Diacetyl tartaric ester of monoglyceride

The dough strengtheners which are used most often are DATEM (diacetyl tartaric esters of monoglycerides) and stearoyl lactylates. Lecithins are also used as emulsifiers. DATEM, however, is superior so far as the bread volume is concerned (Adams et al., 1991). Hydrocolloids may also improve the dough strength. The subject has been cautiously considered in several articles by Mettler et al. (1991). 

Chem. Descrip. Diacetyl tartaric ester of monoglycerides with 5% flow agent Uses Food emulsifier, emulsion stabilizer dough strengthener for baked goods ... 

The most important category of polar lipids used in European bread making are DATEM (Diacetyl tartaric acid esters of monoglycerides). 

Figure 34 Monoglyceride derivatives, (a) Ethoxylated monostearate (b) succinic acid ester of monostearate (c) diacetyl tartaric acid of monostearate (d) citric acid ester of monostearate (e) lactic acid ester of monopalmitate (f) acetic acid ester of monostearate.

Diacetyl tartaric acid ester of monoglycerides was found to be one of the most effective emulsifiers as a volume improver and is widely used in baked goods to give additional volume. 

Chem. Descrip. Emulsifier blend (fatty acid mono and diglycerides, diacetylated tartaric acid esters of monoglycerides) with veg. oil and sodium propionate In aq. disp. 

Diacetyl ether. See Ethyl acetoacetate Diacetyl fatty acid monoglyceride tartrate. See Diacetyl tartaric acid esters of mono- and diglycerides... 

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