DATEM
 | This article needs additional citations for verification. (January 2018) |
 R = H or C(O)(CH2)nCH3
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| Names | |
|---|---|
Other names
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| Identifiers | |
| E number | E472e (thickeners, ...) |
| UNII | |
| Properties | |
| Variable | |
| Molar mass | Variable |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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DATEM (diacetyl
salsa con queso, ice cream, and salad dressings
.
Chemistry
Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its
hydroxyl group
.
Unlike other commercially used
dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically, DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking
.
Manufacture
DATEM is derived from tartaric acid and monoglycerides and diglycerides.[1][2]
Approval
In the United States, DATEM is generally recognized as safe by the Food and Drug Administration (FDA) as specified in the Code of Federal Regulations (21CFR184.1101).
DATEM is approved by the European Food Safety Authority for use as food additive with the E number E472e.
See also
References
- ISBN 978-0-412-43320-7. Retrieved 9 September 2013.
- ISBN 978-1-4051-4799-6. Retrieved 9 September 2013.