MIXED ACETIC AND TARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES OF FATTY ACIDS

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are food emulsifiers produced by esterifying mono- and diglycerides with both acetic acid and tartaric acid, creating multifunctional molecules that improve emulsification, aeration, and dough performance.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are commonly classified as E472f in many ingredient listings, and Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are valued for strong interaction with gluten and starch that supports loaf volume, crumb softness, and processing tolerance.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are widely used in bakery and flour improver systems and can also support emulsion stability in fat-based formulations, and performance depends on fatty acid profile, degree of esterification, and product physical form.

CAS Number: Mixture (supplier-specific)
EC Number: Mixture (supplier-specific)
Molecular Formula: Variable (mixture of acetylated and tartaric esterified mono- and diglycerides)
Molecular Weight: Variable (mixture)

Synonyms: Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Acetic and Tartaric Acid Esters of Mono- and Diglycerides, E472f, Emulsifier E472f, DATEM (common naming), Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, Diacetyl Tartaric Acid Esters of Monoglycerides, Tartaric Acid Esters of Mono/Diglycerides (Acetylated), Dough Conditioner E472f, Bakery Emulsifier DATEM, DATEM Emulsifier, Diacetyl Tartaric Acid Monoglycerides, Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetic and Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Acetic and Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetic Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetic Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Acetic-Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Acetic-Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetylated and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetylated and Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetic and Tartaric Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetic and Tartaric Esters of Mono- and Diglycerides of Fatty Acids, Acetic and Tartaric Esters of Mono and Diglycerides of Fatty Acids, Acetic and Tartaric Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetic/Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetic/Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono and Diglycerides of Fatty Acids Esterified with Acetic and Tartaric Acids, Mono- and Diglycerides of Fatty Acids Esterified with Acetic and Tartaric Acids, Mono and Diglycerides of Fatty Acids Mixed Acetate Tartrate Esters, Mono- and Diglycerides of Fatty Acids Mixed Acetate Tartrate Esters, Mixed Acetate and Tartrate Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetate and Tartrate Esters of Mono- and Diglycerides of Fatty Acids, Acetate and Tartrate Esters of Mono and Diglycerides of Fatty Acids, Acetate and Tartrate Esters of Mono- and Diglycerides of Fatty Acids, Mixed Tartaric and Acetic Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Tartaric and Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids, Tartaric and Acetic Acid Esters of Mono and Diglycerides of Fatty Acids, Tartaric and Acetic Acid Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetic and Tartaric Acid Mono and Diglyceride Esters, Mixed Acetic and Tartaric Acid Mono- and Diglyceride Esters, Acetic and Tartaric Acid Mono and Diglyceride Esters, Acetic and Tartaric Acid Mono- and Diglyceride Esters, Mixed Organic Acid Esters of Mono and Diglycerides of Fatty Acids, Mixed Organic Acid Esters of Mono- and Diglycerides of Fatty Acids, Acetylated and Tartrated Mono and Diglycerides of Fatty Acids, Acetylated and Tartrated Mono- and Diglycerides of Fatty Acids, Mixed Acetyl Tartrate Esters of Mono and Diglycerides of Fatty Acids, Mixed Acetyl Tartrate Esters of Mono- and Diglycerides of Fatty Acids, Mixed Acetic and Tartaric Acid Ester Emulsifier, Mixed Acetic and Tartaric Acid Ester Food Emulsifier, Mixed Acetic and Tartaric Acid Ester Food Additive, Mixed Acetic and Tartaric Acid Ester Stabilizer, Mixed Acetic and Tartaric Acid Ester Processing Aid, Mixed Acetic and Tartaric Acid Ester Bakery Emulsifier, Mixed Acetic and Tartaric Acid Ester Dough Conditioner, Mixed Acetic and Tartaric Acid Ester Bread Improver, Mixed Acetic and Tartaric Acid Ester Functional Emulsifier, Mixed Acetic and Tartaric Acid Ester Bakery Additive, Mixed Acetic and Tartaric Acid Ester Food Grade, Mixed Acetic and Tartaric Acid Ester Technical Grade, Mixed Acetic and Tartaric Acid Ester Emulsifier Grade, Mixed Acetic and Tartaric Acid Ester Stabilizer Grade, Mixed Acetic and Tartaric Acid Ester Additive Grade, Mixed Acetic and Tartaric Acid Ester Blend, Mixed Acetic and Tartaric Acid Ester Compound, Mixed Acetic and Tartaric Acid Ester Ingredient

