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[[File:DATEM.svg|thumb|{{PAGENAME}}]]<br>'''DATEM''' (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) is a type of [[food additive]] used to improve the stability and quality of processed foods. It is commonly found in baked goods, dairy products, oils and fats, and convenience foods.

==Chemical Structure and Properties==
DATEM is an [[ester]] of [[glycerol]] and [[tartaric acid]]. It is a white, waxy solid at room temperature and is soluble in water and alcohol. The chemical structure of DATEM allows it to act as an [[emulsifier]], helping to mix ingredients that would not normally blend well together, such as oil and water.

==Uses in Food Industry==
DATEM is widely used in the [[food industry]] due to its ability to improve the texture and volume of baked goods. It is also used to stabilize emulsions in various food products, including salad dressings, mayonnaise, and cream-based sauces. In addition, DATEM can be used to extend the shelf life of food products by preventing the separation of ingredients.

==Health Effects==
The [[Food and Drug Administration]] (FDA) has classified DATEM as Generally Recognized as Safe (GRAS). However, some studies have suggested potential health risks associated with the consumption of DATEM, including allergic reactions and gastrointestinal issues. More research is needed to fully understand the long-term health effects of DATEM consumption.

==Regulation==
In the United States, the use of DATEM in food products is regulated by the FDA. In the European Union, DATEM is approved for use in food under the E number E472e.

==See Also==
* [[Food additive]]
* [[Emulsifier]]
* [[E number]]
* [[Food and Drug Administration]]

[[Category:Food additives]]
[[Category:Chemical compounds]]
[[Category:Food science]]
[[Category:Food technology]]

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DATEM - Revision history

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