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DATEM
DATEM
DATEM
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DATEM
R = H or C(O)(CH2)nCH3
Names
Other names
  • E472e
  • Diacetyl tartaric acid ester of mono- and diglycerides
Identifiers
E number E472e (thickeners, ...)
UNII
Properties
Variable
Molar mass Variable
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

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.[1][2] It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.

Chemistry

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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 0.375–0.5% of the total flour weight in most commercial baking.

Manufacture

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DATEM is derived from tartaric acid and monoglycerides and diglycerides.[3][4]

Approval

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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

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References

[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

DATEM

View on Grokipedia
from Grokipedia
DATEM, also known as diacetyl tartaric acid esters of mono- and diglycerides (E 472e), is a synthetic emulsifier derived from the esterification of mono- and diglycerides of fatty acids with , typically sourced from plant-based oils such as palm or sunflower. This functions primarily as a in , where it strengthens the network, enhances dough stability during processing, and improves overall bread volume and crumb structure. In addition to baking applications, DATEM serves as an emulsifier and stabilizer in various processed foods, including cakes, biscuits, pastries, coffee whiteners, , sauces, and soups, helping to maintain texture and prevent separation of ingredients. DATEM has been evaluated for safety by international regulatory bodies, including the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which established an (ADI) of 0-50 mg/kg body weight in 2003, and the (EFSA), which set an ADI of 240 mg/kg body weight expressed as in 2020, concluding no safety concerns at typical use levels due to its into common dietary constituents in the . In the United States, the (FDA) recognizes DATEM as (GRAS) for use in food under good manufacturing practices without specified limits.

Chemical Composition

Molecular Structure

DATEM, or diacetyl tartaric acid esters of mono- and diglycerides (E 472e), is defined as a mixture of esters formed by the reaction of tartaric acid with mono- and diglycerides derived from edible fats and oils. In this structure, the glycerol backbone has one or more of its hydroxyl groups esterified with fatty acids to form the mono- and diglyceride components, while another hydroxyl group is esterified with one of the carboxyl groups of tartaric acid. Diacetyl tartaric acid itself consists of with its two vicinal hydroxyl groups acetylated, giving the moiety -C(=O)-CH(OCOCH₃)-CH(OCOCH₃)-C(=O)-O- linked to the , with the remaining carboxyl group potentially free or further modified. The general structural representation can be described as follows, where R represents hydrogen or an acyl group from fatty acids (e.g., R = C(=O)(CH₂)ₙCH₃, with n typically 10–20): The glycerol core is CH₂OR-CHOR-CH₂OR', where at least one R or R' is the diacetyl tartaric acid ester, and the others are fatty acyl chains or H. This results in a complex mixture without a single fixed molecular formula, as the composition depends on the degree of esterification and chain lengths. Variations in DATEM arise primarily from the source of the fatty acids, which determine the lengths and saturation of the R groups; for example, chains from are predominantly C18 unsaturated, while those from are mainly C16 and C18 saturated.

Physical and Chemical Properties

DATEM typically presents as a white to powder, beads, or waxy solid, often with a slight yellowish tint depending on the composition. This form facilitates its handling and incorporation into food formulations as an emulsifier. It is insoluble in cold but can form colloidal dispersions or pastes when dispersed in warm water around 60°C; it readily dissolves in oils, , and warm fats, reflecting its amphiphilic nature. The (HLB) value of DATEM ranges from 8 to 9.2, providing intermediate emulsifying capability suitable for oil-in-water systems in applications. The of DATEM varies between approximately 45°C and 56°C, influenced by the chain length and saturation of the constituent fatty acids. It exhibits hydrolytic stability under neutral pH conditions but undergoes in strong acidic or basic environments due to its linkages. Key chemical behaviors include during baking processes, which contributes to its functionality, and reactivity with proteins through ester bond formation or strong binding interactions that enhance dough strength.

