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, est unémulsifiant non ioniqueutilisé dans lebaking 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.

Méthode de production et matières premières

1. Matières premières:

• 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 normes alimentairespoursafe and efficient application.

? Applications of DATEM

✔ Baking & Bread Industry

• Strengthens gluten structure – Enhances dough elasticity and gas retention, ce qui conduit àimproved volume and texture in bread.

• Prevents dough collapse – Reduces the risk of bread 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 structureavec undurée de conservation plus longue.

✔ Non-Dairy Creamer & Margarine

• Agit comme unefficient emulsifier, améliorant lestability and smoothnessdenon-dairy creamers.

• Améliorespreadability and mouthfeel of margarine and butter substitutes.

✔ Confectionery & Dairy Industry

• Utilisé danswhipped toppingsetice creammaintenir unsmooth texture and prevent crystallization.

• Aide dans lehomogenization of dairy-based products.

✔ Instant Noodles & Processed Foods

• Amélioreforce de la pâte in instant noodles, ensuring a chewy textureetbetter rehydration properties.

• Améliorestability and emulsification of processed meat products.

? Key Benefits of DATEM

✅ Enhances Dough Strength– Renforcegluten 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– Empêchestaling in baked goods, improving their texture over time.
✅ Application polyvalente– Convient pourbread, noodles, dairy products, and processed foods.
✅ Safe & Approved for Use– Reconnu commeE472e, compliant with global food safety regulations.

Spécifications du produit

? Famous DATEM Brands Worldwide

• Palsgaard(Danemark)

• Groupe Kerry(Irlande)

• Corbion(Pays-Bas)

• BASF(Allemagne)

• Jiangsu Khonor Chemicals Co., Limited(Chine)

? Why Choose Jiangsu Khonor Chemicals Co., Limited for DATEM?

✔ High-Purity Food-Grade DATEM – Manufactured to meet global food safety standards.
✔ Approvisionnement en gros et prix compétitifs– Idéal pourlarge-scale bakeries and food manufacturers.
✔ Logistique fiable et livraison ponctuelle– Garantirsteady supply and on-time shipment.
✔ Formulations personnalisées et assistance technique– Offre sur mesuredes solutions pour différentes applications.

? Order High-Quality DATEM (E472e) Today!

Vous cherchez untrusted DATEM emulsifier supplier? Jiangsu Khonor Chemicals Co., Limitedfournitpremium DATEMpourbaking, dairy, and processed food applicationsContactez-nous dès maintenant pourbulk orders, pricing, etéchantillons!

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