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Diacetyl Tartaric Acid Ester of Monoglyceride (DATEM) has been used in bread making to improve its dough and final product properties. The efficiency of DATEM in bread with the presence of sugar is yet to be studied. Therefore, this study aims to examine the effects of DATEM addition on sweet bread properties, i.e., its water content, loaf volume expansion, porosity and organoleptic properties. Completely Randomized Design (CRD) was employed with 5 treatments and 4 replications. The variables were the addition of DATEM, i.e., 0%, 0.15%, 0.3%, 0.45%, 0.6% (w/w) of the total flour. The data were analyzed using Analysis of Variance (ANOVA) with the significance level of 5%. The study showed that DATEM significantly impacts the physical and organoleptic properties of sweet bread. As DATEM concentration increases, so does moisture content, porosity, and loaf volume. Consequently, the texture becomes softer, and fewer crumbs are produced. Overall, DATEM enhances sweet bread properties, with 0.6% concentration yielding the best results. Sweet bread with 0.6% DATEM exhibited 34.05% moisture content, 76.86% loaf volume expansion, and 3.38 mm porosity.

The article presents the effectiveness of a combination of additives, including Hydroxypropyl Methyl Cellulose (HPMC), Sodium Carboxymethyl Cellulose (CMC), Glucose Oxidase (GOX) enzyme, and trehalose in improving the quality of Baguette and Hamburger bread made from frozen dough. The efficiency of the additive combination was monitored through volume measurements and sensory evaluations of the bread products after 1 day, 1 month, and 2 months of frozen dough storage. The research results indicate that the application of the additive formula has significantly improved the volume of both Baguette and Hamburger bread. The Baguette bread product was evaluated by the sensory panel to have a better taste profile than the control sample, allowing for frozen dough bread product storage for up to 2 months. The additive combination improved the volume of Hamburger bread, although the sensory panel did not recognize a significant difference.

Red ginger extract (RGE) boasts high antioxidant activity due to its bioactive compounds but suffers from poor water solubility and dispersibility. This study aimed to improve these properties by converting RGE into liquid and powdered aquaresins. Diacetyl tartaric acid ester of mono- and diglycerides (DATEM) were used as emulsifiers due to their balanced hydrophile-lipophile balance (HLB). Aquaresins were prepared using plating methods due to their practicability and vacuum methods for the powdered form. The optimal RGE:DATEM ratio and characteristics of the aquaresins were investigated. A 45% RGE and 5% DATEM formulation yielded the highest levels of phenolic compounds, flavonoids, and 6-gingerol, while maintaining potent antioxidant activity over 60 days. The plating method significantly enhanced bioactive compound concentration compared to the vacuum method. Adding silicon dioxide and γ-cyclodextrin improved physical properties and antioxidant stability. The 45:5 RGE:DATEM ratio offered superior chemical properties and antioxidant activity in liquid aquaresin, while the plating method contributed to better chemical characteristics and antioxidant activity in powdered form. This study paves the way for incorporating RGE into various food and pharmaceutical applications. [ABSTRACT FROM AUTHOR]

Using edible films and coatings is one of the effective methods of improving the quality of bread. The aim of the present work was the development of gluten‐based films containing lipids to be applied as bread coating, intending to improve quality and delay staleness. In this study, two types of lipids including beeswax and DATEM (diacetyl tartaric ester monoglycerides) were incorporated into gluten film at different levels. The findings showed that inserting both lipids together into gluten for film preparation, weakened the developed films in terms of mechanical and moisture barrier properties. Adding DATEM to the gluten film formulae decreased the elongation at the break and the tensile strength of the film. Using gluten‐beeswax coatings for hamburger bread, compared to gluten‐DATEM coatings, indicated a significant decrease in the hardness and staling feature. Moreover, applying sorbate as a preservative along with the solvents used in the film preparation prevented the growth of mold during the bread shelf life. In conclusion, the findings in this study indicated that the type and levels of lipids added to the edible gluten‐based films and coatings affected the film properties and coated hamburger bread quality, significantly. [ABSTRACT FROM AUTHOR]

