Raw material sourcing by kg
DATEM
DATEM is a food emulsifier ingredient described as diacetyltartaric and fatty acid esters of glycerol. Bakery sourcing should distinguish this ester ingredient from tartaric acid, generic monoglycerides and dough-conditioner blends.
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Define your ingredient input
DATEM is an ingredient family rather than a claim of one pure molecular compound. Its composition and physical form need to be described in the supplier proposal. A full purchasing brief specifies whether the offer is the named ester ingredient or a formulated system, identifies any carrier and sets a representative dough-trial protocol. A common bakery use does not guarantee a result in a particular recipe.
Discuss your procurement requirements
- Can the supplier confirm the full DATEM ester identity, rather than tartaric acid alone, generic mono- and diglycerides or an SSL replacement?
- Is the offer the named ingredient or a formulated dough-conditioner blend, and what carriers or other components are present?
- Which analytical parameters describe the ester composition, and which assay, acidity or related methods support the proposed specification?
- What physical form, dispersion or incorporation guidance and handling conditions describe the offered material?
- Which flour, recipe, mixing, fermentation and baking conditions should be used in a representative supplier sample trial?
- Can the supplier confirm batch analytical reports, input and allergen documents, samples, packaging, storage, kg quantity, destination documents and purchase terms?
Other ingredient identity pages: Disodium 5'-Inosinate · Adipic Acid · Succinic Acid · Beta-Cyclodextrin · Gum Ghatti · Karaya Gum · Tragacanth Gum · Curdlan · Gamma-Cyclodextrin
Confirm the offered specification, analytical methods, sample arrangements and documentation with the proposed supplier for your intended project.
Distinguish the ester ingredient from its neighbours
DATEM is not tartaric acid by another name, and it is not interchangeable with an unspecified monoglyceride or a sodium stearoyl lactylate system. Use the full ester identity in the request and obtain the supplier's composition description. Do not split carrier changes, particle forms or images into separate new products. An offer containing additional dough-conditioner ingredients needs its own complete composition review.
Document composition and incorporation conditions
Ask which analytical parameters and methods describe the actual proposed DATEM ingredient. Align the reporting basis and units before comparing supplier results. Physical form, carrier content and incorporation procedure can affect how a sample is evaluated, so agree those details rather than adopting a catalogue number or a generic recommended level. No fixed purity, ester profile, use level or process outcome is asserted here.
Set a recipe-specific bakery trial
Provide flour characteristics, the existing recipe and the intended mixing, fermentation and baking process to the supplier. Agree comparison criteria and a suitable sample arrangement. Claims about loaf volume, shelf life, label positioning or equivalence to another emulsifier require their own evidence and are not promised by this page. Review the batch report and destination documents before setting a purchase specification.
Procurement questions and answers
Is DATEM the same as tartaric acid?
No. DATEM is an ester ingredient involving glycerol, fatty-acid and diacetyltartaric components; tartaric acid alone is a different input.
Is an SSL replacement automatically equivalent?
No. A replacement system has a different identity and needs its own composition and formulation trial.
Is a bakery use level supplied on this page?
No. Agree any trial level and acceptance criteria with the supplier for the actual recipe and intended market.
Formulation and procurement gallery
Plan your purchase by kg
Share quantity in kg, intended formulation, destination and packaging requirements. Review the actual proposed material and purchase terms with the supplier.