DATEM E472e – Mono and Diacetyl Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids – 25 KG

DATEM E472e is a high performance emulsifier widely used in food products such as bakery products, processed meats, sauces and confectionery. It improves the texture, stability and shelf life of food products. Especially preferred in the bakery sector due to its properties that strengthen the gluten structure and increase gas holding capacity, this product increases quality and efficiency.

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Product Features

• Product Name: Mono and Diacetyl Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids (E472e) – DATEM
• Class: Emulsifier
• Appearance: Cream-white, flowable powder with a slight acetic odor.
• Solubility: Insoluble in cold water but provides dispersion.
• Packaging: 25 kg kraft bag.
• Storage: Store in a cool (<25°C) and dry place.

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Application Areas and Advantages

1. Bakery Sector

• Dough Strengthening:
  DATEM E472e improves the gluten structure, resulting in a stronger dough.
• Volume Increase:
  Increases volume in bread and pastries by increasing the stability of gas cells.
• Texture Enhancement:
  Provides a soft and smooth inner texture with a finer pore structure.
• Delaying Staling:
  Helps products keep their freshness longer.

2. Processed Meat and Seafood

• Emulsification:
  Improves product stability and texture by keeping water and fat phases together in processed meats such as sausages and salami.

3. Sauces and Sauce Mixtures

• Ensuring Oil and Water Balance:
  Provides emulsification in sauces, ensuring that the product has a homogeneous consistency and prevents separation.

4. Confectionery and Sweets

• Texture and Stability:
  Improves the texture of confectionery products and provides a softer mouthfeel.

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Technical Advantages

1. Emulsification: Ensures homogeneous mixing of water and oils and prevents segregation.
2. Gluten Strengthening: Improves structure and elasticity by creating strong gluten networks in bakery products.
3. Volume Increase: Increases gas holding capacity during fermentation and cooking, resulting in larger and softer products.
4. Stale Prevention: Extends shelf life by preserving freshness.

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Amount of Use and Dosage

• Amount of Use: Determined according to the application area and product characteristics. For bakery products and processed foods, the dosage should be optimized according to the targeted quality.
• Application: It can be added directly to the production line and distributed homogeneously into the mix.

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Storage and Shelf Life

• Storage Conditions: It should be stored in its original packaging in a cool (<25°C) and dry place.
• Shelf Life: The quality of the product is maintained for a long time under appropriate storage conditions.

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Reliable and Versatile Solution for Food Production

DATEM E472e is an emulsifier that improves quality, optimizes processes and strengthens the stability of products in a wide range of applications from bakery to processed foods. It is an indispensable aid to food manufacturers, offering superior performance in strengthening gluten structure, increasing volume, improving texture and extending shelf life.

For more information and other emulsifier products, please visit our Bakery Emulsifiers category.