Chemicals Basic Organic Chemicals Organic Acid

Food Grade DATEM E472e Emulsifier for Bread and Dairy Products with 0.2%-5% Dosage Range

Name: Food Grade DATEM E472e Emulsifier for Bread and Dairy Products with 0.2%-5% Dosage Range
Brand: Guangzhou Masson Science and Technology Industry Company Limited

DATEM E472e is a versatile food-grade emulsifier that enhances dough elasticity, improves bread volume by 20-30%, and provides excellent stability in dairy applications. This high-performance additive offers strong emulsifying, dispersing, and anti-aging effects across multiple food categories including baked goods, beverages, and confectionery products.

Water soluble Soluble

Place of Origin Guangzhou, China

EU No. E472(e)

Color White to Yellow

Grade Food Grade

Model Number DATEM

solar panel 100w mono pasteurization of milk price per ton of corn

Product Description

DATEM (Diacetyl Tartaric Acid Esters of Mono and Diglycerides) is a highly effective food-grade emulsifier with strong emulsifying, dispersing, and anti-aging properties. This versatile additive enhances dough elasticity, toughness, and gas-holding capacity while reducing dough weakness, resulting in increased bread volume and improved structure.

Key Applications and Functions

Application Range	Function	Suggested Dosage
Cheese	Enhance silky feeling, improve cutting evenness	0.2%-0.5%
Acid Modified Milk Drink	Good acid resistance, promotes fat emulsification, prevents protein flocculation and lamination	0.05%-0.10% (usually used with SMG and DMG)
Fermented Milk Drink	Excellent emulsification under low pH, improves emulsification stability	0.1%-0.2% (usually used with DMG)
Cream	Improves emulsification stability	0.3%-0.5% (usually used with SSL and PGE)
Grease	Helps organize fat crystals, improves emulsifying stability, enhances air-holding ability	0.2%-0.5%
Bread Improver	Improves crumb structure, softens crumb, enhances dough air-holding ability, enlarges bread volume and elasticity	0.2%-0.3% of dough
Cold Drink (except ice)	Improves aeration ability, promotes even fat distribution	0.2%-0.3%
Confection	Helps fat and sugar mix evenly, provides shiny surface	1%-5%
Flour Products	Improves gluten, reduces turbidity when cooking	0.3%-1.0%
Vegetable Beverage	Provides stable emulsion effect	0.1%-0.2%
Protein Beverage	Promotes dairy fat emulsification, provides smooth mouthfeel	0.1%-0.2%

Primary Functions

Enhances dough elasticity, toughness, and gas-holding properties while reducing dough weakness
Increases bread and steamed bread volume while improving structure
Interacts with amylose to delay and prevent food aging
Creates smooth, delicate texture in cream products
Prevents oil separation in butter and concentrated butter while improving stability
Effective for sugar, syrup, and spice applications