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, ist einnichtionischer Emulgatorverwendet in derbaking 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.

Produktionsmethode & Rohstoffe

1. Rohstoffe:

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

• Tartaric acid

• Acetic acid

• 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 Lebensmittelstandardsfürsafe and efficient application.

? Applications of DATEM

✔ Baking & Bread Industry

• Strengthens gluten structure– Verbessert den Teigelasticity and gas retention, was dazu führtimproved volume and texture in bread.

• Prevents dough collapse– Verringert das Risiko vonbread 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 structuremit einemlängere Haltbarkeit.

✔ Non-Dairy Creamer & Margarine

• Fungiert alsefficient emulsifier, Verbesserung derstability and smoothnessvonnon-dairy creamers.

• Verbessert diespreadability and mouthfeel of margarine and butter substitutes.

✔ Confectionery & Dairy Industry

• Wird verwendet inwhipped toppingsUndice creamum einsmooth texture and prevent crystallization.

• Hilft bei derhomogenization of dairy-based products.

✔ Instant Noodles & Processed Foods

• VerbessertTeigstärke in instant noodles, ensuring a chewy textureUndbetter rehydration properties.

• Verbessert diestability and emulsification of processed meat products.

? Key Benefits of DATEM

✅ Enhances Dough Strength– Stärktgluten 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– Verhindertstaling in baked goods, improving their texture over time.
✅ Versatile Application– Geeignet fürbread, noodles, dairy products, and processed foods.
✅ Safe & Approved for Use– Anerkannt alsE472e, compliant with global food safety regulations.

Produktspezifikationen

? Famous DATEM Brands Worldwide

• Palsgaard(Dänemark)

• Kerry-Gruppe(Irland)

• Corbion(Niederlande)

• BASF(Deutschland)

• 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.
✔ Große Mengenlieferung & wettbewerbsfähige Preise– Ideal fürlarge-scale bakeries and food manufacturers.
✔ Zuverlässige Logistik & pünktliche Lieferung– Sicherstellenstetige Versorgung und pünktliche Lieferung.
✔ Kundenspezifische Rezepturen & Technischer Support– Angebot maßgeschneiderter LösungenLösungen für verschiedene Anwendungen.

? Order High-Quality DATEM (E472e) Today!

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