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Home Food EmulsifierDiacetyl Tartaric Acid Ester Of Mono-And Diglycerides(DATEM)
Diacetyl Tartaric Acid Ester Of Mono-And Diglycerides(DATEM)

Diacetyl Tartaric Acid Ester Of Mono-And Diglycerides(DATEM)

  • DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume in a variety of products. Classified as an emulsifier, DATEM is derived from plant sources.
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  • SPECIFICATIONS
  • Description
What is DATEM?
DATEM is an emulsifier used in bread making to strengthen the dough during processing. It helps improve texture and increase volume in a variety of products. Classified as an emulsifier, DATEM is derived from plant sources.

Function
Even though it is characterized as an emulsifier, its function is not completely understood, it functions at the air/water interface within gluten proteins and flour lipids to improve gas-holding capacity of the dough.This provides for a stronger dough that can be processed in a high-stress system, and a finer crumb grain with higher bread volume, as a result of this system. As it interacts mainly with gluten proteins to strengthen the dough, its use is redundant in gluten-free doughs.2

DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.

DATEM specifications
Appearance Off wihte powder slightly of acetic acid
Acid Value (mg KOH/g) 380 ~ 425
Total Tartaric Acid (%) 10 ~ 40
Total Acetic Acid (%) 8 ~ 32
Total Glycerol(%) 11 ~ 28
Free Glycerol (%) 2max
Ignited Residue (%) 0.5max
Lead (Pb)(mg/kg) 2max

Although the exact mechanism is not well understood, DATEM appears to interact with the hydrophobic parts of gluten, helping its proteins unfold and form cross-linked structures[citation needed]. DATEM is composed of mixed esters of glycerin in which one or more of the hydroxyl groups of glycerin has been esterified by diacetyl tartaric acid and by fatty acids. The ingredient is prepared by the reaction of diacetyl tartaric anhydride with mono- and diglycerides that are derived from edible sources. The major components are a glycerol molecule with a stearic acid residue, a diacetyltartaric acid residue and a free secondary hydroxyl group.

Unlike other commercially used dough emulsifiers, DATEM does not form starch complexes. Its main function is as a strengthener. Typically DATEM is 0.375 to 0.5% of the total flour weight in most commercial baking.

Application
Powder DATEM can be used at 0.25 to 0.5% (flour weight) at the mixer with flour or minor ingredients. Liquid DATEM can be added along with the oil/fat.
DATEM
Benefits of DATEM
•Interacts with wheat gluten to strengthen its structure in yeast raised dough, contributing to tolerance towards variation in flour quality.
•Creates better dough elasticity, resulting in better oven-spring and loaf volume, and contributing to tolerance towards process variation.
•Provides partial gluten replacement.
•Excellent fat distribution, resulting in smaller cells, a more uniform structure and a smoother crumb texture.
•Reduces fat usage (up to 20%) in biscuit formulas
•Replaces Lecithin

Bread made with DATEM (B) shows an improvement in volume compared to bread made without DATEM (A)
DATEM

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