Improvement of dough preparing methods and use of some additives seem necessary to delay staling, which is considered one of the important problems in the baking industry. In this regard, this research studied the effects of mixer rotation (750 and 1000 rpm), various levels of guar gum and DATEM (both at 0.5 and 1%), and baking temperature (200 and 220 0 C) on physicochemical, thermal and organoleptic properties of Toast bread samples. A completely randomized design was used to analyze the data and Duncan’s multiple range test was conducted for comparison of the means at the 5% significance level (á = 5%) in SPSS 16. The results suggested that hydrocolloid (guar gum) and DATEM incorporation increased moisture, protein and ash contents, specific gravity, peak temperature and brightness index, but decreased staling of the samples and enthalpy of fusion of the starch. In addition, most sensory characteristics of bread samples also improved. The guar gum did not affect the pH, but the samples containing 1% DATEM had the lowest pH values. It is noteworthy that the sample treated with 0.5% guar and 0.5% DATEM that was mixed at 1000 rpm and baked at 200 0C was introduced as the most desirable formulation. [ABSTRACT FROM AUTHOR]

The nutritional fats are essential for good health and normal functioning of the human body, hence understanding the relationship between diet to heart disease CVP to a major change in the pattern of consumer food and they demand more towards low calorie food. In this study, the emulsifier DATEM ranging from 0 .05 to 0.5 % weight and maltodextrin ranging 0 . 3 - 1 .3 weight as a fat replacer was used in the formulation of low -fat biscuits and decreased fat content of 0/5 -5% total weight of the dough. physical characteristics (sizeand weight ), texture, color and sensory parameters were evaluated. To compare the formulations under investigative the response surface methodology was used to compare the formulations tested. The results indicate that the reduction of fat in the formulation, there were no significant difference in physical characteristics, texture and color compared to the control sample. The organoleptic test was conducted by Friedman non -parametric test results were analyzed using SPSS software. The difference between treatments was significant ratings. According to optimize results, the optimal amounts of fat reducing and maltodextrin utilization rate of 3% emulsifier DATEM 3/2% weight was determined. [ABSTRACT FROM AUTHOR]

Cake as a popular snack among different people in the community, especially children and adolescents. This high -energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake. [ABSTRACT FROM AUTHOR]

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specific volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants. [ABSTRACT FROM AUTHOR]

Rice bran (RB) is a good source of dietary fibre. Addition of rice bran into croissant interferes with the gluten formation of dough and hence affect the physicochemical properties of croissant. The effect of RB addition on physicochemical properties of croissant were determined by using 0%, 10% and 15% RB. Besides, additives such as emulsifiers and enzymes can be used in pastry to enhance the physicochemical properties of croissant. Diacetyl tartaric acid ester of mono-diglycerides (DATEM) and transglutaminase (TGase) were used respectively on 0%, 10% and 15% RB to investigate the effect of such additives on physicochemical properties of croissant. Increased % RB and DATEM, produced a significant decrease in specific volume, together with a significant increase in colour, hardness and chewiness. With increased % RB, TGase caused significant increase in colour, hardness and chewiness but significant decrease in specic volume. The overall moisture sorption isotherm curves of the croissant belong to the Type III isotherm, also known as Flory-Huggins Isotherm (J-shaped). The critical aw obtained from the Guggenheim-Anderson-de Boer (GAB) equation showed that the shelf life of croissants were not positively impacted by the addition of DATEM and TGase and the addition of RB did not cause any significant positive effects on quality characteristics of croissants.

