DATEM
 | This article needs additional citations for verification. (January 2018) |
 R = H or C(O)(CH2)nCH3
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| Names | |
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Other names
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| Identifiers | |
| E number | E472e (thickeners, ...) |
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| Properties | |
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| Molar mass | Variable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. It is added to crusty breads, such as rye, to impart a springy, chewy texture.[citation needed] It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.
Chemistry
[edit]Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures[citation needed]. DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin have been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyl tartaric acid residue, and a free secondary hydroxyl group.
Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically, DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking.
Manufacture
[edit]DATEM is derived from tartaric acid and monoglycerides and diglycerides.[1][2]
Approval
[edit]In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101).
DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
See also
[edit]References
[edit]- ^ F. D. Gunstone (1 January 1994). The Lipid Handbook. Chapman & Hall. pp. 299–300. ISBN 978-0-412-43320-7. Retrieved 9 September 2013.
- ^ Robert J. Whitehurst (15 April 2008). Emulsifiers in Food Technology. John Wiley & Sons. pp. 86–88. ISBN 978-1-4051-4799-6. Retrieved 9 September 2013.