Production

Raw Materials

The production of DATEM begins with mono- and diglycerides as primary components, which are derived from edible oils such as sunflower, , palm, or oils, though fats may also be used in some formulations. These glycerides provide the backbone essential for the emulsifying properties of DATEM and are typically sourced from food-grade oils to ensure compatibility with final product safety. Tartaric acid, another key raw material, is exclusively the L(+)-isomer and is obtained either from natural plant sources like grapes—extracted from wine lees and argols—or synthesized via the chemical conversion of maleic anhydride. This acid undergoes acetylation with acetic anhydride to form diacetyltartaric anhydride, which is then esterified with the mono- and diglycerides. Food-grade catalysts facilitate the esterification reactions: an acidic catalyst, such as , is employed for the of , while an alkali catalyst, like , supports the subsequent esterification step. All raw materials must adhere to strict purity standards, including those outlined in the (FCC) or equivalent regulations, to guarantee the absence of contaminants and suitability for use; for instance, and residual solvents are limited to ensure overall safety. In line with industry practices, there is a growing preference for sustainable and non-GMO sources, particularly RSPO-certified for mono- and diglycerides, to minimize environmental impact and meet consumer demands for ethical sourcing.

Manufacturing Process

The manufacturing process of DATEM begins with the of L-(+)- to produce diacetyltartaric anhydride. This step involves reacting with in a weight ratio of 1.5–3.5:1, using a catalytic amount of concentrated (0.004–0.005% by weight of tartaric acid). The mixture is heated to 50–55°C initially, then maintained at 80–90°C for 20–60 minutes, yielding diacetyltartaric anhydride with approximately 98% efficiency and a of 120–132°C. The next phase is esterification, where the diacetyltartaric anhydride intermediate is combined with mono- and diglycerides (such as mono-diglyceride) in a weight ratio of 2.5–4:1 relative to . A basic catalyst, typically powdered (0.004–0.005% by weight of ), facilitates the reaction under vacuum conditions (-0.09 to -0.098 MPa) at 90–130°C for 20–40 minutes. Byproducts like acetic acid and are removed via at around 125°C during this process. Following esterification, byproducts such as acetic acid and are removed via under at around 125°C. The product is then dried by spray at 90–110°C under normal pressure and milled into a fine or beads for handling and storage. measures assess parameters including (60–105 mg KOH/g) and (300–550 mg KOH/g) to ensure a minimum DATEM content of 80%, confirming compliance with standards. Industrial production of DATEM employs batch or continuous processes in facilities certified for food-grade manufacturing and compliant with Good Manufacturing Practices (GMP) to maintain purity and safety. DATEM was introduced in the mid-20th century, with commercial availability as a dating to , representing the third generation of advanced food emulsifiers that improved upon earlier, simpler variants.

Applications

In Bakery Products

DATEM primarily functions as a in bakery products, strengthening the network by promoting cross-links between proteins, which enhances dough elasticity and improves gas retention during and . This interaction occurs mainly during mixing and proofing stages, where DATEM's polar groups bind to proteins, while its lipophilic portions associate with and , stabilizing the structure under heat. In yeast-leavened breads, DATEM is incorporated at usage levels of 0.2-0.5% based on weight, yielding key benefits including up to a 20% increase in loaf volume, finer and more uniform crumb structure, reduced stickiness for easier handling, and extended through better moisture retention and anti-staling effects. These improvements contribute to overall product consistency in commercial production. Specific applications include crusty breads like and baguettes, where it imparts springiness and volume; soft rolls for enhanced texture; and frozen doughs to maintain quality after thawing and proofing. DATEM is compatible with other dough conditioners, such as ascorbic , allowing synergistic effects in formulations. Its emulsifying properties stem from the diacetyl tartaric esterification of mono- and diglycerides, enabling effective protein-lipid interactions. Widely adopted since the , DATEM has become a staple in commercial for reliable performance and finished product quality.

