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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. It is also used in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.
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tartaric diacetyl acid diglycerides also mono- used e472e ester gluten dough references baking standard state number emulsifier breads rye biscuits
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| DATEM | related to Approval | In | 0.60 | section |
| DATEM | related to Approval | United States | 0.60 | section |
| DATEM | related to Approval | Food | 0.60 | section |
| DATEM | related to Approval | Drug Administration | 0.60 | section |
| DATEM | related to Approval | FDA | 0.60 | section |
| DATEM | related to Approval | Code | 0.60 | section |
| DATEM | related to Approval | Federal Regulations | 0.60 | section |
| DATEM | related to Approval | European Food Safety Authority | 0.60 | section |
| DATEM | related to Approval | E472e | 0.60 | section |
| DATEM | related to Chemistry | Although | 0.60 | section |
| DATEM | related to Chemistry | The | 0.60 | section |
| DATEM | related to Chemistry | Unlike | 0.60 | section |
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