Datem

Datam (diacetyl tartaric acid ester of mono- and diglycerides, also known as E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough. Unlike other dough emulsifiers, DATEM doesn’t form starch complexes; its main function is to strengthen the dough. While Datam is deemed safe for consumption its important to be aware of allergens. Datam is processed and chemically modified. Studies show potential contributions to the overall fat content, and does not fall under the “clean label” category for most products.