Diacetyl tartaric acid esters of mono- and diglycerides
Diacetyl tartaric acid esters of mono- and diglyceridesDATEM is the dough strengthener in most industrial bread. It lets a loaf hold more gas and stay risen, which is why supermarket bread has an even, fine crumb that hand-made bread does not.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Permitted | 21 CFR 184.1101retrieved 2026-09-07 | |
| Codex Alimentarius | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. |
What it is made from
Made by reacting mono- and diglycerides with diacetyl tartaric anhydride. The underlying fat may be plant or animal, and is not declared.
- Vegan status depends on the source
- Vegetarian status depends on the source
- May raise a halal question
- May raise a kosher question
This is not an omission. What this additive is made from is not fixed — depending on the manufacturer it may be plant, animal or microbial in origin, nobody is required to say which, and the same product can change source between production runs. Ask the manufacturer if it matters to you; a label cannot answer it.
Every name it appears under
1 recorded name. A label may use any of them.
As it appears in regulation
- Diacetyl tartaric acid esters of mono- and diglycerides
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- ecfr retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/diacetyl-tartaric-acid-esters-of-mono-and-diglycerides.json