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 effecti ve in baking, a commercial DATEM sample was fractionated by a combination o f 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 m olecule esterified with stearic acid and diacetyltartaric acid and a free h ydroxyl 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 compoun d (6.5% of DATEM) it was esterified with an additional diacetyltartaric aci d residue. Not was the baking activity of DATEM based on a single but on th e sum of the three major components.