Understanding Diacetyl Tartaric Acid Esters Of Mono- And Diglycerides (DATEM)

What is DATEM?

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides stand out as food additives that manufacturers turn to for improving the quality and shelf life of various products, especially baked goods. Chemically, DATEM forms from esters between diacetyl tartaric acid and mono- and diglycerides of fatty acids. The molecular formula reflects the underlying complexity: for many commercial DATEM varieties, a general outline sits at C27H44O16, but knowing only the formula barely scratches the surface. In everyday experience, those involved in food production notice the unique behavior of DATEM compared to other emulsifiers. In a typical bakery, for instance, the dough achieves a better rise and softer crumb with DATEM, directly impacting bread texture and consumer satisfaction.

Properties and Physical Characteristics

DATEM holds a specific place among emulsifiers due to physical traits shaped largely by the length of fatty acid chains and degree of esterification. Observing it closely, whether in factory bins or lab samples, DATEM appears as an off-white to light yellow solid, sometimes processed into flakes, pearls, fine powder, or sometimes even as a viscous liquid, depending on the cooling and handling during manufacture. Density often reads around 1.1 g/cm³—a reminder of its relatively compact structure for an emulsifier. Its solubility in water remains low, but it mixes smoothly in oils and warm doughs, helping to disperse fats and keep air pockets stable during baking. These characteristics do not arise by accident; chemists select raw materials like edible vegetable oils and food-grade tartaric acid to maintain both safety and food compatibility. The melting point, generally sitting between 45°C and 65°C, makes DATEM especially functional for high-temperature food processes. Unlike some additives that clump or degrade, DATEM keeps well under normal storage if containers remain tightly sealed and away from moisture.

Chemical Structure and Raw Materials

DATEM’s backbone comes from combining mono- and diglycerides—usually derived from vegetable oils—with diacetyl tartaric acid. This union produces a molecule with hydrophilic and lipophilic ends, helping it nestle at the boundary between oil and water. The raw materials, predominantly plant-based, run through food-grade processes to reduce contaminants and meet strict international standards. Manufacturing relies on regulated conditions to avoid harmful byproducts, and quality control teams routinely check parameters like acidity, ester value, and purity. Unlike some older emulsifiers using animal fat sources, modern DATEM found in bread, rolls, crackers, or non-dairy creamers, comes from plant materials. It matters to many consumers, especially those seeking vegetarian or allergy-conscious products.

Applications and Usage

Working directly with bread, one sees firsthand how DATEM changes the texture of dough and final crumb. Bakers add small amounts—often no more than 0.5% of total flour weight—and see loaves rise higher, crumb structure turn finer, and proofing time stay manageable. In industrial processing, DATEM helps prevents bread from staling quickly, so loaves keep their softness several days longer on store shelves. Beyond the bakery, it finds use in whipped toppings and processed cheese slices, where stable texture means fewer returns and less waste. Lab studies and industry feedback show that, for heavy doughs or mixes with substantial fat, DATEM supports consistent results even under the stress of automated mixing and high-speed production.

Safety, Hazards, and Regulation

Food safety agencies—like the U.S. Food and Drug Administration and the European Food Safety Authority—evaluate chemical additives thoroughly before allowing use in food. DATEM shows a low level of toxicity in animal studies, with no notable accumulation in tissues. It metabolizes easily in the gut, breaking down to digestible components. Still, responsible manufacturers keep compliance records for items like batch purity, free acid content, and absence of hazardous impurities. The HS Code for DATEM, often listed for customs and trade as 2924.29, guides global shipping and ensures transparency in international markets. Some manufacturers display hazard statements relating to dust generation—mainly to protect workers from eye irritation or mild respiratory discomfort at production facilities. For end users, especially consumers, health risk remains minimal when kept within permitted levels. People with allergies to source oils (e.g., soy or palm) sometimes benefit from clear labeling regarding raw material origins.

Environmental Impact and Future Directions

The conversation around food additives turns frequently to origins and disposal. In practice, most DATEM used globally traces back to palm oil, soybean oil, or other renewables. Responsible sourcing, including RSPO-certified palm oil, aims to reduce the ecological burden often associated with intensive agricultural methods. Manufacturers investing in greener chemical processes and more biodegradable packaging for DATEM additive shipments join the broader food industry push for sustainability. On the regulatory side, pressure from consumer groups continues to influence how much DATEM food companies use and how transparently they label sources and handling information. Continued research, both private and public, addresses long-term exposure and looks for plant-based alternatives that can deliver emulsifying power without contributing to allergen or environmental risk.