Diacetyl Tartaric Acid Esters of Mono and Diglycerides E472e (DATEM)
Aliases: DATEM, E472e
CAS Number: 100085-39-0
Usage: Used as an emulsifier and dough conditioner in bread, cakes, and other baked goods.
Characteristics: A white to ivory-colored powder or waxy solid, derived from tartaric acid and mono- and diglycerides.
Detailed Description: Diacetyl Tartaric Acid Esters of Mono and Diglycerides, or DATEM (E472e), is a food additive used to strengthen dough and improve its volume and texture. It is particularly effective in bread-making, where it contributes to a finer crumb structure and greater loaf volume.
Performance Features: Enhances dough stability and improves the texture and volume of baked goods.
Advantages: Improves the handling properties of dough and the quality of the final baked product.
Benefits: Contributes to a finer crumb structure and longer shelf life in baked goods, appealing to consumers.
Extended Applications: Commonly used in bread, cakes, and other bakery products.