DATEM (Diacetyl Tartaric Acid Ester of Mono- and Diglycerides)
Research-supported
What it is
An emulsifier and dough conditioner used in virtually all commercial bread, rolls, tortillas, and many baked goods. Built from mono- and diglycerides (themselves often soy-derived) reacted with tartaric acid. The source of the underlying fatty acids is not disclosed.
Relevant concerns
- Soy
Built on mono- and diglycerides that are frequently soy-derived. Soy-avoiding consumers eating commercial bread are likely consuming soy-derived DATEM regularly without notice.
- AIP (Autoimmune Protocol)
Excluded on AIP as a processed dough conditioner.
This entry is informational. It isn't a substitute for medical advice or a manufacturer's disclosure. When source matters and you can't tell from the label, contact the manufacturer.
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