Diacetyl Tartaric Acid Esters of Mono and Diglycerides (DATEM) - E 472e

DATEM (Diacetyl Tartaric Acid Esters of Mono and Diglycerides), identified as the food additive E 472e, is a highly effective emulsifier and dough conditioner presented as a white cream powder.

Key Functions and Benefits

DATEM is primarily utilized to enhance the quality, texture, and yield of baked goods and various food systems. Its principal benefits include:

·        Dough Strengthening: It significantly strengthens the dough structure, leading to improved machinability.

·        Volume and Texture Enhancement: By aiding in gas retention during fermentation and baking, DATEM ensures a higher finished volume for all bread types and an improved, finer internal texture (crumb structure).

·        Water Management: It effectively improves the water-binding properties of flour, which contributes to increased dough yield.

·        Yield Improvement: DATEM is known to increase dough yield and boost dough fermentation across all yeast-leavened products.

Applications

This versatile ingredient is widely applied in numerous food categories:

·        Bakery: All types of flour, bread and bread varieties, biscuits.

·        General Food Systems: Beverages and sauces.

·        Special Cheese

·        Pet Foods

·        Special Dough Fats (e.g., for hamburger, sandwich)