DATEM is produced by the reaction of diacetyl tartaric acid anhydride with mono- and diglycerides derived from edible fats and 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 and oven rise. The ingredient is considered one of the most effective dough strengtheners available and is widely used in commercial bread production worldwide. It is available in bead, powder, and paste forms to accommodate different processing and dosing requirements.
