Diacetyl Tartaric Acid Ester of Mono and Diglycerides (DATEM)

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Applications

DATEM is applied in various key scenarios within the food industry:

Bakery Products:

Improves dough stability and texture in bread, buns, and cakes.

Dairy and Non-dairy Creamers:

Enhances emulsification for smoother and creamier textures.

Processed Meats:

Improves texture and stability in sausages and processed meats.

Confectionery:

Acts as a stabilizer in chocolate and candy production.

Instant Noodles:

Enhances texture and shelf life in noodle products.

Dressings and Sauces:

Improves emulsification and stability in salad dressings and sauces.

Potential Benefits

In food and beverages, DATEM offers several key benefits:

Emulsification:

Improves the uniformity of mixes containing oil and water.

Texture Enhancement:

Enhances smoothness and mouthfeel.

Volume and Crumb Structure:

Improves the volume and softness of baked goods.

Shelf Life Extension:

Increases the stability and shelf life of food products.

Documents & Samples

Product range

EmulsiViva™️ DATAM

With strong emulsification, dispersion, and anti-aging properties, it serves as an excellent emulsifier and dispersant. Suitable for use in bread, pastries, cream, hydrogenated vegetable oil, and vegetable fat powder among other products, enhancing their quality and stability.