Ingredient Information

Function

Diacetyl tartaric acid esters of monoglycerides, or DATEM, is an extremely versatile emulsifier which has many varied applications in food production, even though it is not always understood how it works. In fact, the additive has several ester configurations, which have different capabilities. It is dispersible in cold water and can be used in acidic substances, two reasons it may be such a highly prized emulsifier. The fact that fat and oil will not mix with water causes a myriad of problems in the mass production of foods. After a while, carefully combined ingredients separate and crystallize, which would result in disastrous consequences. Emulsifiers are chemically engineered molecules which contain a fat component, but are very at home in water. They bridge the surface tension barrier between oil and water.

DATEM is used as a dough strengthener, helping it to withstand the pounding of production machinery. It has the ability to bind gas, increasing the volume of dough and preventing bread from collapsing. This also makes it useful as a foaming agent, ensuring items like margarine, mayonnaise, whipped topping, and ice cream are light and fluffy. It plays the important role of preventing the crystallization of fat in shortenings, baked goods, and chocolate. DATEM is found everywhere, even in chewing gum, and beverages to keep ingredients from separating and produce desired textures.

Other Use and Industries

NONE KNOWN

Health Effects

High concentrations of DATEM (10 % of the total ingredient weight in the foods supplied) resulted in reduced consumption of food by animals used in toxicological experiments. This reduction in intake was seen as reduction in body weight. It is surmised the DATEM may make foods unpalatable to the animals and therefore cause an indirect reduction in consumption. At the same concentration, consumption of DATEM led to watery stools in male rats. However, DATEM was not deemed as cytotoxic or genotoxic. Exposure to small quantities of DATEM has been proven to be an effective anti-viral strategy against infection by the respiratory syncytial virus. However, it is not clear whether DATEM is altered by the process of baking and that consumption of processed foods that include DATEM provides similar anti-viral protection in human subjects. DATEM is one of the molecules that in combination with lipases and other dough ingredients can lead to the formation of monochloropropanediols, a class of known carcinogens.

Origins

Diacetyl tartaric acid esters of monoglyceride, or DATEM, is comprised of tartaric acid, which is a natural acid found in some fruits, and monoglycerides, which are processed fats from vegetable or animal sources. DATEM is synthesized by reacting tartaric acid with acetic acid to produce acetylated tartaric acid, which is then reacted with monoglycerides, forming ester bonds. It is a synthesized as a liquid which is added to breads to soften them.