Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) is a commonly used emulsifier in the food industry. It is derived from natural sources, such as vegetable oils, and appears as a yellowish powder. DATEM functions by reducing the surface tension between water and oil, allowing them to mix uniformly and form stable emulsions. This emulsifying action is particularly beneficial in baked goods, such as bread, cakes, and pastries, as it improves their texture, volume, and overall quality. DATEM also contributes to the extended shelf life of various food products.