DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides. It is a food additive used primarily as an emulsifier and dough conditioner in baked goods and processed foods.
What is DATEM?
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A synthetic emulsifier made by reacting:
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Mono- and diglycerides (from fats/oils),
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With tartaric acid (from grapes or synthetic),
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And acetic acid (like in vinegar).
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It is oil- and water-compatible, which helps blend fat and water phases in food.
What Does DATEM Do in Food?
| Function | Explanation |
|---|---|
| Strengthens dough | Improves gluten network, making dough more elastic and extensible |
| Improves bread volume | Allows better gas retention during proofing and baking |
| Stabilizes emulsions | Keeps oil and water evenly mixed in products like margarine or creamers |
| Enhances texture | Results in a finer crumb, softer bite, and longer shelf life in baked goods |
Common Food Applications:
| Product Type | Purpose of DATEM |
|---|---|
| Bread and buns | Volume, texture, shelf life |
| Croissants, bagels | Gluten strengthening, dough extensibility |
| Non-dairy creamers | Emulsification of fat into water |
| Processed cheese | Emulsion stabilization |
| Margarine/spreads | Fat-water emulsion stabilization |
Labeling & Clean Label Considerations:
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Labeled as “DATEM” or E472e in the EU.
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Considered safe by FDA and EFSA, but:
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Not allowed in organic foods.
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Often avoided in clean label products due to its synthetic origin.
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Clean Label Alternatives to DATEM:
| Alternative | Functionality |
|---|---|
| Lecithin (soy/sunflower) | Emulsifier, softening agent |
| Enzyme blends (e.g., lipase, amylase) | Dough strength and conditioning |
| Wheat gluten + ascorbic acid | Improves structure and volume |
| Fermented wheat flour | Natural dough conditioner |
| Hydrocolloids (guar, psyllium) | Moisture retention, texture |
In sauces or dips, DATEM is typically used at very low levels—just enough to improve emulsion stability or texture without negatively affecting taste or mouthfeel.
Typical Usage Rate of DATEM in Sauces & Dips:
| Application | DATEM Usage Level (% of total weight) |
|---|---|
| Creamy dressings | 0.1% – 0.3% |
| Dips (e.g. ranch, cheese) | 0.1% – 0.4% |
| Plant-based or reduced-fat sauces | 0.2% – 0.5% |
Formulation Tip:
DATEM works best when blended into the aqueous phase first (e.g. water, vinegar, milk base), then emulsified with oil. It helps:
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Improve emulsion stability and viscosity,
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Increase creamy texture,
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Enhance the shelf life of emulsified systems.
Example: Creamy Ranch Dip (1000g Batch)
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Oil: 300g
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Water: 500g
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Vinegar: 50g
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Milk solids: 50g
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Spices & salt: 90g
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DATEM: 3g (0.3%)
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