The Panel on Food Additives and Flavourings (FAF) provided a scientific opinion re-evaluating the safety of acetic acid, lactic acid, citric acid, tartaric acid, mono- and diacetyltartaric acids, mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids (E 472a-f) as food additives. All substances had been previously evaluated by the Scientific Committee for Food (SCF) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Hydrolysis of E472a,b,c,e was demonstrated in various experimental systems, although the available data on absorption, distribution, metabolism, excretion (ADME) were limited. The Panel assumed that E472a-f are extensively hydrolysed in the GI tract and/or (pre-)systemically after absorption into their individual hydrolysis products which are all normal dietary constituents and are metabolised or excreted intact. No adverse effects relevant for humans have been identified from the toxicological database available for E472a-f. The Panel considered that there is no need for a numerical acceptable daily intake (ADI) for E 472a,b,c. The Panel also considered that only L(+)-tartaric acid has to be used in the manufacturing process of E472d,e,f. The Panel established ADIs for E 472d,e,f based on the group ADI of 240 mg/kg body weight (bw) per day, expressed as tartaric acid, for L(+)-tartaric acid-tartrates (E334-337, 354) and considering the total amount of L(+)-tartaric acid in each food additive. Exposure estimates were calculated for all food additives individually, except for E 472e and f, using maximum level, refined exposure and food supplements consumers only scenarios. Considering the exposure estimates, there is no safety concern at their reported uses and use levels. In addition, exposure to tartaric acid released from the use of E 472d,e,f was calculated. The Panel also proposed a number of recommendations. [ABSTRACT FROM AUTHOR]

The objective of the present study was to investigate the effects of the emulsifier diacetyl tartaric acid ester of monoglycerides (DATEM, 0.5 and 1%) and maltogenic α-amylase (MALTO, 0.01 and 0.1%) separately and combined on the physical (specific volume, physical indices, oven spring and parameters related to porosity) and textural properties of pan bread. A sample without the addition of emulsifier or enzyme was considered as control bread. The results showed that, compared to control, a combination of emulsifier DATEM and α-amylase led to significant increase in specific volume (p<0.05); so that the highest value of the specific volume obtained for treatment of enzyme 0.1% and emulsifier 0.5%. Moreover, combined treatment resulted in the greatest improvement in physical indices (increase in indices of volume, symmetry and uniformity) and oven spring (p<0.05). Also, improvement in parameters related to porosity obtained in the case of combined treatment compared to control or samples containing only emulsifier or enzyme (p<0.05). The results of texture profile analysis (TPA) revealed that, compared to control, adding emulsifier (p<0.05) or enzyme (p>0.05) reduced the crumb firmness and significant decrease of firmness obtained for a combination of emulsifier and enzyme (p<0.05). On the other hand, the addition of enzyme and/or emulsifier improved the organoleptic quality of pan bread through reducing firmness and increasing flavor, chewiness, and porosity as compared to control samples. [ABSTRACT FROM AUTHOR]

Background and objectives: Lipases are applied in breadmaking as an enzymatic replacement for typical bakery surfactants like Diacetyl tartaric ester of monoglycerides (DATEM) (diacetyl tartaric ester of monoglycerides). In this study, the influence of six commercially available lipases and DATEM on bread staling and bread height was investigated. Therefore, a microbaking experiment was conducted, where 15 g of dough was used for each bread. Microbaking breads were analyzed for height, baking loss, and crumb firmness. Evolution of crumb firmness was measured seven times during a storage period of up to 10 days, under a controlled atmosphere (20°C). Findings: All additives increased bread height significantly in comparison with the control (without DATEM and lipase). Maximum height was achieved by addition of DATEM. All additives had a significant antistaling effect in comparison with the control. The lowest bread firmness throughout the whole storage period was achieved by addition of DATEM. Between the six lipases significant differences existed, suggesting a diverse influence of their lipid products on bread staling and bread height. Conclusions: Taken together, none of the lipases was able to replace DATEM without the occurrence of reduced bread height and worsened staling behavior at the applied concentrations. Significance and novelty: Although lipase addition in general had a positive effect on increasing bread height and retarding staling, it has to be considered in future work that none of the studied lipases was able to replace DATEM and great differences between the single lipases existed. [ABSTRACT FROM AUTHOR]

