Diacetyl tartaric acid esters of mono- and diglycerides

Diacetyl tartaric acid esters of mono- and diglycerides, universally known as DATEM, are emulsifiers prized in breadmaking for strengthening dough and boosting loaf volume. By interacting with gluten, they improve gas retention, crumb softness and tolerance to processing stress. Regulators permit them in bakery products within set limits. Their effectiveness at low doses makes them a staple dough conditioner in industrial bakeries aiming for consistent quality. They also stabilize fillings and icings, extending the range of textures manufacturers can reliably produce.