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DATEM
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<p>DATEM (diacetyl <a href="/facts/Tartaric_acid/GbRWxTz4">tartaric acid</a> ester of mono- and diglycerides, also E472e) is an <a href="/facts/Emulsifier/YMSqSCuH">emulsifier</a> primarily used in baking to strengthen the <a href="/facts/Gluten/NNnUfKRU">gluten</a> network in <a href="/facts/Dough/Ckx1tzXo">dough</a>. It is added to crusty <a href="/facts/Bread/Sr4Ucgfq">breads</a>, such as <a href="/facts/Rye_bread/JQDkF8ut">rye</a>, to impart a springy, chewy texture. It is also used in the production of <a href="/facts/Biscuit_(bread)/DQpcDvGK">biscuits</a>, <a href="/facts/Coffee_whitener/EuHhI0u7">coffee whiteners</a>, <a href="/facts/Salsa_con_queso/6Uj8kTk2">salsa con queso</a>, <a href="/facts/Ice_cream/jVhC4nwR">ice cream</a>, and <a href="/facts/Salad_dressing/TTkkxT9F">salad dressings</a>. </p>