DATEM is produced by the reaction of diacetyl tartaric acid anhydride with mono- 및 diglycerides derived from edible fats 및 oils. This esterification yields a complex mixture of esters with strong anionic emulsifying properties that are particularly effective in dough systems.
DATEM interacts with gluten proteins to form a stronger, more elastic dough network that improves gas retention during fermentation 및 oven rise. The ingredient is considered one of the most effective dough strengtheners available 및 은(는) 널리 사용됩니다 in commercial bread production worldwide. It is available in bead, 분말, 및 paste forms to accommodate different processing 및 dosing requirements.