ERVESA DATEM®

Product Name: E472e DATEM – Diacetyl Tartaric Acid Esters of Mono and Diglycerides
E Number: E472e

Product Description

ERVESA DATEM® (E472e Diacetyl Tartaric Acid Esters of Mono and Diglycerides) is a functional bakery emulsifier produced from the esterification of tartaric and acetic acids with mono- and diglycerides of fatty acids derived from vegetable oils. The product may contain minor amounts of free glycerol, free fatty acids, free tartaric acid, free acetic acid, and free glycerides, as well as tartaric and acetic esters of fatty acids. DATEM is widely recognized for its strong dough‑strengthening and water‑binding properties, making it a key ingredient in yeast‑leavened bakery products.

Appearance

Cream‑white, free‑flowing powder with a slight acidic odor.

Solubility

Dispersible and decomposable in water.

Applications

• All flour varieties

• Bread and bread varieties

• Yeast‑leavened dough systems

• Dressings

• Topping powders

• Cream mixtures (coffee creams)

Functional Benefits

• Strengthens flour by enhancing water‑binding capacity

• Improves dough fermentation tolerance and gas retention

• Increases dough capacity and machinability

• Enhances volume in all bread varieties

• Improves internal crumb structure and texture

• Supports consistent quality in industrial bakery processes

Usage Level

The dosage is determined by the manufacturer according to the intended application, formulation requirements, and desired product characteristics, in compliance with applicable food regulations.

Storage & Handling

Store in a cool, dry place away from moisture and direct sunlight. Keep packaging tightly closed to preserve product quality.

Packaging

Available in standard industrial packaging. Please contact us for packaging options and detailed technical specifications.

For further technical information, specifications, and availability, please contact our sales team.