 48 g
- Trans Fat 0.4 g
- Monounsaturated Fat 32 g
- Polyunsaturated Fat 10.5 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 1.5 g
- Energy 828 kcal
- Water 1.5 g
- Fat 92 g
- Saturated Fat 48 g
- Monounsaturated Fat 32 g
- Polyunsaturated Fat 10.5 g
- Trans Fat 0.4 g
- Vitamins 1.2 mg
- Vitamin E 1.2 mg
- Minerals 33.1 mg
- Major Minerals 33 mg
- Trace Minerals 0.1 mg
- Iron 0.1 mg
- Salt 0.05 g
DATEM is diacetyl tartaric acid esters of mono- and diglycerides—a lipid bakery emulsifier, not a sugar. Typical powder is ~92 g fat (often palm/stearic based, so high saturates) with a little moisture. Energy follows Atwater fat (~828 kcal). Carbohydrate and protein are essentially 0.
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.