Full Form of DATEM– Diacetyl Tartaric Acid Ester of Mono and Di-glycerides
Definition of Datem: DATEM consists of mixed glycerol esters of mono- and diacetyltartaric acid and fatty acids of food fats.
It is an Emulsifier which is used as an ingredient in bakery products like breads and Biscuits to strengthen the dough during manufacturing.
It helps improve texture and increase volume in a variety of products. Classified as an emulsifier, DATEM is derived from plant sources.
At its seventeenth meeting, the Committee allocated an ADI of 0–50 mg/kg bw on the basis of the results of biochemical and metabolic studies and feeding tests in animals.
How an Emulsifier (DATEM) Works?
When water and oil mixed together and vigorously shaken, a dispersion of oil droplets in water – and vice versa – is formed. When shaking stops, the phases start to separate. However, when an emulsifier is added to the system, the droplets remain dispersed, and a stable emulsion is obtained.
Preparation of DATEM
It can be manufactured either by the interaction of diacetyltartaric anhydride and mono- and diglycerides of fatty acids in the presence of acetic acid, or by interaction of acetic anhydride and mono- and diglycerides of fatty acids in the presence of tartaric acid.
Owing to inter- and intramolecular acyl group exchange, the two methods of production result in essentially the same components, the distribution of which depends on the relative proportions of the basic raw materials, on temperature, and on reaction time.
Artificially, Datem (di-acetyl tartaric acid ester of mono diglycerides) made from fully hardened palm oil. Is is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available which is used in bakery products mixed with fat or oils.
Parameters for DATEM to be checked During Quality Inspection
max 6 mgkoh/gm
Use of DATEM in Food Products
The draft Codex General Standard for Food Additives (GSFA) includes use of DATEM as an emulsifier, sequestrant, and stabilizer in a wide range of foods up to a maximum level of 10,000 mg/kg.
Liquid DATEM can be added along with the oil/fat. Powder DATEM can be used at 0.375 to 0.5% of flour weight at the mixer with flour or minor ingredients in most commercial Baking.
Function of DATEM in Food
DATEM as an emulsifier works an ingredient in bakery products like breads and Biscuits to strengthen the dough during manufacturing.
It helps improve texture and increase volume in a variety of products. eg. Bread and Biscuits.
Use of Datem inBakery Products also results in Reduces fat usage (up to 20%) in biscuit and bread recipes it also replaces Lecithin if we use DATEM in Liquid form mixed with fat/oil.
It Improves gas holding Capacity of the dough by acting as an medium for air/water interface within flour lipids and gluten proteins.
DATEM can be used to prevent dough from aging, increase foaming stability, and improve texture, stability, and taste. It can be used in flour products, creams, peanut butter, and beverages.
Approval on the Use of DATEM in Food Products by FDA
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 (EU) for use as food additive with the E number (E472e).
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