Does DATEM affect the taste of food?

December 19, 2025 •

4 min read

According to a study published in the Scholars Research Library, bread containing DATEM scored higher for flavor and aroma than the control samples. The perception of taste is complex, and the question of whether DATEM affects the taste of food is deeply intertwined with its primary function of enhancing texture.

Quick Summary

DATEM is an emulsifier that primarily enhances the eating experience by improving food texture, volume, and structure. It influences taste indirectly by creating a more desirable mouthfeel, ensuring ingredient consistency, and preventing staling. While classified as a flavoring agent, its direct flavor contribution is minimal in typical use.

Key Points

Indirect Flavor Enhancement: DATEM improves food texture, which is a major factor in how we perceive and enjoy a product's taste.
Improved Texture: By strengthening the gluten network in dough, DATEM creates a more uniform, softer, and more desirable mouthfeel in baked goods.
Enhanced Aroma: Better gas retention in bread, a function of DATEM, creates a more porous texture that enhances the release of pleasant volatile compounds, improving aroma and flavor.
Anti-Staling Effect: DATEM delays the staling process in baked goods, which helps preserve a fresh taste and texture for a longer period.
Uniform Fat Distribution: In products like cakes and creams, DATEM ensures even distribution of fats and other ingredients, leading to a smoother texture and a more consistent taste.
Classification as Flavoring Agent: The FDA classifies DATEM as a flavoring agent and adjuvant, acknowledging a potential, albeit minor, direct flavor contribution in some applications.

How DATEM Indirectly Enhances Taste Through Texture

Diacetyl Tartaric Acid Esters of Monoglycerides, or DATEM, is a food additive widely used as an emulsifier and dough conditioner. Its primary function is to help oil and water-based ingredients mix and stabilize, which is crucial in many food products. This core function is the main reason DATEM indirectly but significantly influences how we perceive flavor. Texture and mouthfeel are integral parts of the overall eating experience. When a product has a more uniform, softer, and more consistent texture, the flavors are perceived more positively and harmoniously.

The Impact of Improved Texture on Sensory Experience

Uniformity: In baked goods like bread, DATEM strengthens the gluten network, leading to a more consistent, fine crumb structure. This uniform texture means every bite delivers a consistent taste and mouthfeel, rather than a varied and potentially less pleasant one.
Softness and Fluffiness: By improving gas retention in dough, DATEM contributes to a larger volume and a softer, fluffier final product. This delicate texture is often associated with freshness and high quality, which enhances the perceived flavor.
Chewiness: For products like chewy breads, DATEM can help create the desired springy texture. A product with the right chew is often perceived as more satisfying, complementing its flavor profile.
Fat Dispersion: In items like cakes and biscuits, DATEM helps disperse fat more finely and evenly. This creates a smoother texture and can improve the overall flavor profile by preventing pockets of greasy texture.

The Effect of DATEM in Baked Goods

DATEM's most prominent role is in the baking industry, where its effect on texture is most visible and directly impacts sensory perception. This is particularly relevant in bread and other yeast-leavened products.

Role in Bread and Dough

DATEM interacts with gluten proteins, helping them unfold and form strong, cross-linked networks. This strengthens the dough, allowing it to hold gas produced during fermentation more effectively. The result is a lighter, airier bread with a higher volume and better crumb structure. The improved structure and porosity can enhance the release of volatile compounds during consumption, which are responsible for aroma and, by extension, flavor. A scientific study noted that DATEM improved the flavor and aroma of bread, attributing it to the desirable porosity caused by better fermentation gas retention. Furthermore, DATEM has anti-staling properties, delaying starch retrogradation and keeping the bread softer for longer. This prolongs the fresh taste and appealing texture of the product.

Use in Cakes and Biscuits

In cakes, DATEM's foaming properties help create stable, evenly distributed air bubbles, resulting in a more uniform and tender crumb. In fat-reduced biscuits, DATEM can improve the texture and crispiness without compromising taste, allowing manufacturers to reduce fat content for healthier products. The emulsification properties ensure that fats and other ingredients are well-distributed, contributing to a consistently pleasant eating experience.

