N/A

N/A

N/A

N/A

N/A

1.What is DATEM?

Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so that it can successfully expand during proofing and baking.

2.How is DATEM made?

DATEM is made by reacting acetic anhydride with tartaric acid, followed by esterification with mono- and diglycerides. Mono- and diglycerides are fats that are derived from plants or animals.

3.What is DATEM Replacement?

DATEM can be replaced with other food additives, such as L-cysteine or enzymes. DATEM is not essential for baking, but it does improve the texture and consistency of dough. If you are allergic to DATEM or are looking for a natural alternative, there are several options available. L-cysteine is an amino acid that is often used as a dough enhancer. It helps to improve the texture of dough and make it more elastic. It is sometimes used in place of DATEM in breads and other baked goods. Enzymes are proteins that are derived from plants or animals. They are often used as dough enhancers because they help to improve the texture and rise.

4.What is DATEM used for?

This emulsifier helps: 1.increase volume in a variety of products 2.provide a very uniform and fine crumb grain in bread and buns