Hans-Dieter-Belitz-Institute for Cereal Grain Research

Food Additives

Study of the Effect of DATEM^a

Peter Köhler

Introduction: The emulsifier DATEM is a complex mixture of components. It is used in the production of bread and improves the properties of the dough and the bread. DATEM is produced by esterification of mono- and diacylglycerols with mono- and diacetyltartaric acid. Up to now no information is available about the influence of the fatty acid and about the activity of individual components.

Aims: The influence of the fatty acid on the activity of DATEM should be established. Furthermore, those DATEM components with the highest activity should be identified, isolated and characterised.

Mini-breads with and without addition of DATEM		Major components of a commercial DATEM sample		Results of the optimisation of DATEM synthesis

Results: In the first part of the project DATEM with fatty acids of different chain length (6:0 - 22:0, 18:1, 18:2) were synthesised. It was shown that DATEM on the basis of glycerol monostearate had the best effect on the baking performance. To isolate the most active components of DATEM a commercial sample was fractionated by a combination of gel permeation chromatography and high performance liquid chromatography. The fractions were checked for baking activity by a micro-scale baking test on the basis of 10 g of flour. The three most active components were isolated preparatively and their structures were determined by mass-spectrometry and NMR spectroscopy. The major component of DATEM is a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group. For a detailed characterisation of the major components they were synthesised in a laboratory scale, and, in addition to the micro-scale baking test, a normal-scale baking test with 300 g of flour and micro-rheological methods with 10 g of flour were carried out. Finally, DATEM synthesis was optimised by systematic modification of the parameters of a standard procedure to obtain high yields of the active components. By using optimal conditions samples with approximately 90 % of active components. The results of the study make it possible to modify the industrial production of DATEM, which has been a multi-component mixture in the past, so that commercial samples with high amounts of the three most active components ca be obtained.

Publications:
Köhler, P (1998) Struktur-Wirkungsbeziehungen von Diacetylweinsäureestern bei Backwaren. Lebensmittelchemie 52:152-153
Köhler P, Grosch W (1999) Study of the effect of DATEM. 1. Influence of Fatty Acid Chain Length on Rheology and Baking. J Agric Food Chem 47:1863-1869
Köhler P (1999) Zusatzstoffe sorgen für gleichmäßige Backqualität. Forschungsreport 1/1999: 18-21
Köhler P (1999) Untersuchungen zur Backwirksamkeit von DATEM und seinen Komponenten. Getreide Mehl Brot 53:224-233
Köhler P (2000) Study of the effect of DATEM. In: Wheat Gluten. Proceedings of the 7^th International Workshop Gluten 2000 (Shewry PR, Tatham AS, eds) Royal Society of Chemistry, Cambridge, UK, pp 273-276
Köhler P (2001) Study of the effect of DATEM. 2.: Fractionation of DATEM and Characterisation of Fractions and Components. Lebensm Wiss Technol, 34:348-358
Köhler P (2001) Study of the effect of DATEM. 3.: Synthesis and Characterisation of DATEM Components. Lebensm Wiss Technol, 34:359-366
Köhler P (2001) Study of the effect of DATEM. 4.: Optimisation of DATEM Synthesis. Lebensm Wiss Technol, 34:367-373

^a AiF-Project No. 10634 N

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