as emulsifiers for food. Dates are great as quick toppings to things like yogurt or ice cream, as well as more savory applications, like salads or marinated ricotta cheese (also great on a meat and cheese board). Writing in the peer-reviewed Journal of Food Engineering , Turkish researchers report that using Datem emulsifiers with rice dough produced rice bread with good volume and sensory characteristics. Another possibly linked health problem in rats is endometrial hyperplasia. DATEM DATEM is an emulsifier primarily used in baking. DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. The term DATEM is an acronym for the food additive E472e, and stands for “diacetyl tartaric acid ester of mono- and diglycerides”. It is a synthetic compound typically derived from soy, palm or canola oil but sometimes can be made from animal fats. While the FDA has officially approved use of the chemical by food manufacturers, many people (including some experts) worry about its potential health effects. emulsifiers and texture improvers in the baking industry, in the production of whipping creams, ice creams and mousses as well as in the meat and sausage processing industry. This means that it interferes with the thyroid’s ability to function. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group. It is very common to find DATEM in fast food. Azodicarbonamide is another problematic substance to watch out for in bread products. They can also accumulate and lead to issues in other parts of the body. * DATEM – an acronym for Diacetyl Tartaric Acid Esters of Monoglycerides. One is Potassium Bromate (often referred to simply as Bromide). DATEM is used as a sort of “dough conditioner” or emulsifier. 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