Home / Products / Emulsifier / Content

Products

DATEM Liquid Emulsifier For Bread Improvers And Bakery Formulations

DATEM Liquid Emulsifier For Bread Improvers And Bakery Formulations

DATEM Liquid Emulsifier is a specialized bakery ingredient developed for use in bread improver systems and advanced bakery formulations. It supports consistent dough performance and helps bakers achieve reliable structure and volume across different flour qualities and processing conditions.

Fast Delievery
Quality Assurance
24/7 Customer Service

Product Introduction

Product Description

This DATEM liquid emulsifier functions by aligning with gluten proteins during mixing, creating a more organized and resilient dough matrix. Its liquid format ensures rapid dispersion and accurate dosing, making it especially suitable for continuous production lines and customized bread improver blends. The result is greater process stability and repeatable baking outcomes.

Product Parameters

CHEMICAL/PHYSICAL SPECIFICATIONS
Acid value	115-140	mg KOH/g
Saponification value	520-560	mg KOH/g
Iodine value	2.0 max	gI/100g

HEAVY METAL SPECIFICATIONS
Arsenic Lead Mercury Cadmium Heavy Metal as Pb	≤ 3 ≤ 2 ≤ 1 ≤ 1 ≤ 10	mg/kg mg/kg mg/kg mg/kg mg/kg

Product Features

Improves dough strength and processing tolerance

Enhances gas retention during proofing

Supports uniform crumb structure and controlled expansion

Liquid form allows precise dosing and fast incorporation

Compatible with a wide range of bakery formulations

Product Applications

DATEM Liquid Emulsifier is widely applied in bread improver systems for pan bread, toast, hamburger buns, sandwich bread, and dinner rolls, where strong dough structure and stable volume are required.

It is especially effective in industrial bakery formulations that demand consistent performance under high-speed mixing, long fermentation, or extended proofing conditions.

Bakery product Cake biscuits

This emulsifier is also suitable for frozen dough and partially baked products, helping maintain dough strength after freezing and thawing.

In automated and large-scale bakery production lines, DATEM liquid emulsifier supports uniform gas retention, controlled expansion, and consistent crumb structure.

Additionally, it can be used in customized bakery premixes and flour blends, allowing manufacturers to optimize dough tolerance and baking quality across different flour types and processing conditions.