Datem E472e Emusifier CAS NO. 100085-39-0

Diacetyl Tartaric Acid Ester of Mono-and Diglycerides Datem E472e is mainly used as a dough and bread improver for bakery products, especially yeast leavened products, white bread and dried bread, and in flour mixes. Diacetyl Tartaric Acid Ester of Mono- and Diglycerides abbreviated asDatem. Datem E472e can be categorized into two main types according to its purity, Datem80% and Datem 100%. Datem ingredient are widespread in the food industry for cakes, cookies, ice cream, syrups, etc.

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Datem E472e is a synthetic emulsifier made by esterifying acetic acid, tartaric acid, glycerol, and fatty acids. It has good emulsifying, dispersing, foaming, stabilizing and anti-aging characteristics which make them widely used in the food industry.

Adding Datem emulsifier to cookies can emulsify the oil, which is easily absorbed by the gluten. In addition, during the baking process, the heat expansion makes the proteins easy to foam and increase their volume, thus improving the loft and texture of the cookies, and extending the shelf life of the products.

It is important to add Datem emulsifier to the cake. Because Datem has good foaming properties, it stabilizes and evenly distributes the air bubbles, thus producing delicate and tasty cakes.

25kg/bag/carton