DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group. Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking
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