DATEM (E 472e) is authorised as a food additive in the European Union (EU) in accordance with Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives and categorized as “additives other than colours and sweeteners” (3)
DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e. See also Mono- and diglycerides of fatty acids
The food additive is widely used as an emulsifier in Europe for bread products because it seems to act as a crumb softener and dough strengthener. 11 The addition of DATEM also improves the dispersal of shortening within the dough. 11 DATEM tends to be used quite a bit in breakfast biscuits.
DATEM is a controlled food additive under the E-number 472. It holds a GRAS status by the FDA. 3 In the EU, DATEM (E472e) is authorized as a food additive (EC-Regulation, No. 1333/2008).
DATEM, the abbreviation of “Mono- And Diacetyltartaric Acid Esters Of Mono- And Diglycerides Of Fatty Acids”, is the most commonly used emulsifier in bread as a dough conditioner with the European food additive number E472e. Generally, this ingredient is vegan, halal, free of gluten and dairy in food. What is DATEM? What is it in bread?
DATEM is derived from tartaric acid and monoglycerides and diglycerides. In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101). DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
DATEM functions as a dough conditioner, which is used for strengthening the gluten network in dough during the baking process. It improves the texture and increases the volume in bread. It is labeled as “DATEM” or usual name “diacetyl tartaric acid esters of mono- and diglycerides” in its label. What is it made of? 1. Mixed esters
In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101). DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
What is DATEM used for?
DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture.
The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group . Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener.
DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.
Chemistry. Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures.
In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101). DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
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