The quality of bread and biscuits is determined by several factors, including texture, volume, freshness, and consistency. One key ingredient that plays a crucial role in achieving these attributes is DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides). Widely used across the bakery industry, it functions as an emulsifier, dough strengthener, and texture enhancer, making it indispensable for large-scale production.
What is DATEM?
DATEM is classified as an emulsifier and is internationally recognized by its food additive code E472e. In other words, DATEM and emulsifier 472e refer to the same compound, widely approved for use in bakery and food applications. It strengthens gluten structures, improves dough handling, and enhances the overall quality of finished products.
DATEM in Bread Production
Gluten development is central to the structure and volume of bread. While gluten proteins form a network to trap gases released during fermentation, this network often requires reinforcement for consistent results in large-scale operations.
DATEM provides this reinforcement through the following functions:
- Strengthening gluten for improved elasticity and dough stability.
- Enhancing gas retention, resulting in higher loaf volume and a finer crumb structure.
- Improving softness and texture to deliver a light, uniform bite.
- Extending shelf life by reducing the rate of staling.
By supporting these qualities, it ensures bread maintains the softness, volume, and freshness expected by both bakeries and consumers.
DATEM in Biscuit Manufacturing
Although biscuits differ significantly from bread in formulation and processing, DATEM also plays an important role in their production. For biscuits, the emphasis is on achieving a uniform, crisp texture and consistent appearance.
DATEM contributes by:
- Improving dough machinability for efficient cutting, shaping, and baking in automated lines.
- Enhancing texture, resulting in light, crisp, and uniform biscuits.
- Supporting visual appeal, ensuring even coloring and surface quality.
These attributes are crucial for mass production, where consistency and efficiency have a direct impact on product quality and consumer satisfaction.
Why Bakeries Prefer DATEM
Top bakeries worldwide rely on DATEM because it addresses the challenges of industrial-scale production while ensuring consistent quality. Key advantages include:
- Uniform performance across large production batches.
- Extended shelf life to support storage and distribution.
- Compatibility with high-speed, automated bakery equipment.
By improving both process efficiency and product quality, it has become a preferred solution for commercial bread and biscuit manufacturers.
How DATEM Helps Reduce Fat in Biscuits & Cookies
Fat plays an important role in biscuits and cookies, contributing to flavor, mouthfeel, and dough handling. However, with growing consumer demand for healthier snacks, manufacturers are looking for ways to reduce fat content without affecting quality. DATEM supports this goal by allowing partial fat reduction in formulations. It helps maintain crispness in biscuits, preserves the bite in cookies, and ensures dough remains easy to process on automated lines even with less fat. While DATEM does not eliminate the need for fat completely, it reduces the reliance on it, enabling bakeries to create products that balance indulgence with improved nutritional profiles.
Safety and Regulatory Approval
Globally, emulsifier 472e (DATEM) is approved for safe use in food products by major regulatory authorities including the U.S. FDA and EFSA. On product labels, especially in Europe, it often appears as E472e, which is simply the regulatory designation for DATEM.
Conclusion
DATEM plays a vital role in modern bakery production by strengthening dough, improving texture, and extending shelf life. In bread, it ensures a higher volume and softer crumb, while in biscuits, it delivers crispness and uniformity. These benefits, combined with its safety and efficiency, explain why top bakeries worldwide continue to rely on it as an essential ingredient in their formulations.
From ensuring consistency in large-scale production to meeting consumer expectations for freshness and quality, DATEM remains a cornerstone of industrial bread and biscuit manufacturing.