DATEM enhances dough strength, texture, and volume in bakery products while ensuring uniform mixing and stability. This Diacetyl Tartaric Acid Esters of Monoglycerides emulsifier reduces surface tension between water and oil, creating stable emulsions essential for quality baked goods. Particularly beneficial in bread, cakes, and pastries, DATEM improves texture, volume, and overall quality while contributing to extended shelf life through enhanced moisture retention and crumb softness. Industry Applications: Bread manufacturing, cake production, pastry operations, dough conditioner formulation, and tortilla manufacturing.