View source for DATEM

{{More citations needed|date=January 2018}}
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| OtherNames = {{Unbulleted list|E472e|Diacetyl tartaric acid ester of mono- and diglycerides}}
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'''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 [[bread]]s, such as [[rye bread|rye]], to impart a springy, chewy texture.{{cn|date=June 2021}} It is also used in the production of [[Biscuit (bread)|biscuit]]s, [[coffee whitener]]s, [[salsa con queso]], [[ice cream]], and [[salad dressing]]s.

==Chemistry==
Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its [[protein]]s [[protein folding|unfold]] and form cross-linked structures{{citation needed|reason=not common knowledge, reliable source needed|date=January 2015}}. DATEM is composed of mixed [[ester]]s of [[glycerin]] in which one or more of the [[hydroxyl group]]s of glycerin have been esterified by [[diacetyl tartaric acid]] and by [[fatty acid]]s. The ingredient is prepared by the reaction of [[diacetyl tartaric anhydride]] with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a [[stearic acid]] residue, a [[diacetyl tartaric acid]] residue, and a free secondary [[hydroxyl group]].

Unlike other commercially used [[emulsifier|dough emulsifiers]], DATEM does not form [[starch complex]]es. Its main function is as a strengthener. Typically, DATEM is 0.375–0.5% of the total flour weight in most [[Bakery|commercial baking]].

==Manufacture==
DATEM is derived from [[tartaric acid]] and monoglycerides and diglycerides.<ref>{{cite book |author=F. D. Gunstone |title=The Lipid Handbook |url=https://books.google.com/books?id=m9J9pTDZEGEC |access-date=9 September 2013 |date=1 January 1994 |publisher=Chapman & Hall |isbn=978-0-412-43320-7 |pages=299–300}}</ref><ref>{{cite book  |author=Robert J. Whitehurst |title=Emulsifiers in Food Technology |url=https://books.google.com/books?id=VJqvj7r8YqoC |access-date=9 September 2013 |date=15 April 2008 |publisher=John Wiley & Sons |isbn=978-1-4051-4799-6 |pages=86–88}}</ref>

==Approval==
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.

== See also ==
* [[Mono- and diglycerides of fatty acids]]

==References==
{{Reflist}}

[[Category:Food emulsifiers]]
[[Category:Food science]]
[[Category:E-number additives]]
[[Category:Glycerol esters]]
[[Category:Acetate esters]]
[[Category:Carboxylic acids]]