APPLICATIONS

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in bread and rolls to improve dough strength, gas retention, and loaf volume.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into yeast-raised bakery products to improve crumb structure and reduce collapse during baking.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in bakery systems to extend shelf life by improving softness and reducing staling.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in high-speed bread lines to improve dough tolerance and reduce sensitivity to mixing variation.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into industrial pan bread to improve machinability and consistent loaf shape.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in frozen dough to improve stability through freeze-thaw and proofing.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in baguette and artisan bread to improve volume and crumb openness while maintaining structure.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into lean doughs to improve dough elasticity and handling.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in high-fiber bread to reduce brittleness and improve sliceability.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in hamburger buns and sandwich bread to improve softness and resilience.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into hot dog buns to improve volume and reduce crumb tearing.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in sweet buns to improve structure and reduce fat-related weakening of dough.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in cake mixes to improve batter aeration and stabilize air cells during baking.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into sponge cakes to improve volume and reduce shrinkage after baking.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in layered cakes to improve crumb uniformity and slicing performance.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in laminated dough products to improve dough strength and reduce fat leakage during processing.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into croissant and puff pastry systems to improve lift and layer definition.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in Danish pastry to improve dough stability during proofing and baking.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in flour improver blends to provide consistent dough conditioning performance.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into enzyme and oxidant systems to optimize dough development.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in bakery premixes to improve consistency across different flour qualities.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in gluten-free bakery products to improve structure and crumb softness in compatible formulations.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into gluten-free bread to improve gas retention and sliceability.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in gluten-free cake systems to improve aeration and reduce crumbliness.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in whipped toppings and dessert creams to stabilize foam and improve texture in compatible systems.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into non-dairy whipped products to stabilize emulsions and improve mouthfeel.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in fat-based emulsions where stable interfacial films are needed.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are valued because Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids deliver strong bakery performance by strengthening dough, stabilizing gas cells, and improving volume and softness in a wide range of baked goods.

DESCRIPTION

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are produced by reacting mono- and diglycerides with acetic acid derivatives and tartaric acid derivatives, introducing acetyl and tartaric groups that enhance hydrophilicity and protein interaction.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are commonly supplied as powders, flakes, or pastes depending on fatty acid profile and manufacturing method.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids function as emulsifiers by reducing interfacial tension and stabilizing dispersed droplets, and they are also strong dough conditioners due to interactions with gluten proteins.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids help improve dough extensibility and elasticity balance, which increases gas retention during proofing and reduces collapse during baking.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids can improve crumb softness by influencing starch retrogradation and improving fat distribution in the crumb matrix.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are often used with enzymes, oxidants, and other emulsifiers to achieve a targeted bread quality profile and robust processing tolerance.

Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids should be stored in tightly closed containers in a cool, dry place away from strong odors and moisture.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids are food-grade materials, but dust control and appropriate PPE may be needed during powder handling.
Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids should be used according to applicable food additive regulations and good manufacturing practices for the target market.

PROPERTIES

Common Name: Mixed Acetic and Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids
Food Classification: E472f (common classification)
Common Abbreviation: DATEM
Chemical Type: Acetylated and tartaric esterified glycerides; anionic emulsifier; dough conditioner
Appearance: Powder, flakes, or paste (grade dependent)
Odor: Mild characteristic odor
Solubility: Dispersible in oils; dispersible in warm water with proper processing; forms emulsions
Function: Emulsifier, dough conditioner, aeration aid, crumb softener, processing tolerance improver
Melting Range: Grade dependent; influenced by fatty acid composition and esterification
Acid Value: Grade dependent; influences functionality and compatibility
Stability: Stable under typical baking and food processing conditions; performance depends on heat history and dispersion
Storage Temperature: 15–30°C, dry, tightly closed, protect from heat and strong odors
Shelf Life: Typically 12–24 months in original sealed packaging (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust is inhaled.
Seek medical attention if respiratory irritation persists.
Avoid breathing powder dust during handling.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation develops or persists.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
No specific antidote is required.
Provide supportive care as needed.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use dust protection as needed.
Avoid generating dust and avoid inhalation of fine powder.
Add gradually during mixing to achieve uniform dispersion and consistent dough conditioning.

Ventilation:
Use local exhaust or general ventilation where dust may be generated.
Maintain good airflow during weighing, charging, and blending operations.
Minimize airborne particulate accumulation in enclosed areas.

Storage:
Store in tightly closed containers in a cool, dry place.
Protect from moisture to prevent caking and maintain free-flowing behavior.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
Sweep up spilled material and avoid dust generation.
Collect into suitable containers for reuse or disposal according to local regulations.
Clean residues to prevent slip hazards on floors.

Handling Precautions:
Select the correct DATEM grade based on flour strength, process conditions, and target crumb profile to ensure consistent performance.
Control mixing and dosing because excessive DATEM can tighten dough excessively and affect final texture.
Rotate stock using FIFO practices to maintain consistent quality and predictable bakery performance.