Study of the Effect of DATEM. 2: Fractionation of DATEM and Characterization of Fractions and Components

In order to answer the question of which component of DATEM is most effective in baking, a commercial DATEM sample was fractionated by a combination of gel permeation chromatography and high-performance liquid chromatography. The activities of fractions and individual components were determined by micro-scale rheological methods and a micro-scale baking test on the basis of 10 g of flour. Three active compounds were isolated which were the major components of DATEM. Their structures were determined by mass spectrometry and NMR spectroscopy. The major component of DATEM (35.4%) was a glycerol molecule esterified with stearic acid and diacetyltartaric acid and a free hydroxyl group at the secondary C-atom. In the second component (12.1% of DATEM) this hydroxyl group was acetylated, whereas in the third compound (6.5% of DATEM) it was esterified with an additional diacetyltartaric acid residue. Not was the baking activity of DATEM based on a single but on the sum of the three major components.