Datem

DATEM, or Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, is an emulsifier. It is made by reacting diacetyl tartaric acid with mono- and diglycerides, which are themselves derived from glycerol and fatty acids (often from vegetable oils). This process creates a molecule that helps mix ingredients that normally separate, like oil and water.

Manufacturers add DATEM primarily as an emulsifier and dough conditioner. In baked goods like bread, rolls, and crackers, it helps strengthen the dough, improve its texture, and increase loaf volume. It is also used in some dips and sauces to create a smooth, stable mixture.

In the United States, DATEM is an FDA-approved food additive. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated DATEM and set an acceptable daily intake. The European Food Safety Authority (EFSA) has also evaluated its safety. At typical intake levels, DATEM is generally considered safe. There are no notable controversies regarding its safety supported by scientific evidence.