MONO- AND DIACETYLTARTARIC ACID ESTERS OF MONO AND DIGLYCERIDES OF FATTY ACIDS

Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are food emulsifiers produced by esterifying mono- and diglycerides with tartaric acid that is partially or fully acetylated, creating powerful dough conditioners and emulsifiers.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are commonly known as DATEM, and Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are valued for strengthening gluten networks, improving gas retention, and increasing loaf volume and crumb uniformity.
Mono- and Diacetyltartaric 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 acetylation, and product physical form.

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

Synonyms: Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, DATEM, E472f, Emulsifier E472f, Diacetyl Tartaric Acid Monoglycerides, Tartaric Acid Esters of Mono/Diglycerides (Acetylated), Dough Conditioner DATEM, Bakery Emulsifier DATEM, Diacetyl Tartaric Acid Glycerides, DATEM Food Emulsifier, E472f Dough Improver, DATEM Emulsifier, Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Mono and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Diacetyltartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, DATEM, DATEM Emulsifier, DATEM Food Emulsifier, DATEM Food Additive, DATEM Dough Conditioner, DATEM Bread Improver, DATEM Bakery Emulsifier, Mono- and Diglycerides of Fatty Acids Esterified with Diacetyltartaric Acid, Mono and Diglycerides of Fatty Acids Esterified with Diacetyltartaric Acid, Diacetyltartaric Acid Esterified Mono and Diglycerides of Fatty Acids, Diacetyltartaric Acid Esterified Mono- and Diglycerides of Fatty Acids, Mono- and Diglyceride DATEM Esters, Mono and Diglyceride DATEM Esters, Diacetyltartaric Esters of Mono and Diglycerides of Fatty Acids, Diacetyltartaric Esters of Mono- and Diglycerides of Fatty Acids, Acetylated Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Acetylated Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Acetyl Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Acetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Diacetyl Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids, Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids, Mono- and Diglycerides of Fatty Acids Diacetyltartrate Esters, Mono and Diglycerides of Fatty Acids Diacetyltartrate Esters, Diacetyltartrate Esters of Mono and Diglycerides of Fatty Acids, Diacetyltartrate Esters of Mono- and Diglycerides of Fatty Acids, Diacetyl Tartaric Acid Mono and Diglyceride Esters, Diacetyl Tartaric Acid Mono- and Diglyceride Esters, Diacetyltartaric Acid Mono and Diglyceride Esters, Diacetyltartaric Acid Mono- and Diglyceride Esters, Diacetyltartaric Acid Esters of Glycerides of Fatty Acids, Diacetyltartaric Acid Esters of Partial Glycerides of Fatty Acids, Acetylated Tartaric Esters of Mono and Diglycerides, Acetylated Tartaric Esters of Mono- and Diglycerides, Diacetyltartaric Esters of Monoglycerides and Diglycerides of Fatty Acids, Acetylated Tartaric Acid Esters of Monoglycerides and Diglycerides of Fatty Acids, Fatty Acid Mono and Diglycerides Esterified with Diacetyltartaric Acid, Fatty Acid Mono- and Diglycerides Esterified with Diacetyltartaric Acid, Diacetyltartaric Acid Fatty Acid Mono and Diglyceride Esters, Diacetyltartaric Acid Fatty Acid Mono- and Diglyceride Esters, DATEM E472e, E472e, INS 472e, E 472e, DATEM INS 472e, DATEM E-472e, E472e Emulsifier, INS 472e Emulsifier

APPLICATIONS

Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in bread and rolls to improve dough strength, gas retention, and loaf volume.
Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in bakery systems to extend shelf life by improving softness and reducing staling.

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

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into lean doughs to improve dough elasticity and handling.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in high-fiber bread to reduce brittleness and improve sliceability.

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

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

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into croissant and puff pastry systems to improve lift and layer definition.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in Danish pastry to improve dough stability during proofing and baking.

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

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into gluten-free bread to improve gas retention and sliceability.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in gluten-free cake systems to improve aeration and reduce crumbliness.

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are incorporated into non-dairy whipped products to stabilize emulsions and improve mouthfeel.
Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are used in fat-based emulsions where stable interfacial films are needed.

Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are valued because Mono- and Diacetyltartaric 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

Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids are produced by reacting mono- and diglycerides with mono- and diacetyltartaric acid derivatives, introducing tartaric and acetyl groups that enhance hydrophilicity and protein interaction.
Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric 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.

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric 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.

Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric 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.
Mono- and Diacetyltartaric 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: Mono- and Diacetyltartaric Acid Esters of Mono and Diglycerides of Fatty Acids
Food Classification: E472f (common classification)
Common Abbreviation: DATEM
Chemical Type: 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.