Direct vs. Indirect Influence on Flavor

While its primary impact on flavor is indirect through texture, there are nuances to consider regarding DATEM's components. DATEM is a mixed ester of glycerin derived from fatty acids, diacetyl tartaric acid, and acetic acid. Some forms of DATEM are described as having a slightly acidic smell. In rare instances, if used in excessive amounts or in a product where its flavor might be noticeable, it could contribute a slightly tart or acidic note. However, in typical application levels in food, this is not a significant factor. It is also worth noting that the FDA classifies DATEM as a flavoring agent and adjuvant in addition to its primary function as an emulsifier.

DATEM vs. Other Emulsifiers: The Taste Connection

Different emulsifiers produce different results. When comparing DATEM to other common emulsifiers, the choice often comes down to the desired final product characteristics, especially regarding texture and mouthfeel, which in turn affect the perception of taste. For example, bakers might choose DATEM for crispier or chewier breads due to its superior dough strengthening properties, while other emulsifiers might be better for achieving a softer texture in sweet doughs.

Emulsifier Comparison Table


Feature	DATEM (E472e)	Mono- and Diglycerides (E471)
Primary Function	Strong dough conditioner and emulsifier	Crumb softener and emulsifier
Effect on Volume	Significantly increases loaf volume	Less effective for volume than DATEM
Effect on Texture	Improves chewiness and crumb structure	Primarily provides softness
Anti-staling	Effectively delays staling	Also delays staling, especially crumb hardening
Flavor Impact	Indirectly improves flavor via texture, can have slight acidic note at high concentrations	Neutral taste, improves texture to enhance flavor perception
Best For	Crusty breads, frozen doughs	Sweet doughs, cakes, softer textures

Conclusion: The Final Verdict on DATEM and Taste

While DATEM itself does not possess a strong, distinct flavor that directly enhances food in the way a spice or herb does, its impact on the final eating experience is undeniable. By skillfully manipulating the physical properties of food—most notably texture, volume, and freshness—DATEM creates the conditions for flavors to be perceived more favorably. In baked goods, this means a consistently soft, airy, and fresh-ttasting product. In other applications like creams and sauces, it ensures a smooth and uniform mouthfeel. Ultimately, the answer to "Does DATEM affect the taste of food?" is a resounding yes, but primarily through the enhancement of texture and overall quality. This makes it a crucial tool for food manufacturers seeking to improve the sensory appeal of their products. For a deeper dive into the technical details of DATEM's action, the American Society of Baking offers insights on its use in breadmaking.(https://asbe.org/article/datem/)

Frequently Asked Questions

DATEM stands for Diacetyl Tartaric Acid Esters of Monoglycerides. It is a food additive that functions primarily as an emulsifier and dough conditioner, helping to blend and stabilize ingredients that typically do not mix well, like oil and water.

While its primary role is as an emulsifier and dough conditioner, the FDA does classify DATEM as a flavoring agent and adjuvant, which means it can be used to improve or enhance flavor. However, its main effect on taste is typically indirect, via improvements to texture.

DATEM in its pure powder form can have a slightly acidic smell, which could potentially contribute a minor tart note if used in high concentrations. However, when used at standard levels in food, its direct flavor is generally not noticeable, and its effect is more about enhancing texture.

In bread, DATEM primarily improves taste by enhancing texture and aroma. It strengthens the dough, creating a lighter, fluffier texture and greater volume. This superior structure improves the release of aromatic compounds during fermentation and baking, leading to a more flavorful result.

Yes, DATEM is often used in fat-reduced products like biscuits to maintain a desirable texture. By improving crispiness and structure, it allows for a reduction in fat without a loss of taste or quality.

DATEM is a synthetic emulsifier created from components like tartaric acid, acetic acid, glycerol, and fatty acids. While it is classified as a flavoring agent, it is distinct from artificial flavorings that are designed solely to mimic specific flavor profiles. Its effect is primarily functional rather than flavor-specific.

DATEM is more effective as a dough strengthener, leading to more volume and better chewiness in yeast-leavened products. Mono- and diglycerides are better known as crumb softeners, creating a softer texture, especially in sweet doughs. Both are emulsifiers that influence taste through texture, but they achieve different textural results.

By acting as an emulsifier, DATEM ensures that oil and water-based ingredients, along with any flavor compounds they carry, are uniformly dispersed throughout a food product. This consistent distribution means every bite has the same flavor and texture, leading to a more reliable and enjoyable sensory experience.