✕
Home | Products | Food Grade Emulsifiers

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

Product Specification

EC No E 472e
Iodine Value Max 3
Dropping Point Approx.38 C
Acid Value Max 62-76 mgKOH/gm
Saponification Value 380-425 mgKOH/gm
Heavy Metals (as Pb) Max 10mg/kg
Arsenic Max 3 mg/kg
Cadmium Max 1 mg/kg
Mercury Max 1mg/kg
Lead Max 2 mg/kg

Description

Datem is a Diacetyl Tartaric Acid Ester of Mono and Diglycerides made from fully Hardened Oil. It is a white to pale yellow waxy solid, dispersible in cold and hot water, and soluble in methanol, ethanol and acetone. A liquid version is also available.

Form Powder
Appearance Off-white to light yellow
Odour Sour, Acetic Acid, Vinegar

Application in Food

DATEM 95-62-80 CC is used as a food additive in bread, cakes, non-dairy creamers and non-dairy whipped toppings. In bread it acts as a dough conditioner. In cakes and non-dairy products, it acts as a dispersion agent and foam stabiliser respectively. It is also free of Palm-oil and serves as a good emulsifier for Kosher and Halal food preparations.

Functionality

DATEM 95-62-80 CC is a hydrophilic emulsifier which is easily dispersible in water. This food additive is considered the best emulsifier for strengthening the gluten network in bread dough.

Benefits in Bread

  • * By strengthening the gluten network and improving gluten extensibility it increases the volume of bread
  • * It creates better dough elasticity, resulting in better over-spring
  • * It aids fat distribution in dough resulting in smaller cells and a more uniform crumb structure.
  • * Improves machinability by adding plasticity to dough thereby reducing inconsistencies in batches from varying quality of other ingredients or due to mechanical stress
  • * Partially reduces added gluten.

  • In Summary, the application of DATEM has a lot of advantages as a bread improving ingredient.

    • Simplification of the dough and/or baking mass preparation
    • Reduction of baking fat
    • Increase in the dough’s fermentation tolerance
    • Improved dough rheology
    • Increase in the air intake into the baking mass during aeration
    • Reduction of water loss during baking
    • Increase in the volume of the baked goods
    • Improvement in constancy of shape and form of the baked goods
    • Improvement in crumb texture
    • Improvement in crumb softness
    • Improvement in chewing and taste properties
    • Delay in staling

Benefits in Cakes/Non-Dairy Whipped Toppings

  • * Improves dispersion of fat/oil in the water phase
  • * Stabilises batter or foam once whipped reducing the possibility of collapse

Benefits in Non-Dairy Beverage Creamer

  • * Helps in dispersing fat-based creamer throughout the hot
  • * It stabilises this oil-in-water emulsion