Datem

DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, E472e) is a common food emulsifier, especially in baking, used to strengthen gluten, improve dough volume & texture, and extend shelf life in breads, pizzas, and cereals. It works by helping mix oil/water, stabilizing emulsions, and adding elasticity to dough, making it a key ingredient for consistent, high-quality baked goods.
In Food (E472e)
What it is: A compound derived from fats and tartaric/acetic acids, often plant-based.
Primary Use: Dough conditioner in bread, buns, and pastries, giving them a chewy, springy texture.
Other Uses: Biscuits, coffee whiteners, salad dressings, ice cream, and non-dairy creamers.
Benefits: Improves crumb structure, increases loaf volume, and helps ingredients mix better.