High-activity DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) in powder or granules. Optimizes gluten networks, strengthens dough, and improves volume and softness; also supports aeration and stability in select dairy systems.
High-activity DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) in powder or granules. Optimizes gluten networks, strengthens dough, and improves volume and softness; also supports aeration and stability in select dairy systems.
Emulsifier
Texture improver
Shelf life extender
Aerating / leavening aid
DATEM 80% is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.

Stronger doughs, consistent volume, softer crumb, better sliceability.

Aeration and stability in whipped/cultured matrices (formulation-dependent).
Feedstock prep: Refined edible oils are converted to mono/di-glycerides; food-grade tartaric and acetic acids prepared.
Primary production: Esterification of mono/di-glycerides with tartaric and acetic acids yields DATEM.
Neutralization & purification: Washing/filtration to remove residues and achieve low color/odor.
Drying & milling: Material is cooled, flaked and milled, then granulated or powdered to target flow and dispersion.
Standardization/QA: Acid value, monoglyceride content, activity, and microbiology verified; COA issued.
General: 0.1–0.6% w/w of flour or mix; trial recommended.
By application
Pan & hearth breads / buns: 0.2–0.5% (baker’s % on flour)
Sweet bakery (brioche, rolls): 0.2–0.6%
Dairy aerated systems (where used): 0.05–0.30%
DATEM aligns with gluten to boost gas retention, giving taller loaves.
Granulated grades reduce dusting and disperse faster in mixers.
Granulated grades reduce dusting and disperse faster in mixers.
DATEM aligns with gluten to boost gas retention, giving taller loaves.
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