Yeast-leavened bread: compare mixing tolerance and loaf structure.
SELECTION GUIDE / EMULSIFICATION
DATEM
An additional technical guide to DATEM identity, composition and bakery trial questions.
INGREDIENT OVERVIEW
What this ingredient
can help you explore.
DATEM describes diacetyltartaric acid esters of mono- and diglycerides. It is a mixture whose source-specific composition and form need to be identified for a procurement discussion.
Also known as: DATEM · Diacetyltartaric acid esters of mono- and diglycerides · Diacetyl tartaric acid esters of mono- and diglycerides
DATEM is a mixture rather than one pure molecule. Fatty-acid source, composition and physical form can affect dough response.
Ask about selectionAPPLICATION SCREENING
Where it may fit.
These are technical starting points, not finished-product performance or use authorizations.
Industrial bakery lines: test proof variation and process interruptions.
Improver systems: evaluate alongside enzymes, other emulsifiers and flour quality.
QUALIFICATION
Questions worth asking
before approval.
START HERE
Which dough weakness or line-tolerance issue are you trying to solve?
- 01
Confirm source-specific composition, form and current specification.
- 02
Run controlled bakes with the same flour and process.
- 03
Measure dough handling, volume, crumb and sensory effect.
GRADE & SPECIFICATION
Key parameters to confirm.
A shared abbreviation does not resolve composition, fatty-acid source or handling. Ask which material is proposed before comparing dough or baking behavior.
These are procurement questions, not a supplied specification. Units below indicate reporting context, not acceptance limits. Compare the current grade, source, document revision and test method before agreeing values.
If columns extend beyond the frame, scroll the table horizontally.
| Parameter | What to request | Units or test context | Why it matters |
|---|---|---|---|
| Composition and source | Identity, fatty-acid source and composition statement | Source declaration and specification | Resolve the offered material and any source requirements. |
| Analytical characterization | Relevant fields and methods in the source specification | Source-defined units and methods | Do not assign one generic composition to every DATEM grade. |
| Physical form | Form and incorporation instructions | Declared form; process guidance | Relate mixing and dispersion to the bakery line. |
PURCHASING QUESTIONS
DATEM: what to ask next.
Can dough performance be predicted from the abbreviation?
No. Compare the source grade in the same flour system, mixing/proof schedule and baking process. Observe dough handling, loaf structure and sensory outcomes.
Can the name prove a plant origin or certification?
No. Ask for a source-specific declaration or applicable record with the correct scope. This additional selection guide does not establish supply or certification.
Packaging, handling & ordering
Include volume, delivery destination and required timing in the inquiry. Ask about available pack formats, minimum order, sample terms and transport arrangements for the specific offer. Confirm storage instructions, shelf life and label details against the proposed source’s current records.
Identity reference points
These sources support technical identity checks. They do not establish a supplied grade, source approval or permission in every food or market.
DOCUMENT REQUEST
Request documents for DATEM.
State the grade, source if known, food application, destination market and purpose. Ask about Current composition/form specification, source declarations and representative COA, if a source is proposed; confirm availability. Availability and permission to share must be confirmed for the proposed supply. Certificates must match their own entity, site and scope.
NEXT STEP
Ask about selection Bring us your application brief.
Include the food category, target function, expected volume, destination market and documents you need.