DATEM (Diacetyl Tartaric Acid Esters of Mono- & Diglycerides)
DATEM is a powerful dough-conditioning emulsifier derived from mono- and diglycerides and tartaric acid, classified as E472e. It is specifically designed to strengthen gluten structure, improve gas retention, and deliver consistent volume and crumb structure in yeast-leavened products.
DATEM is not a general-purpose emulsifier; it is a targeted solution for bread performance in industrial baking.
Key Characteristics
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Strong gluten strengthening effect
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Improves dough stability and tolerance
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Enhances loaf volume and crumb structure
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Reliable performance in high-speed production
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Heat and process stable
Industries & Applications
Bread
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Widely used in industrial bread, toast, and buns to improve volume, symmetry, and crumb uniformity.
Bakery
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Applied in yeast-based bakery products where dough strength and consistency are critical.
(Not commonly used in dairy, beverages, confectionery, fried food, or biscuits & cookies.)
⭐ Best Used In
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Bread (industrial yeast-leavened products)
This is where DATEM is most effective and most widely used globally.
Regulatory Identification
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E Number: E472e
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HS Code: 2918.15.00 (commonly used for DATEM)
Pamara Group supplies DATEM with consistent quality and dependable availability, supporting high-performance industrial bread production.
