In the world of food manufacturing, consistency, texture, and shelf life are everything. DATEM—short for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides—is a widely used emulsifier in the baking and processed food industries. It plays a vital role in creating high-quality, stable, and visually appealing products, especially in yeast-leavened doughs.
Link to our HALAL/KOSHER/ALLERGEN FREE DATEM:
What is DATEM?
DATEM is an emulsifier derived from vegetable oils. It helps combine ingredients that typically don’t mix well—like water and fat—and is especially valued for improving dough strength, volume, and crumb structure in baked goods.
Key Benefits of DATEM
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Improves Dough Stability
Strengthens gluten networks in dough, resulting in better gas retention and improved volume. -
Enhances Texture
Gives bread and buns a soft, uniform crumb and reduces crumbling. -
Extends Shelf Life
Helps retain moisture, keeping products fresher for longer without compromising quality. -
Versatile Application
Suitable for a wide range of baked goods including sandwich breads, buns, rolls, and even frozen doughs.
Common Uses
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Bakeries & Commercial Bread Production
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Frozen Dough & Par-Baked Goods
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Pizza Crusts & Flatbreads
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Pastries & Sweet Baked Items
Why Businesses Use DATEM
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Consistency at Scale: Ensures reliable product quality in high-volume production.
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Cost-Efficient: Reduces product waste due to poor structure or early staling.
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Meets Consumer Expectations: Delivers the soft texture and volume consumers expect in store-bought bread.
Final Thoughts
DATEM is a critical functional ingredient for any business involved in commercial baking or processed foods. It enhances product performance, improves shelf appeal, and supports efficiency in production. For brands looking to deliver consistent, high-quality baked goods, DATEM is a smart, reliable solution.
