Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)2019-04-10T14:11:47-07:00

DATEM is an emulsifier used in bread making, like hamburger buns

Diacetyl Tartaric Acid Ester of Mono- and Diglycerides (DATEM)

What is DATEM?

DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume in a variety of products. Classified as an emulsifier, DATEM is derived from plant sources.


Even though it is characterized as an emulsifier, its function is not completely understood. It functions at the air/water interface within gluten proteins and flour lipids to improve gas-holding capacity of the dough.1 This provides a stronger dough that can be processed in a high-stress system, and a finer crumb grain with higher bread volume. It mainly interacts with gluten proteins to strengthen the dough, so it is redundant to use in gluten-free doughs.2


DATEM composition

Chemical structure of DATEM.


DATEM is naturally derived from vegetable sources, e.g. soybean oil. It is made by reacting diacetyl tartaric anhydride with mono- and diglycerides.

DATEM molecular bread structure

It strengthens the gluten membrane and helps retain the steam and gas.


  • Interacts with wheat gluten to strengthen its structure in yeast raised dough, contributing to tolerance towards variation in flour quality
  • Creates better dough elasticity, resulting in better oven-spring and loaf volume, contributing to tolerance towards process variation
  • Provides partial gluten replacement
  • Excellent fat distribution, resulting in smaller cells, a more uniform structure and a smoother crumb texture
  • Reduces fat usage (up to 20%) in biscuit formulas
  • Replaces Lecithin
  • Improves the volume of non-wheat flour inclusions3

DATEM increase bread volume

Bread made with DATEM (B) shows an improvement in volume compared to bread made without (A)

With and without DATEM

Bread crumb made without DATEM (A) and with (B) shows an improvement in texture


Powder DATEM can be used at 0.25 to 0.5% (flour weight) at the mixer with flour or minor ingredients. The liquid form can be added along with the oil/fat.

FDA/EU Regulations

It is a FDA GRAS approved ingredient and EU approved ingredient (E472e).


  1. Seta, Lucia, Noemi Baldino, Domenico Gabriele, Francesca R. Lupi, and Bruno de Cindio. “The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces.” Food Hydrocolloids 29.2 (2012): 247-257.
  2. López‐Tenorio, Julián Alfredo, Eduardo Rodríguez‐Sandoval, and José Uriel Sepúlveda‐Valencia. “The Influence of Different Emulsifiers on the Physical and Textural Characteristics of Gluten‐Free Cheese Bread.” Journal of Texture Studies 46.4 (2015): 227-239.
  3. Schoenlechner, Regine, Marta Szatmari, Attila Bagdi, and Sandor Tömösközi. “Optimisation of bread quality produced from wheat and proso millet ( Panicum miliaceum L .) by adding emulsifiers, transglutaminase and xylanase.” LWT – Food Science and Technology 51.1 (2013): 361-366.


  1. Oluwaseyi Odebiyi January 18, 2017 at 12:59 pm - Reply

    Good attributes. Does it have any effect on crumb whitening? Where can one get it to use in Nigeria?

    • Perry August 7, 2017 at 7:47 pm - Reply

      A closer texture naturally makes the loaf appear lighter. I would suggest contacting Puratos for supply of bakery goods across Africa.

  2. Semil February 13, 2018 at 2:42 pm - Reply

    What dosage is recommended for yeast raised donuts?

    • Ana Rinck
      Ana Rinck May 21, 2018 at 2:37 pm - Reply

      We recommend you attend one of our Academy Classes to learn how to utilize emulsifiers in baked goods.

  3. Al September 6, 2018 at 6:16 am - Reply

    If DATEM “is derived from plant sources” why are clean label alternatives being sought? Is the way DATEM is produced the problem?

    • Ana Rinck
      Ana Rinck September 12, 2018 at 10:22 am - Reply

      The name is the problem, it’s scary and intimidating. We suggest this page to look at DATEM Replacements.

  4. Igor October 24, 2018 at 4:01 am - Reply

    DATEM are often used to reduce mixing time, and help to keep the crumb soft and moist during shelf life, why did you not mention it?

    • Ana Rinck
      Ana Rinck November 7, 2018 at 11:31 am - Reply

      This is covered under the Benefits section.

  5. Salman Malik March 15, 2019 at 11:23 am - Reply

    Does datem effect crumb whitening? I.e does it have a bleeching effect on dough like bean flour does?

    • Ana Rinck
      Ana Rinck March 19, 2019 at 12:09 pm - Reply

      We answered your question, here.

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