DATEM stands for diacetyl tartaric acid esters of monoglycerides or diacetyltartaric and fatty acid esters of glycerol. It is an emulsifier that is created through a chemical process involving soy, palm, or canola oils, alchohol, and other chemicals.
DATEM is used in many commercial breads and biscuits, because its emulsifying properties giving bread a chewy texture. DATEM, combined with xanthan or guar gum, has been found to improve volume, texture, and dough stability in gluten-free breads.
It is also used as an emulsifier and foaming agent in mayonnaise, ice cream, and salad dressing, and to lighten the color of coffee.
DATEM has no known health benefits.
Very limited research has been done on this additive, but it is not considered harmful. DATEM has been approved by the FDA for use.
E472e, Diacetyl Tartaric Acid of Glycerol, Tartaric Acid Esters, Diacetylated of Mono- and Diglycerides, Acetyle Tarrade Mono-and Diglycerides.