DATEM, short for diacetyl tartaric acid ester of mono- and diglycerides, is one of the most effective dough strengthening emulsifiers used in commercial baking. It improves gas retention during proofing, increases loaf volume, and produces a fine, uniform crumb structure in bread and buns. Typical usage levels range from 0.2% to 0.6% based on flour weight.
For kosher bakeries and food manufacturers, DATEM raises an important question. Because it is derived from fatty acids and glycerol, there is a legitimate concern about whether those source materials come from animal fats or vegetable oils. The answer depends entirely on the specific supplier and their raw material sourcing.
Is DATEM Kosher Certified
Yes, DATEM is available as a kosher certified ingredient classified as Parve. According to kosher food classification standards, DATEM qualifies as Parve because it is a synthesized chemical produced from ethanol, tartaric acid, glycerol, and fatty acids.
When the fatty acids and glycerol are derived from vegetable oils such as soybean oil rather than animal tallow, DATEM meets Parve requirements. It is also recognized as kosher for Passover, which is notable since many food additives fail the stricter Passover standards that prohibit leavened grains, corn, and legume derivatives.
Multiple suppliers confirm kosher and halal compliance for their DATEM products, with saponification values typically ranging from 430 to 480 mg KOH/g and heavy metal limits well below regulatory thresholds.
How DATEM Is Manufactured
DATEM production begins with mono- and diglycerides derived from vegetable oils or fats. These are then esterified with tartaric acid and acetic acid in the presence of acetic acid anhydride. The American Society of Baking describes two primary production routes.
The first involves direct esterification of mono- and diglycerides with tartaric and acetic acids. The second reacts diacetyl tartaric acid with mono- and diglycerides after the acetic acid generated in the initial reaction has been removed by distillation.
The final product is typically sold as a powder for ease of scaling and handling in bakery operations. This powder form also reduces logistics costs between supplier and manufacturer. The key kosher concern in this process is the origin of the mono- and diglycerides, which must come from vegetable sources to maintain Parve status.
Functional Role in Bread and Baked Goods
DATEM works by adsorbing at the gas-liquid interface within bread dough, stabilizing the foam structure that is trapped by the gluten matrix. This prevents gas bubble coalescence during proofing and baking, which directly improves CO2 retention and final loaf volume. Due to its anionic nature, DATEM also interacts with gluten proteins, promoting protein aggregation that further strengthens the dough network.
Beyond volume enhancement, DATEM acts as a stabilizer that helps baked goods maintain consistency over time. This shelf-life extension reduces waste in commercial operations. The emulsifier also improves dough tolerance to mechanical abuse during handling and processing, making production lines more forgiving and consistent.
Regulatory Status and Safety
DATEM is regulated under 21 CFR 184.1101 by the U.S. Food and Drug Administration. It holds Generally Recognized As Safe (GRAS) status for use in food products.
The compound is derived from natural sources, as the building blocks (vegetable oils, tartaric acid, acetic acid) occur widely in nature. This natural origin, combined with its established safety profile, makes DATEM a preferred choice for manufacturers who want effective emulsification without fully synthetic additives.
For kosher compliance documentation, manufacturers should obtain both a kosher certificate specifying the Parve designation and a Certificate of Analysis confirming the vegetable origin of all fatty acid components. The certifying rabbinical authority should be clearly identified on all documentation.
Kosher DATEM Supplier
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