Home / Products / Emulsifier / Content

Products

Food Grade DATEM Liquid E472e For Dough Strengthening

Food Grade DATEM Liquid E472e For Dough Strengthening

Food Grade DATEM Liquid E472e is a high-performance emulsifier specifically designed to strengthen dough structure and improve baking consistency. It enhances gluten development and supports stable dough handling, making it ideal for commercial and industrial bakery applications.

Fast Delievery
Quality Assurance
24/7 Customer Service

Product Introduction

Product Description

DATEM Liquid E472e works by interacting with gluten proteins and starch, reinforcing the dough network during mixing and fermentation. Its liquid form allows for easy dosing and uniform distribution in flour-based systems. Compared with powdered emulsifiers, food-grade DATEM liquid provides faster functionality and more consistent results in automated bakery production lines.

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

Strengthens gluten structure and improves dough elasticity

Enhances gas retention for better loaf volume

Improves dough tolerance during mixing and fermentation

Easy to dose and disperse in liquid or dry systems

Suitable for industrial and high-speed baking operations

Product Applications

Food Grade DATEM Liquid E472e is widely used as a bakery emulsifier for dough strengthening in bread, buns, rolls, and other yeast-leavened products. It is commonly applied in industrial bread production, commercial bakery formulations, and bread improver systems where consistent dough performance and volume are required. DATEM Liquid E472e is also suitable for frozen dough and high-speed processing lines, ensuring reliable results and uniform product quality.

buns rolls bread