Diacetyl Tartaric Acidic Esters of Mono- and Diglycerides (DATEM)
Emulsifiers
100085-39-0
E472e
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
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One unit of:Unknown
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Product Info
What is Diacetyl Tartaric Acidic Esters of Mono- and Diglycerides (DATEM)?
DATEM is an emulsifier derived from natural fats that is primarily used to strengthen dough structure in baked goods like bread and rolls.
How is Diacetyl Tartaric Acidic Esters of Mono- and Diglycerides (DATEM) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Mono- & Diglyceride (MDG) Synthesis | React glycerol with edible fatty acids (typically from vegetable oils like palm) under high temperature and vacuum, often using an alkaline catalyst. | Key Control: Reaction temperature (approx. 220-250°C) and pressure. The quality of this initial MDG base is critical for the final product's emulsifying properties. |
| 2 | Esterification with Tartaric Acid | Add food-grade tartaric acid to the molten mono- and diglycerides in the reactor. Heat to initiate the esterification reaction. | Key Control: Monitor the acid value to ensure the reaction proceeds to completion. The temperature is maintained carefully to prevent degradation of the tartaric acid. |
| 3 | Acetylation | Introduce acetic anhydride into the reactor. This reacts with the available hydroxyl groups of the tartaric acid esters. | Key Control: This is an exothermic reaction, so the rate of addition and temperature control are crucial. This step defines the final characteristics of the DATEM. |
| 4 | Purification & Deodorization | Remove unreacted acetic acid and other volatile impurities by subjecting the product to steam stripping under a high vacuum. | Key Control: Precise control over vacuum level, temperature, and steam flow is essential to ensure the final product is odorless and meets food-grade purity standards. |
| 5 | Cooling & Solidification | Cool the purified, molten DATEM and solidify it into the desired final form, such as powder, beads, or flakes, using methods like spray cooling or flaking on a chill-roll. | Key Control: The cooling method and rate determine the product's physical form, particle size, and handling properties like flowability and dispersibility. |
| 6 | Quality Control & Packaging | Conduct final laboratory analysis on the solidified product. Sieve and pack the approved product into food-grade, moisture-proof packaging. | Key Control: Test for critical parameters like acid value, saponification value, and melting point against specifications. Packaging must be sealed correctly to prevent moisture absorption and clumping. |
Technical Specifications
| CAS Number | 100085-39-0 |
| Solubility | Dispersible in hot water, soluble in ethanol |
| Storage Conditions | Cool and dry storage, away from light and humidity |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Bread
non-dairy creamer
instant noodles
whipped toppings
Mechanism of action:
| Parameter | Diacetyl Tartaric Acidic Esters of Mono- and Diglycerides (DATEM) |
|---|---|
| Functional Category | Emulsifier; Dough Conditioner; Strengthening Agent; Crumb Softener |
| Key Ingredients | Esters formed from glycerol, edible fatty acids, tartaric acid, and acetic acid. |
| Mechanism of Action | Functions as an anionic oil-in-water (O/W) emulsifier. Its lipophilic fatty acid chains interact with the hydrophobic regions of gluten proteins, strengthening the gluten network. The hydrophilic tartaric and acetic acid moieties promote protein hydration and film elasticity. This interaction increases dough stability and gas retention capacity. It also complexes with amylose in starch, inhibiting retrogradation. |
| Application Effect in Product | Improved dough machining tolerance and fermentation stability; increased oven spring and final baked volume; creation of a finer, more uniform crumb structure; delayed starch retrogradation, resulting in a softer crumb and extended shelf life in baked goods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM) | Anionic Emulsifier / Dough Conditioner | Strong interaction with gluten proteins, excellent dough strengthening, improves gas retention. | Superior dough strengthening for maximum volume and processing tolerance. Highly effective in lean doughs. | Limited crumb softening ability; can create a tough crumb if overused. Not considered 'clean label'. | Crusty breads (e.g., baguettes), high-speed bread production, frozen doughs, yeast-leavened products needing high stability. | For maximum dough strength, fermentation tolerance, and loaf volume, especially in automated industrial baking. |
| Sodium Stearoyl Lactylate (SSL) | Anionic Emulsifier / Dough Conditioner | Provides both dough strengthening and crumb softening by interacting with gluten and starch. | Excellent balance of volume enhancement and crumb softening, very versatile across many bread types. | Slightly less powerful for dough strengthening compared to DATEM. Adds sodium to the formulation. | Soft pan breads, hamburger buns, dinner rolls, rich doughs where both softness and volume are key. | For a single, all-in-one solution that improves both dough strength and final product softness effectively. |
| Monoglycerides and Diglycerides (MDG) | Non-ionic Emulsifier / Crumb Softener | Complexes with starch molecules (amylose) to slow down the staling process (retrogradation). | Unmatched effectiveness in crumb softening and extending shelf life. | Provides almost no dough strengthening; does not improve gas retention or volume significantly. | Packaged sliced bread, cakes, and other baked goods where long-term softness is the primary goal. | When the main objective is to extend freshness and create a soft crumb, not to strengthen the dough. |
| Lecithin | Natural Emulsifier / Processing Aid | Phospholipid that improves fat dispersion, hydration, and dough machinability. | Natural, 'clean label' ingredient. Good for improving mixing tolerance and creating a uniform crumb structure. | Weak dough strengthening capabilities compared to DATEM or SSL. Can impart a slight flavor. | Whole wheat breads, high-fat doughs, biscuits, and clean label bakery products. | For a natural emulsifier to improve processing and fat distribution, particularly in clean label applications. |
| Enzyme Blends (Amylase, Xylanase, Lipase) | Biocatalyst / Dough Conditioner | Modifies dough components (starch, protein, fat) to achieve specific characteristics. | Can be tailored for precise effects (volume, softness, crust color). Often considered a 'clean label' processing aid. | Performance is highly sensitive to time, temperature, and pH. Requires more formulation expertise. | Artisan breads, clean label formulations, replacing chemical emulsifiers for specific functional goals. | To achieve targeted dough improvements with a clean label, replacing chemical additives with biological solutions. |
| Calcium Stearoyl Lactylate (CSL) | Anionic Emulsifier / Dough Conditioner | Similar function to SSL but is calcium-based instead of sodium-based. | Provides SSL-like functionality while being a non-sodium option. Acts as a dough conditioner and crumb softener. | Less soluble in water than SSL, which can affect its incorporation in some processes. Less common than SSL. | Fortified breads (as a calcium source), dry bakery mixes, applications where sodium reduction is a goal. | As a direct, low-sodium alternative to SSL for dough conditioning and crumb softening. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications