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 to at the a 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.