from Wiktionary, Creative Commons Attribution/Share-Alike License.

  • noun A particular food additive used in bread.


from Wiktionary, Creative Commons Attribution/Share-Alike License

Acronym of diacetyl tartaric esters of mono- and diglycerides.


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  • "With Panamore bakers can completely, or partially, replace the use of chemical emulsifiers such as DATEM," explained Phil Latham, new business development manager at DSM Food Specialities.

    BakeryAndSnacks RSS 2008

  • The pickles and peppers have yellow 5 and polysorbate 80, the bread has ten different additives including dough conditioners, DATEM, and sodium stearoyl lactylate, and the turkey contains ten additives as well.

    Our Deadly, Daily Chemical Cocktail 2011

  • The gluten-free breads formulated with different chestnut/rice flour ratio and with/without gum blend and emulsifier DATEM were then evaluated using rheological, baking and sensory measurements.

    BakeryAndSnacks RSS 2010

  • DATEM on the properties of bread dough formulations.

    BakeryAndSnacks RSS 2010

  • Replicating the performance of emulsifiers like DATEM, it's a cost-effective solution for the bread market.

    BakeryAndSnacks RSS 2009

  • DATEM, an acronym for diacetyl tartaric acid ester of mono / diglyceride, is commonly used by bakers to strengthen and soften dough.

    BakeryAndSnacks RSS 2008

  • And for bakers opting keep a certain level of emulsifiers, for instance 0.1 per cent of DATEM, in their formulations, Panamore can also work in combination:

    BakeryAndSnacks RSS 2008

  • For standard-type bread, DATEM is typically about 0.3 per cent of the total flour weight.

    BakeryAndSnacks RSS 2008

  • "Depending on the amount of DATEM replaced in the application, our enzyme can lead to a

    BakeryAndSnacks RSS 2008


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  • Diacetyl Tartaric (Acid) Ester of Monoglyceride. Creepy stuff.

    November 7, 2009