DATEM
The short version
A bakery emulsifier strengthening dough — central to commercial bread structure.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
Manufactured by reacting tartaric acid with mono- and diglycerides of fatty acids. Adapted for bakery use in the mid-20th century to give consistent volume and crumb to industrial bread.
How it's used
The dominant bakery dough conditioner — strengthens the gluten network, improves volume, machinability, and shelf life. Used in industrial bread, hamburger buns, pizza dough, croissants, and frozen dough. Typical use 0.2–0.6% by flour weight.
Safety profile
ADI of 0–50 mg/kg body weight (JECFA). Generally considered safe. Like other ultra-processed food emulsifiers, included in some recent observational epidemiological studies of dietary emulsifier intake and chronic disease risk.
Physical & chemical properties
Off-white waxy solid or beadlets. Amphiphilic — strong dough-strengthening emulsifier. Hydrolyzes during baking to release small amounts of tartaric and acetic acids.
Regulation worldwide
Permitted globally with maximum levels per bakery category.
Educational information only. Not medical or dietary advice.