In Other Foods

DATEM serves as an effective emulsifier and stabilizer in various non-bakery processed foods, where it helps maintain product integrity by preventing in oil-water mixtures. In coffee whiteners, DATEM stabilizes emulsions to prevent oil separation, enhances whitening ability, and improves powder dispersibility. In and spreads, it improves texture and spreadability by modifying and enhancing fat rates. For , DATEM reduces formation, controls fat agglomeration, and boosts meltdown resistance by stabilizing emulsions and acting as a seeding agent for . In confectionery products, DATEM stabilizes emulsions in fillings, chocolates, and icings by controlling , reducing stickiness, and enhancing and . These benefits stem from DATEM's ability to enhance and prevent in diverse oil-water systems, contributing to improved product stability and sensory qualities, at low levels generally not exceeding regulatory limits such as quantum satis under (EC) No 1333/2008. While DATEM is primarily food-grade, it has limited applications as an emulsifier in cosmetics and pharmaceuticals due to its stabilizing properties in emulsions. Emerging uses include incorporation into plant-based alternatives, such as vegan creams and protein powders, where it mimics textures by stabilizing plant-derived emulsions and preventing separation.

Regulatory Status and Safety

Approval and Regulations

DATEM, or diacetyl tartaric acid esters of mono- and diglycerides, was first evaluated internationally by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1966, with an (ADI) of 0-25 mg/kg body weight established, later revised to 0-50 mg/kg body weight in 1974. Development of DATEM as a emulsifier occurred during the mid-20th century, primarily in the and , to improve stability in baking applications. Initial regulatory approvals followed in the 1970s, aligning with growing use in commercial production across and the . In the United States, DATEM is affirmed as (GRAS) by the (FDA) under 21 CFR 184.1101, with affirmation published in the in 1989. The ingredient is permitted for use as an emulsifier, dough strengthener, and processing aid in foods such as baked goods and fats/oils, with no specified limits other than current good manufacturing practices (GMP). For labeling, the acronym "DATEM" or the full common name "diacetyl tartaric acid esters of mono- and diglycerides" must appear in the ingredient list. In the , DATEM is authorized as the E472e under Regulation (EC) No 1333/2008 on food additives, applicable since 2010. It is permitted at levels—meaning as needed for technological purposes without exceeding GMP—in most food categories, including bakery wares and fine bakery wares, as detailed in Annex II of the regulation. Labeling requires declaration as "E472e" or the specific name "diacetyltartaric and esters of " in the ingredients list. Globally, DATEM is approved under the as INS 472e, serving as an emulsifier, stabilizer, and dough conditioner in various food categories consistent with GMP. JECFA has evaluated DATEM as safe at typical use levels, maintaining an ADI of 0-50 mg/kg body weight based on toxicological data. In , it is permitted by as a listed under the Food and Drug Regulations, aligned with standards and without numerical maximums beyond GMP. Similarly, in and , Food Standards Australia New Zealand (FSANZ) authorizes INS 472e in the Australia New Zealand Food Standards Code, permitting its use in processed foods at levels. There are no general restrictions on DATEM use in conventional foods, but it is monitored and typically excluded from certified organic products, as synthetic emulsifiers are prohibited unless explicitly allowed on national organic permitted substances lists, such as the USDA .

Health and Safety Considerations

DATEM, or diacetyl tartaric acid esters of mono- and diglycerides (E 472e), is affirmed as (GRAS) by the U.S. (FDA) for use as a direct human food ingredient at levels not exceeding current . This status is based on its established safety profile, including compliance with specifications in the , and its applications as an emulsifier, , and adjuvant in various foods without specific quantity limitations beyond good manufacturing practices. Toxicological evaluations indicate that DATEM undergoes extensive hydrolysis in the into , acetic acid, and mono- and diglycerides, which are normal dietary constituents metabolized or excreted without accumulation. is low, with LD50 values exceeding 20 g/kg body weight in and other . Short- and long-term studies in rats and dogs at dietary levels up to 10% (approximately 5,000 mg/kg body weight/day) showed no adverse effects relevant to humans, though high doses were associated with reduced body weight gain, soft stools, and minor renal or adrenal changes in some animals; no genotoxic, reproductive, or developmental toxicity was observed. The (EFSA) concluded no safety concerns from these data. EFSA has established an (ADI) for DATEM of 240 mg/kg body weight per day, expressed as , based on the of its component and applying an uncertainty factor to human data. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an ADI of 0–50 mg/kg body weight. Estimated dietary exposure from its use in products and other foods ranges from 0.1 to 18 mg/kg body weight per day across population groups, well below the ADI, leading to conclusions of no safety concern at authorized levels in the . Similarly, the FDA's GRAS affirmation supports unrestricted use under good manufacturing practices, with no reported human health risks or allergies attributed to DATEM at typical consumption levels.