Hydration of Emulsifiers and production of gel emulsifiers increases performance of them in bakery industry. The aim of this study was to investigated the effect of different concentration of DATEM (5,10 percent) and distilled monoglyceride (50,60percent ) and constant level of polyglycerol ester (10percent) in gel emulsifier formulation on physicochemical properties of batter (pH and viscosity)and physicochemical and rheological properties of cup cake (color,specific volume ,texture and moisture content).experiments was investigated in a completely randomized design in 3 replications(α=95%).The result showed that the best concentration of DATEM by 50 percent of monoglyceride was 5 percent .These gel Formulation was decreased Viscosity of batter, moisture content (1 week after cooking), hardness of Cake and and a* and b* of crumb of Cake and increased PH of batter, specific volume of Cake and L* of crumb and crust of Cake. As well as the appropriate concentration of DATEM by 60 percent of monoglyceride was 10 percent. also these gel formulation was increased Viscosity of batter and decreased PH of batter also these gel decreased moisture content (1 week after cooking) and hardness of cake and a* of crumb of Cake. increased L* of crumb and crust of cake and b* of crumb of Cake. [ABSTRACT FROM AUTHOR]

In this study, chia seed flour (CSF) was used in gluten-free noodle formulation at different levels (0, 10, 20 and 30%, w/w) with and without diacetyl tartaric esters of mono (and di) glycerides (DATEM). Chemical, nutritional, sensory properties and cooking quality of gluten-free noodle samples were investigated. Protein, fat, antioxidant activity and total phenolic content of gluten-free noodles increased by 1.7, 5.5, 2.6 and 2.0 times at 30% usage level of CSF as compared to control sample. Phytic acid and phytate phosphorus content increased from 168.30 mg/100 g and 47.46 mg/100 g to 1057.69 mg/100 g and 298.27 mg/100 g, respectively with CSF usage. Increase of CSF level in gluten-free noodle samples caused an expected increase in the amounts of Ca, P, K, Mg, Fe and Zn. Noodle samples containing CSF showed darker colour than control. Significant increase was observed in volume increase and weight increase values with CSF addition. DATEM reduced cooking loss values of noodle samples. The use of CSF improved the gluten-free noodles taste and odor score. As a result, 20% of CSF with DATEM can be used in gluten-free noodle formulation with acceptable sensory attributes of raw and cooked samples. The present results showed that CSF had a good potential to improve the nutritional quality of noodle. [ABSTRACT FROM AUTHOR]

Los emulsificantes se utilizan como agentes antienvejecimiento en productos de panadería, proporcionando mayor vida útil. El objetivo de este estudio fue evaluar los efectos de dos emulsificantes, mono y diglicéridos, de los ácidos grasos esterificados, con ácido diacetil tartárico (DATEM) y estearoil lactilato de sodio (SSL), sobre las características reológicas de la masa de buñuelo y las propiedades físicas y químicas del producto, almacenado a temperatura ambiente. Se adicionó DATEM y SSL, en porcentajes de 0,5 y 1%, con respecto al queso de la formulación. Las masas presentaron un efecto significativo sobre las constantes reológicas del modelo de Peleg, k1 y k2, obteniendo los menores valores para las muestras con emulsificante (DATEM o SSL), al 1%. No se observó influencia significativa de los emulsificantes sobre las propiedades químicas y texturales (punción y dureza) del buñuelo. La cohesividad y la elasticidad del producto disminuyeron significativamente, al aumentar la concentración de SSL. El contenido de humedad, la actividad de agua y la fuerza máxima de punción disminuyeron durante el tiempo de almacenamiento. Por el contrario, la dureza de la miga aumentó en el periodo de almacenamiento.

