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# What is Datem in bread?
- URL: https://www.foodconsumer.org/what_is_datem_in_bread_0924161056/
- Published: 2016-09-24T11:52:00.000Z
- Updated: 2026-09-22T16:10:50.000Z
- Description: Datem — diacetyl tartaric acid ester of mono- and diglycerides — strengthens bread dough and stabilizes texture in foods from biscuits to ice cream, at 0.375% to 0.5%. It is approved in the U.S. and Europe, though some animal studies showed heart muscle fibrosis and adrenal overgrowth.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

What is [Datem ](https://en.wikipedia.org/wiki/DATEM?ref=foodconsumer.org)in bread? Datem is the common name for a food additive known as diacetyl tartaric acid ester of mono- and diglycerides, which is commonly used in breadmaking.

Datem Application: Datem is used in bread as a dough strengthener and it may also be used as emulsifier or texture stabilizers in other products such as biscuits, coffee whiteners, salsa con queso, ice cream, salad dressings or even beverages.

Datem Function: In baked products, Datem is said to be able to react with proteins like gluten to increase the protein crosslinking and prevent proteins from collapsing, particularly, when other ingredients are used in bread. The amount of Datem applied to foods can be anywhere between 0.375% and 0.5%. 

Datem Health Effects: [Datem is approved in the United States](https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1101&ref=foodconsumer.org) and Europe. Critics have some concern about the safety of the food additive. Some studies have shown that Datem can cause heart muscle fibrosis and adrenal overgrowth in animals. More information about datem dafety can be viewed [here](http://www.inchem.org/documents/jecfa/jecmono/v52je05.htm?ref=foodconsumer.org). (David Liu)