Product Introduction
DATEM (Diacetyl Tartaric Acid Esters of Mono and Diglycerides), E472e, is an efficient food emulsifier and dough improver widely used in the bakery and food processing industries.
As a professional DATEM manufacturer, supplier and exporter in China, WEHENGFOOD™ supplies DATEM E472e for commercial food production, particularly for bread, steamed bread, buns, cakes, cookies, pastries, pizza, pasta, instant noodles, dairy products, creamers and frozen foods. DATEM is particularly valued for its strong dough-strengthening performance. It helps strengthen the gluten network, improve dough elasticity, extensibility and gas-holding capacity, resulting in larger bread volume, more uniform crumb structure and improved processing stability. The application material also identifies DATEM as especially suitable for bakery applications, including high-sugar and high-fat dough systems.
Our DATEM is supplied for food manufacturers, bakery ingredient distributors, food additive importers and industrial users looking for a reliable DATEM E472e supplier from China.
Certificate of Analysis
ITEM | SPECIFICATION | RESULT |
Appearance | White to Bead Form | White to Bead Form |
Acid Value (mgKOH/g) | 50–100 | 61.7 |
Saponification Value (mgKOH/g) | 300–520 | 329.9 |
Chromium (Cr), ppm | ≤ 1.0 | < 1.0 |
Mercury (Hg), ppm | ≤ 1.0 | < 1.0 |
Heavy Metals (Pb), ppm | ≤ 2.0 | 0.11 |
Arsenic (As), ppm | ≤ 3.0 | < 3.0 |
Functions of DATEM E472e
1. Dough Strengthening
DATEM has a strong interaction with the dough system and helps strengthen the gluten network, improving dough elasticity, extensibility, toughness and gas retention. This can contribute to increased bread and steamed-bread volume and a more uniform internal structure.
2. Improved Fermentation Stability
In fermented bakery products, DATEM helps improve dough stability and reduces the risk of dough collapse during fermentation. According to the supplied application information, it is particularly useful in high-sugar and high-fat formulations, such as sweet bread and Danish-style bakery products.
3. Emulsification
As a food emulsifier, DATEM helps improve the distribution of fats and other ingredients throughout food systems, supporting a more homogeneous and stable product structure.
4. Improved Bread Volume & Texture
By improving dough strength and gas retention, DATEM can help produce bakery products with larger volume, more uniform crumb structure and improved texture.
5. Anti-Staling Support
DATEM can help delay starch retrogradation and maintain the softness of bread, supporting better product quality during shelf life.
6. Processing Stability
DATEM is suitable for bakery and other food-processing systems where dough strength and emulsification stability are required. The supplied application material specifically highlights its high-temperature resistance and strong dough-improving ability.
DATEM Applications
1. Bread & Fermented Bakery Products
Bread is one of the most important applications of DATEM E472e.
DATEM can be used in:
Bread · Toast Bread · Sweet Bread · Steamed Bread · Baozi · Danish Bread · Whole Wheat Bread
It helps strengthen the gluten network, increase dough elasticity and extensibility, improve gas retention and produce larger bread volume with a more uniform crumb structure. It can also improve fermentation stability and help maintain bread softness.
For industrial bakeries and premix manufacturers, DATEM can therefore be used as a functional bread emulsifier and dough strengthening agent.
2. Cakes, Cookies & Pastries
In cakes, cookies and pastries, DATEM helps improve emulsification and promotes more uniform fat distribution.
It can also help stabilize cake batter and support aeration, contributing to a lighter, more uniform finished structure and improved mouthfeel.
3. Pizza & Pasta
DATEM can improve dough toughness and stretchability, making it suitable for pizza dough and pasta products.
For pizza, improved extensibility supports dough processing and thin-crust formation; for pasta, DATEM can contribute to a more resilient texture.
4. Instant Noodles
DATEM can be used in instant noodles and instant pasta to strengthen the dough structure and improve noodle texture and processing performance. The supplied application material also indicates that it can help reduce undesirable gelatinization after cooking.
5. Frozen Foods
DATEM is suitable for frozen flour-based products such as:
Frozen Dumplings · Baozi · Frozen Dough · Other Frozen Flour Products
It can help reduce cracking caused by freezing and maintain dough elasticity and structural quality.
6. Dairy Products & Non-Dairy Creamers
DATEM may also be used in cheese, cream, plant-based beverages, coffee mate and non-dairy creamer.
Its emulsifying properties help stabilize fat-containing systems, improve texture and spreadability, and support the solubility and smooth mouthfeel of creamers.
7. Meat Products
For sausages, ham and luncheon meat, DATEM can help improve fat binding, texture, slicing performance and mouthfeel.
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FAQ
Q1: What is DATEM E472e?
DATEM (Diacetyl Tartaric Acid Esters of Mono and Diglycerides), E472e, is a food emulsifier and dough improver widely used in bakery and food processing. It is particularly suitable for bread and fermented dough products because it helps strengthen the gluten network, improve dough elasticity and extensibility, enhance gas retention, and improve bread volume and crumb structure.
Q2: What is DATEM E472e mainly used for?
DATEM E472e is mainly used in bread, steamed bread, baozi, cakes, cookies, pastries, pizza, pasta, instant noodles and frozen flour products. It can also be used in dairy products, non-dairy creamers and certain processed foods as an emulsifier. For bakery applications, DATEM is especially valued for its strong dough-strengthening performance.
Q3: How does DATEM improve bread and dough?
DATEM helps reinforce the gluten network, improving dough strength, elasticity, extensibility and gas-holding capacity. This can help increase bread volume, create a more uniform crumb structure and improve fermentation stability. It is also suitable for demanding formulations such as high-sugar and high-fat bakery products.
Q4: What is the MOQ and packaging of WEHENGFOOD™ DATEM?
The minimum order quantity (MOQ) is 1,000 KGS. Our standard commercial packaging is 25 kg/carton, suitable for bulk purchasing and international shipment. DATEM should be stored sealed in a cool, dry and well-ventilated place and protected from moisture. The supplied product documentation indicates an unopened shelf life of 12 months.
Q5: What is the delivery time for DATEM orders?
Our typical DATEM delivery time is 5–15 days after order confirmation, depending on order quantity, production schedule and shipment arrangements. As a DATEM supplier and exporter in China, WEHENGFOOD™ supports bulk orders for food manufacturers, ingredient distributors and importers.
Q6: What are the payment terms for DATEM E472e?
Our standard payment term is 50% advance payment, with the remaining 50% balance paid against the copy of the Bill of Lading (B/L). For DATEM E472e inquiries, please provide your required quantity, destination port and application so that we can prepare a quotation and shipping proposal.
