Glycerol Esters and Diacetyl Tartaric Acid Fatty Acids (DATEM)

Tultitlán Edo. de Méx. on October 11, 2022.

What is DATEM?

DATEM, the abbreviation for “mono- and di-acetyl tartaric acid esters of mono- and diglycerides of fatty acids”, is the most commonly used emulsifier in bread as a dough conditioner with the European food additive number E472e. Generally, this ingredient is vegan, halal, gluten-free and dairy-free in food.

What does it do in bread?

DATEM works as a dough conditioner, which is used to strengthen the gluten network in the dough during the baking process. It improves texture and increases volume in bread. It is labeled as “DATEM” or usual name “di-acetyl tartaric acid esters of mono and diglycerides” on its label.

USES

Bread. Improve dough fermentability, improve dough stability, improve gas retention, improve volume and improve bread crumb texture.

Cake. Provide emulsification properties and improve crumb structure.

Cookies and Crackers. Improve texture and reduce hardness in reduced fat crackers without loss of flavor.

About Kigo Chemical: Kigo is a Mexican company dedicated to the distribution of chemical specialties. It is formed by a team that has more than 15 years of experience, connecting opportunities and generating success stories for our community and economy. Kigo Chemical understands that it is not only about providing the best product and service to its customers, but also about understanding them, listening to them and growing with them.

About  Oleon: Oleon offers a wide range of vegetable oil-based emulsifiers for food applications. In addition to emulsifiers, the portfolio includes high quality medium chain triglycerides.

Learn more at: www.kigochemical.com