Processed
High Acid DATEM
High-acid DATEM grades carry a higher diacetyl tartaric substitution level for stronger anionic dough interaction when flour is weak, mixing is short, or volume targets are aggressive. They are specialist improver components rather than general kitchen pantry items. Balance against over-tightening and off-flavour: high-acid material is potent at low dose. Pair with enzymes and process adjustments rather than stacking multiple strong oxidants blindly. Document lot acid value for consistent plant results.
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Characteristics
Preparations
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 86 g
- Saturated Fat 46 g
- Trans Fat 0.4 g
- Monounsaturated Fat 28 g
- Polyunsaturated Fat 10.5 g
- Cholesterol 0 mg
- Sodium 22 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 2 g
- Energy 774 kcal
- Water 2 g
- Fat 86 g
- Saturated Fat 46 g
- Monounsaturated Fat 28 g
- Polyunsaturated Fat 10.5 g
- Trans Fat 0.4 g
- Minerals 22 mg
- Major Minerals 22 mg
- Sodium 22 mg
- Salt 0.05 g
- Organic Acids 8 g
Minerals
High-acid DATEM carries more tartaric ester groups for stronger dough. Fat is a little lower (~86 g) than standard DATEM; a few grams of bound organic acid are not sugars. Energy ~774 kcal.
History
High-acylation DATEM grades targeted weak flour and high-volume industrial bread.
Specialist high-acid DATEM filled niches in frozen dough and high-speed lines.
High-acid DATEM persisted where clean-label alternatives could not match volume.