THE BOOT LIST ITEM #73
DATEM consists of mixed esters, and is typically used in baking to strengthen dough which enhances texture to create a crusty or chewy texture. The esters of DATEM serve as emulsifiers, and contribute minimal nutritional value. While they are approved by the FDA, research has been limited regarding long term effects on health. Consider more research before adding these esters to your diet!
*Mono- and diglycerides are permitted only when sourced from non-hydrogenated fatty acids and are not allowed if derived from hydrogenated fats.*
Emulsifier
Heart fibrosis, adrenal overgrowth, “leaky guy” syndrome.
Bread, tortillas, baked goods, nut butters, margarine, shortening, mayonnaise, and coffee creamers.