The impact of whole egg addition (as is) at 20%, 25%, or 30% (flour basis) on sorghum bread quality was evaluated. The use of the antistaling agent diacetyl tartaric acid esters of monoglycerides (DATEM) at 0.5% (flour basis) at each of the egg addition levels was also studied. Evaluated quality factors included color, specific volume, and crumb structure. Texture analysis was performed to evaluate the rate of quality loss based on changes in crumb hardness values over time. A trained sensory panel evaluated bread quality attributes by descriptive analysis. Sorghum breads with egg had larger specific volumes than the control, while DATEM had a negative effect on the volume of sorghum gluten-free bread. Inclusion of egg in the bread formula improved cell structure and produced darker crust ( P < 0.05). The addition of egg reduced bread hardness and slowed the rate of quality loss over a 12-d storage period. Descriptive analysis confirmed the findings of texture analysis. Control breads were significantly harder ( P < 0.05) than egg-containing bread at days 0 and 4. This research demonstrates that addition of eggs to a gluten-free sorghum bread formulation results in improved storage stability and better overall quality and acceptability of the product. [ABSTRACT FROM AUTHOR]

This study was conducted on three varieties of wheat ( Condor ,Acsad and Vita) cultivated in Kufra Agriculture Project 2012 and Ukrainian hard wheat used as a control. Approximate chemical analysis results showed that the highest value of protein was 12.70% for foreigner wheat and the lowest value was 9.90% for Vita wheat, while the ash content was 0.61% for the foreigner wheat and the lowest rate was 0.57% for Acsad wheat. The highest value of fiber content was recorded in Acsad wheat (0.225%), while the highest value of soluble carbohydrate was 77.58% for wheat Vita. As well as the foreigner flour wheat was higher in gluten content (%33.4%) than Libyan flour wheat (24.60 - 28.14%). Rheological properties were detected by using farinograph and extensigraph. Foreigner wheat flour was higher in water absorption (67%), dough stability (5.5 min), dough elasticity (420 B.U) and strength (80 cm2 ). While the dough resistance and degree of softening of dough was higher in Libyan flour wheat. Different concentrations of DATEM (0.25, 0.50, 0.75, 1% w / w) were added to Libyan wheat flour, which resulted in increased the water absorption to (64.5%), departure time, arrival time and dough stability, whereas an inverse relationship was observed between DATEM increasing and the degree of softening. The results showed a clear improvement in extensibility and Strength with adding DATEM. Addition of DATEM led to reducing the dough resistance. The Height and volume of the loaf increased with increasing proportion of the DATEM to local wheat flour, as a result of the strengthening of gluten network which increased gas retention characteristics during fermentation process. The final results of sensory evaluation of the loaf, showed a clear improvement of the appearance, crust color, odor and taste and consistency crumb with adding 0.25 and 0.5% DATEM. [ABSTRACT FROM AUTHOR]

Abstract: The effect of two lipases and DATEM at different concentrations on the rheological and thermal properties of white and whole wheat flour doughs was determined by farinograph, extensograph, texture analyzer and differential scanning calorimetry. Lipases provided similar or better results than that of DATEM on decreasing softening degree and stickiness, and increasing stability, maximum resistance to extension and hardness. Extensibility and energy did not change with lipases, but decreased with DATEM. Lipases and DATEM slightly modified the transition temperatures and enthalpies of ice-melting and starch gelatinization, but significantly increased the moisture and unfrozen water contents, and decreased the solid concentration in unfrozen water. The greatest effect of lipases was observed on decreasing the peak temperature and increasing the enthalpy of amylose–lipid complex dissociation. The changes in the rheological and thermal properties were almost independent of the concentration levels tested, and were mostly reduced when whole wheat flour was used. The improvement in the dough properties by lipases is possibly related to the in situ formation of surface active compounds from endogenous flour lipids. Presumably, these compounds are already located in the right positions in dough, where they might have higher interaction potentials than DATEM with the dough components. [Copyright &y& Elsevier]

