DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) – Premium Emulsifier for Baking, Dough Strengthening, and Food Processing

Detailed Introduction of DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)

📌 What is DATEM?

DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides), classified as E472e, is a non-ionic emulsifier used in the baking and food industries. It is produced by the esterification of mono- and diglycerides with tartaric acid and acetic acid. DATEM is known for its ability to strengthen dough, improve volume, and enhance texture in various food applications, particularly bread and bakery products.

📌 Production Method & Raw Materials

1. Raw Materials:

• Mono- and diglycerides (derived from vegetable oils such as soybean or palm oil)

• Tartaric acid

• Acetic acid

2. Production Process:

• The mono- and diglycerides react with tartaric acid and acetic acid through an esterification process.

• The resulting DATEM compound is purified and processed into powder or liquid form.

• The final product is packaged according to food-grade standards for safe and efficient application.

📌 Applications of DATEM

✔ Baking & Bread Industry

• Strengthens gluten structure – Enhances dough elasticity and gas retention, leading to improved volume and texture in bread.

• Prevents dough collapse – Reduces the risk of bread collapsing after baking, ensuring a consistent shape.

• Enhances dough stability – Allows for better machinability in high-speed baking processes.

• Improves crumb softness – Results in a soft and fine crumb structure with a longer shelf life.

✔ Non-Dairy Creamer & Margarine

• Acts as an efficient emulsifier, improving the stability and smoothness of non-dairy creamers.

• Enhances the spreadability and mouthfeel of margarine and butter substitutes.

✔ Confectionery & Dairy Industry

• Used in whipped toppings and ice cream to maintain a smooth texture and prevent crystallization.

• Helps in the homogenization of dairy-based products.

✔ Instant Noodles & Processed Foods

• Improves dough strength in instant noodles, ensuring a chewy texture and better rehydration properties.

• Enhances the stability and emulsification of processed meat products.

📌 Key Benefits of DATEM

✅ Enhances Dough Strength – Strengthens gluten networks, making bread softer, more elastic, and voluminous.
✅ Improves Emulsification – Maintains a stable oil-water mixture in dairy, margarine, and processed foods.
✅ Prolongs Shelf Life – Prevents staling in baked goods, improving their texture over time.
✅ Versatile Application – Suitable for bread, noodles, dairy products, and processed foods.
✅ Safe & Approved for Use – Recognized as E472e, compliant with global food safety regulations.

📌 Product Specifications

📌 Famous DATEM Brands Worldwide

• Palsgaard (Denmark)

• Kerry Group (Ireland)

• Corbion (Netherlands)

• BASF (Germany)

• Jiangsu Khonor Chemicals Co., Limited (China)

📌 Why Choose Jiangsu Khonor Chemicals Co., Limited for DATEM?

✔ High-Purity Food-Grade DATEM – Manufactured to meet global food safety standards.
✔ Bulk Supply & Competitive Pricing – Ideal for large-scale bakeries and food manufacturers.
✔ Reliable Logistics & Timely Delivery – Ensuring steady supply and on-time shipment.
✔ Custom Formulations & Technical Support – Offering tailored solutions for different applications.

📌 Order High-Quality DATEM (E472e) Today!

Looking for a trusted DATEM emulsifier supplier? Jiangsu Khonor Chemicals Co., Limited provides premium DATEM for baking, dairy, and processed food applications. Contact us now for bulk orders, pricing, and samples!

📞 Get a Free Quote & Sample Today!

SPECIFICATION