What are Tartaric Acid Esters of Mono and Diglycerides?

About Tartaric Acid Esters of Mono and Diglycerides

Tartaric Acid Esters of Mono and Diglycerides, commonly known as DATEM, are emulsifiers that play an essential role in the breadmaking process. These emulsifiers are specifically used to enhance the dough structure, allowing it to expand and rise during proofing and baking.

By incorporating DATEM into the bread dough, it strengthens the gluten network, providing a more stable structure for the yeast to work its magic. The emulsifiers help to evenly distribute the fat molecules throughout the dough, resulting in a more uniform texture and improved volume in the final baked product.

Not only do Tartaric Acid Esters of Mono and Diglycerides improve the dough's strength and rise, but they also contribute to the overall quality and shelf life of the bread. The emulsifiers help to retain moisture, preventing the bread from becoming dry and stale too quickly.

They are derived from natural sources and are commonly found in various food products. Tartaric Acid Esters of Mono and Diglycerides do not significantly contribute to the caloric content of bread and are not a significant source of fat or carbohydrates.