DATEM (E472e, diacetyl tartaric acid ester of mono- and diglycerides) is an emulsifier which is mostly used in bakery products. It is used to strengthen the dough by building a strong gluten network, especially in crusty breads, such as rye bread, and biscuits. Besides bakery DATEM can also be used in coffee whiteners to enhance the feathering stability.
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