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DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to strengthen the gluten network in dough.It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.


Long answer. DATEM is an acronym that stands for Diacetyl Tartaric Acid Esters of Monoglycerides. Some sources site that it is derived mainly from plant sources but some state that it comes from soybean oil or ethanol.


What is DATEM? DATEM is a chemical lurking in your store bought bread. We tend to think of “junk food” like chips and candy or fast food like McDonald’s or Burger King meals as being the main types of fare we should avoid in order to maintain optimal health.


What is DATEM? Is an acryonmy for Diacetyl Tartaric Acid Esters of Mono-diglycerides, it is an emulsifyer that is derived from , soy, palm, or conala oil.


DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume in a variety of products. Classified as an emulsifier, DATEM (Diacetyl Tartaric Acid Ester of Mono- and Diglycerides) is derived from plant sources.


DAT/EM Systems International is an Alaska-based company that has been developing photogrammetric software since 1987. As a leading developer of photogrammetric hardware and software products and services, DAT/EM specializes in 3D feature collection software with its digital stereoplotter, Summit Evolution, and its 3D stereo point cloud viewing and editing product, LandScape.


1. EXPLANATION. Diacetyltartaric and fatty acid esters of glycerol (DATEM) was reviewed by the Committee at its tenth and seventeenth meetings (Annex 1, references 13 and 32).At its seventeenth meeting, the Committee allocated an ADI of 0–50 mg/kg bw on the basis of the results of biochemical and metabolic studies and feeding tests in animals.


The results showed that the addition of different levels of CMC, DATEM, MDG and guar gum to white flour have non-significant effect on ash, crude fat and crude protein while significant effect on moisture and nitrogen free extracts and highly significant effect on fibre in different treatments of treated flours.


DAT/EM Systems International - Photogrammetric Software and Hardware. Summit Evolution: DATEM Summit Evolution 6.4. DATEM Summit Evolution Lite Edition 6.4

www.fooducate.com/community/post/FIVE Bread Ingredients You...

Welcome to part 4 of our miniseries. In part 1, we provided ground rules for choosing healthy bread. In part 2, we explained what whole grains are. In part 3 we presented the most common ingredients used in bread. Today, five ingredients you want to avoid in store brought bread: * Partially ...