Abstract: This study compares three generations of lipase enzymes with the emulsifier, diacetyl tartaric esters of mono-glycerides (DATEM), on white wheat flour bread. Baking recipes with addition of DATEM (4500ppm), Lipopan F-BG (15ppm), Gryndamyl Exel-16 (115ppm), Lipopan Xtra-BG (25ppm) and Lipopan 50-BG (27.5ppm) were test-baked after 60 and 150min fermentations, to study their effects on the baking characteristics of volume, oven rise, crust colour, crumb texture and colour, shelf-life, flavour and aroma. The enzymes and emulsifier preparation caused significant increase in bread oven rise and specific volume with the exception of Lipopan 50-BG, which failed to improve loaf volume in the short fermentation method. There was no significant difference between other lipase enzymes and DATEM as a bread volume improver. Increase in fermentation time resulted in increase in volume in all samples, except for Lipopan-Xtra. [Copyright &y& Elsevier]

The influence of mono- and diacylglycerols esterified to mono- and diacetyltartaric acid (DATEM) and guar gum on dynamic rheological behaviour, starch gelatinization, microstructure and bread properties of frozen dough were analysed. The results obtained showed that the dough freezing and storage at −18 °C decreased the bread quality. The dough freezing and frozen storage provoked a decrease in the complex modulus (G&ast;) and the storage modulus (G′) showing a reduction in dough firmness and elasticity. Structural damage caused on dough ultra structure through frozen storage was observed by scanning electron microscopy. Starch gelatinization was affected by additives and by dough storage at −18 °C. DATEM and gum guar improved volume and texture of bread obtained from non-frozen and frozen dough, but neither DATEM nor gum guar could avoid the effect of dough frozen storage on the dynamic rheological parameters and microstructure damage. [Copyright &y& Elsevier]

• An easy characterization for E 472 food emulsifiers was developed. • HPTLC screening with sensitive fluorescence detection was performed. • Visual detection of emulsifier patterns was assessed. • Elegant comparison of samples and batches through fingerprints was introduced. • HPTLC–MS offered the identification of constituents of interest. Esters of fruit acids including acetic acid and mono- and diacylglycerols (MAG and DAG), also known as E 472 emulsifiers, are used in the food industry as food additives to adjust techno-functional properties like viscosity, emulsion stability and foaming stability in various products, mainly dairy products. Based on the respective acids, E 472 emulsifiers are classified in several categories with acetic acid esters (ACETEM, E 472a), lactic acid esters (LACTEM, E 472b), citric acid esters (CITREM, E 472c), and mono- and diacetyl tartaric acid esters (DATEM, E 472e) as the most prominent representatives. Besides fruit acid esters, E 472 emulsifiers mainly comprise MAG, DAG, triacylglycerols, free fatty acids, free fruit acids and free glycerol in different amounts. Here we present an innovative and sensitive method for the characterization of the composition of E 472 emulsifiers by high-performance thin-layer chromatography with fluorescence detection (HPTLC–FLD). For HPTLC–FLD, technical emulsifiers were simply dissolved and analyzed on HPTLC silica gel plates after a two-fold development and derivatization with primuline, enabling the easy characterization and direct visual comparison of the emulsifier pattern (fingerprint) through the fluorescent lipid components under UV 366 nm. Thus, the HPTLC–FLD fingerprint approach represents a simple tool for the comparison of different samples, batches and categories of E 472. Coupling of HPTLC to mass spectrometry moreover enabled the identification of constituents of interest. [ABSTRACT FROM AUTHOR]

production of premium production of premium ingredients for the production of premium baked wheat has become standard practice worldwide. In this study the effect of part baked nd freezing storage with adding datem and ascorbic acid in Barbari brea d . Datem and ascorbic acid were added into the Barbari bread formulation at different levels and their effects on the rheological and quality of breads were evaluated. Adding 0.5% datem and 150 ppm ascorbic acid to Barbari bread decreased the firmness of breads and increased the specific volume , porosity and sensory properties during part baked and freezing storage [ABSTRACT FROM AUTHOR]