DATEM-E472e

Category

It is used in bread, buns and many other yeast-leavened bakery products at levels of 0.2–0.6% (based on flour weight). DATEM possesses excellent dough strengthening properties due to its ability to adsorb at the gas/liquid interface of dough and stabilize the foam structure trapped by the gluten matrix and prevent gas bubble coalescence.1,2 So, DATEM enhances gas (CO3) retention and improves tolerance to shocks in case of mechanical abuse during final proofing and baking. Due to its anionic nature, DATEM also has the capacity to interact with gluten proteins, promoting protein aggregation.

Grade

Food grade

Description

Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids, or simply DATEM, is an emulsifier used in breadmaking to strengthen the dough structure so that it can successfully expand during proofing and baking.

Chemical Name

Diacety Tartaric Acid Esters of Mono & Diglycerides

CAS Number

977051-29-8

Synonyms

DATEM---E472e;Diacetyl tartaric acid monodiglyceride;Acetylated single (double) glycerol fatty acid ester

Stability and Storage Conditions

Prevent from moisture and caking. Sealed and stored in the low temperature, dry, cool and well-ventilated place. Forbid storing and transporting with materials that is explosive, combustible or deleterious. The shelf life is one year.

Source and Preparation

DATEM is a food additive that is commercially produced from mono- and diglycerides derived from vegetable oils and/or fats that have been esterified with organic acids.

Applications

Diacetyl Tartaric Acid Esters of Mono and Diglycerides can produce strong effects such as emulsification, dispersing and aging resistance, so it can be used as good emulsifier and dispersant. 1. DATEM can react with amylose to delay and prevent the food aging, keep the shelf life longer. 2. DATEM can be used in cream to make it smoother and finer, improve the taste. 3. It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. 4. Emulsifier E472e can also be used in sugar, syrup and spices. 5. Used in non-dairy creamer to make the emulsion homogeneous.