References

  1. https://www.efsa.europa.eu/en/efsajournal/pub/6032
  2. https://bakerpedia.com/ingredients/datem/
  3. https://www.fao.org/fileadmin/user_upload/jecfa_additives/docs/Monograph1/Additive-149.pdf
  4. https://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=1126
  5. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184/subpart-B/section-184.1101
  6. https://www.fao.org/4/w6355e/w6355e0d.htm
  7. https://www.foodchemadditives.com/msds/1441
  8. https://www.yizeliadditive.com/info/datem-tech-data-sheet-38216763.html
  9. https://asbe.org/article/datem/
  10. https://www.savannahgoa.com/products/datem-diacetyl-tartaric-acid-esters-of-mono-and-diglycerides-e472e/
  11. https://www.sciencedirect.com/science/article/abs/pii/S0308814625013974
  12. https://www.cnadditives.com/emulsifier/diacetyl-tartaric-acid-esters-of-mono-and.html
  13. https://www.oleon.com/products-solutions/radiamuls-datem-2004k
  14. https://www.inchem.org/documents/jecfa/jecmono/v48je02.htm
  15. https://www.cerealsgrains.org/meetings/Documents/Pre2009Abstracts/2006Abstracts/P-188.htm
  16. https://pmc.ncbi.nlm.nih.gov/articles/PMC8834346/
  17. https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2020.6032
  18. https://patents.google.com/patent/US20120058232A1/en
  19. https://www.foodchemicalscodex.org/
  20. https://www.musimmas.com/resources/blogs/datem-substitute-for-affordable-quality-bread/
  21. https://www.yizeliadditive.com/info/datem-emulsifier-ingredient-marketing-79848268.html
  22. https://patents.google.com/patent/WO2011097885A1/en
  23. https://pmc.ncbi.nlm.nih.gov/articles/PMC12336667/
  24. https://www.cnchemsino.com/blog/what-are-the-uses-of-datem-%28e472e%29-in-food-production.html
  25. https://www.researchgate.net/publication/276542028_Rheological_Characteristics_of_Gluten_after_Modified_by_DATEM_Ascorbic_Acid_Urea_and_DTT_Using_Creep-Recovery_Test
  26. https://foodadditives.net/emulsifiers/datem/
  27. https://www.cnadditives.com/news/successful-sale-of-2tons-datem-to-indonesia-78394464.html
  28. https://www.researchgate.net/publication/319625717_Food_Additives_and_Processing_Aids_used_in_Breadmaking
  29. https://www.sciencedirect.com/science/article/pii/S2590259822000139
  30. https://thunderbooks.wordpress.com/wp-content/uploads/2009/05/food-emulsifiers-and-their-applications-springer-2008.pdf
  31. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:02008R1333-20230322
  32. https://growthmarketreports.com/report/datem-market
  33. https://www.yizeliadditive.com/info/emulsifiers-for-coffee-creamers-85073146.html
  34. https://food.ec.europa.eu/document/download/af557b64-e475-48c4-8422-df35f5935c57_en?filename=sci-com_scf_7_out11_en.pdf
  35. https://www.researchgate.net/publication/228020531_Diacetyl_Tartaric_Esters_of_Monoglycerides_DATEM_and_Associated_Emulsifiers_in_Bread_Making
  36. https://www.fao.org/gsfaonline/additives/details.html?id=61
  37. https://www.ams.usda.gov/rules-regulations/organic/national-list
  38. https://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/detail/en/c/417/
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