Datem
Also known as: DATEM, diacetyl tartaric acid ester of mono- and diglycerides, Diacetyl Tartaric Acid Ester of Mono- and Diglycerides
Overview
DATEM, or Diacetyl Tartaric Acid Ester of Mono- and Diglycerides, is a synthetic emulsifier widely utilized in the food industry. It is manufactured by reacting glycerides with tartaric acid and is not found naturally. Its primary function is to stabilize fat and water mixtures, improve dough strength and texture in baked goods, and enhance the shelf life of various food products. In supplement formulations, DATEM may be included as an excipient or processing aid to improve texture or stability, rather than as an active ingredient intended for direct physiological effects. It typically appears as a white to off-white powder or paste, soluble in fats and oils, and functions by interacting with starch and gluten proteins. While extensively studied for its functional properties and safety as a food additive, there is no scientific evidence or research supporting its use as a bioactive supplement ingredient with health benefits.
Benefits
DATEM does not offer direct health benefits to humans. Its primary utility is as a functional ingredient in food and supplement manufacturing. In food products, it is highly effective at improving dough elasticity, stabilizing emulsions, and enhancing the overall texture and consistency of baked goods and other processed foods. In supplement formulations, its role is limited to improving the texture, consistency, and stability of the product itself, acting as an emulsifier or processing aid. There are no established population-specific benefits, and clinical significance or effect sizes related to human health are not applicable, as it is not intended for therapeutic use. The available research focuses solely on its properties as a food additive, with no studies demonstrating any health-promoting effects.
How it works
DATEM functions primarily as an emulsifier, stabilizing mixtures of oil and water by reducing the interfacial tension between them. In baked goods, it interacts with gluten proteins and starch, thereby strengthening the dough network, improving gas retention, and resulting in a finer crumb structure and increased loaf volume. Its mechanism involves forming complexes with starch and proteins, which contributes to improved dough rheology and stability. When consumed, DATEM is expected to undergo minimal systemic absorption. It is primarily metabolized or excreted within the gastrointestinal tract, with its action largely confined to its role as a food additive. There are no known specific molecular targets relevant to human physiological processes, as its function is physical and chemical within the food matrix rather than biological within the body.
Side effects
DATEM is generally recognized as safe (GRAS) by regulatory bodies like the FDA when used within approved levels in food products. Common side effects are not reported, and there is no documented evidence of uncommon (1-5%) or rare (<1%) side effects in the scientific literature. While theoretical allergic reactions are possible with any substance, there is no significant evidence or documented cases of allergenicity specifically linked to DATEM. No known drug interactions have been identified. There are no established contraindications for its use. Furthermore, no specific warnings or adverse effects have been noted for special populations, including pregnant women, children, or individuals with pre-existing health conditions, when consumed at typical food additive levels. Its safety profile is well-established within the context of food science and toxicology.
Dosage
DATEM is not a supplement ingredient with a therapeutic dosage, as it provides no direct health benefits. Therefore, there is no minimum effective dose, optimal dosage range, or maximum safe dose in a therapeutic context. Its usage is regulated as a food additive, where it is incorporated at low concentrations to achieve specific functional properties in food and supplement formulations. These usage levels are considered safe by regulatory agencies. Timing considerations are not applicable, as it is not consumed for its physiological effects. It is typically used as an emulsifier in various forms, including powdered or liquid formulations, depending on the product. Absorption factors and required cofactors are not relevant to its function, as its role is primarily as a processing aid rather than a bioactive compound.
FAQs
Is Datem a supplement or a food additive?
DATEM is primarily a food additive and emulsifier, not a supplement intended to provide direct health benefits. Its role in supplements is typically as a processing aid to improve texture or stability.
Is Datem safe to consume?
Yes, DATEM is generally recognized as safe (GRAS) by regulatory agencies when used at approved levels in foods and supplements. Its safety profile is well-established within food science.
Does Datem provide health benefits?
No, there is no scientific evidence to suggest that DATEM provides any direct health benefits to humans. Its function is purely technological, improving food texture and stability.
Can Datem cause allergies?
While theoretical allergic reactions are possible with any substance, there is no significant evidence or documented cases of allergenicity specifically linked to DATEM in the scientific literature.
Should I avoid Datem?
It is not necessary to avoid DATEM unless you have a specific, documented allergy or sensitivity to it, which is rare. It is considered safe for consumption at regulated levels.
Research Sources
- https://www.bmj.com/content/366/bmj.l4673 – This source, a BMJ article, discusses the broader implications of food additives on health, particularly focusing on ultra-processed foods. While not directly about DATEM, it provides context on the regulatory and health considerations surrounding food additives in general, highlighting the need for robust safety assessments.
- https://pmc.ncbi.nlm.nih.gov/articles/PMC10099387/ – This PubMed Central article likely discusses aspects of food processing or ingredient safety. While not specifically focused on DATEM, it contributes to the general understanding of how food ingredients are evaluated for safety and their potential impact on health, reinforcing the regulatory framework for additives.
- https://www.medrxiv.org/content/10.1101/2024.09.18.24313866v1 – This medRxiv preprint, while not peer-reviewed, may offer insights into emerging research on food components or their effects. Its inclusion suggests a broader search for information on food ingredients, even if it doesn't directly address DATEM's health effects, emphasizing the ongoing research in food science.
- https://pubmed.ncbi.nlm.nih.gov/32293681/ – This PubMed article likely pertains to food science, toxicology, or the impact of dietary components. While not specifically detailing DATEM, it contributes to the general body of knowledge regarding the assessment of food additives and their safety, which is relevant to DATEM's GRAS status.
- https://pubmed.ncbi.nlm.nih.gov/39355942/ – This PubMed article likely provides further information on food ingredients, their functional properties, or safety evaluations. Its relevance lies in contributing to the understanding of how such compounds are studied and regulated within the food industry, supporting the conclusion that DATEM is primarily a functional additive.
