The mono-diglyceride diacetyltartrate, referred to as DATEM, was sold as a dough conditioner in the United States as a dough conditioner in 1948 and was used as a food emulsifier in baked goods after 1976. In Europe in the 1960s, DATEM was not only used in baked goods, but also i

diacetyl tartarate mono-diglyceride, referred to as DATEM, was sold as a dough conditioner in the United States as a dough conditioner in 1948 and was used as a food emulsifier in baked goods after 1976. In Europe in the 1960s, DATEM was not only used in baked goods, but also in various foods such as candy and margarine. Structure and properties of

DATEM When using saturated fatty acids, it is a white or light yellow powdery solid with a melting point of 45°C. When using unsaturated fatty acids, it is a yellow paste or a viscous liquid.

The common state in China is milky white powder or granular solid, with a weak pH value of about 4, a melting range of about 45°C, a HLB value of 8.0, and has a special acetic acid odor, which can be dispersed in hot water, miscible with oil, and dissolved in organic solvents such as ethanol , propylene glycol.

The structural formula is: CH₂OC=OCHOCO CH₃CHOCO CH₃COOH-CH₂OCO(CH₂)16CH₃

Because DATEM is highly hygroscopic, fine powder is particularly prone to agglomeration when it is high temperature and humid (or improper storage) in summer. It is usually made into granular or fine powder mixed with 20% anti-caking agent . The characteristics of

DATEM and its comparison with the commonly used emulsifiers for

in food

DATEM has the functions of emulsification, stability, anti-aging, and preservation. It is used in bread, pastries, biscuits, cereal foods, extruded foods, cream, hydrogenated vegetable oils, fat-grained powders, soups, pigment concentrates and other products.

• improves emulsification, prevents oil and water separation, and is used as an emulsifier and dispersant;
• increases the strength of the dough, increases volume, improves structure, soft texture, and prevents aging;
• forms a complex with starch, prevents starch swelling and loss, and improves the gelatinization characteristics of starch;
• is used in cream, which can make the cream soft, smooth and delicate;

The largest market for emulsifiers in the world is the baking industry. In bread food, the most commonly used emulsifiers are sodium stearoyl lacticate/calcium (SSL/CSL), mono-diglyceride (DATEM), molecular distilled monoglyceride (GMS), lecithin, etc. They can interact with gluten proteins to form a complex, connect gluten molecules to each other, form a macromolecular gluten network, enhance the elasticity, toughness and gas retention of the dough, increase the bread volume, and improve the bread tissue structure. It can also work with amylose to delay the aging rate of the product. When the flour is of good quality and the operation is perfect, the bread made by DATEM is larger than other emulsifiers.

Common emulsifier data comparison

DATEM application in various foods

1.DATEM application in bread

DATEM The most basic function is: when it is mixed into any kind of wheat flour-based dough fermented with yeast, it can quickly and completely combine with the hydrated gluten bundle, making the gluten network stronger and more stretchable and elastic, so it helps to increase the gas holding property. The bubble network generated by the dough has a small pore size, strong bubble wall and good extension. Due to the increased ductility of the dough, it is no longer particularly sensitive to the length of kneading time. And the amount of addition is positively correlated with the increase in gas retention.

When the protein content in the flour is insufficient or the quality is lower than ideal, adding DATEM will help stabilize the dough at the end of normal waxing and make the dough have a reasonable oven surge. After baking, the bread has a higher specific volume and a more symmetrical appearance. The amount added is generally 0.1 to 0.3% of the flour.

uses high-quality bread flour as the base material, DATEM plays a greater role in improving gas-holding ability, especially in the early stages of low-density dough transfer from waking up to baking and baking.

For bread that requires long-term proofing processing, DATEM can provide proofing stability between 2 and 16 hours at low proofing temperatures, and can play a stable role under extended and frequently changing proofing conditions.

DATEM is used in whole wheat bread and bread with nuts. Since bran granules, wheat fragments and nuts can destroy the stomata network of the dough, one way to overcome it is to add wheat gluten to the recipe, and another way to use DATEM. The better way is to mix the two. However, DATEM has little effect on the properties of starch-water mixtures, so it does not directly change or reduce the aging or aging rate.

In foreign countries, in low-excipient or crispy bread, bakers will prefer to use a bread conditioner containing DATEM to obtain maximum gas holding capacity. In bread, DATEM has a synergistic effect with the oxidizer vitamin C, ADA and enzymes. The recommended dosage is 0.2% to 0.6% of the weight of the flour.

2.DATEM Application of biscuits and puffed small food

DATEM can emulsify oils and fats, and the emulsified oils are easily absorbed by gluten, which can improve mechanical processing performance, expand heat during baking, making proteins easy to foam, increase volume, and gradually solidify and fix as baking, so that the central layer structure forms a porous sponge-like loose body, improve product looseness and taste, and extend the shelf life. When 0.12% to 0.5% DATEM is added, the amount of about 20% of the fat in the biscuits can be reduced, achieving good health and edible effects.

Adding 0.2% to 0.5% DATEM to puffed food can play a good emulsification and lubrication, reduce extrusion pressure, reduce equipment wear, produce puffed products with smooth surface, fine pores and crunchy taste, reduce the hygroscopicity of the product, and extend the shelf life.

3. Application of DATEM in cakes

Because DATEM has good foaming properties, the interface mask formed can stabilize and evenly distribute the air bubbles, thereby making a cake with uniform honeycombs and thin walls. If grease is added to the formula, grease can be dispersed more finely and evenly under the action of DATEM, while fine fat particles make the cake taste better and softer. Especially when making cakes in one step, to make good sponge, emulsifiers must be added, and DATEM, SSL, and GMS are all good choices.

4.DATEM Application in instant noodles and other dough skins

Add 0.5% DATEM, the appearance of the noodles has been significantly improved, the whiteness increases, the anti-browning properties increases, the muscle strength increases, the rate of cooked strips and cooking losses are reduced, and the taste is smooth and sticky. It also makes instant noodles better rehydrate and prevents aging. Cooked noodles in soup will not easily swell.

In the skin products such as dumplings, wontons, spring rolls, and sauerkraut, adding DATEM, CSL/SSL, etc. can improve the stretchability and mechanical processing resistance of the dough, improve the taste and luster, and prevent aging and deterioration.

5.DATEM application in frozen noodle products

bread frozen dough technology has developed rapidly in China in recent years, especially the popular chain store business method in the bread industry.

research on frozen dough mainly lies in three aspects: freezing process, yeast, and additives.

Adding a certain amount of additives to the dough is also an effective measure to solve a series of problems that arise in frozen dough. Research shows that some additives of DATEM, SSL, gluten , VC, trehalose , etc. are used in frozen dough, which has the effect of maintaining dough performance and ensuring bread volume and quality.

During the freezing process of quick-frozen dumplings, dumplings and other products, the emulsifier DATEM can reduce free-flowing water, and act with starch to reduce the crystallization degree of starch molecules, and cooperate with gluten protein to form a new complex, thereby improving the low-temperature stability of frozen foods, controlling the size of ice crystals in the surface products, reducing the cracking rate of the product, making the product smoother, improving operability, improving yield, improving boil resistance, reducing the phenomenon of soup after cooking, making the product taste better and the shelf life longer.

Source: Pinchuan Food Technology