Comparing E472e (DATEM) with Polysorbates in Food Applications

Date:2025-09-28

Read:

E472e (DATEM) and polysorbates are two commonly used emulsifiers in food production. They both stabilize fat-water systems, but they work by different mechanisms and have different applications. This blog provides a clear and practical comparison of these terms to help you choose the right emulsifier.

How Do E472e DATEM and Polysorbates Work?

E472e / DATEM — full name: diacetyl tartaric acid esters of mono- and diglycerides. It’s an anionic emulsifier that interacts strongly with proteins and starches. In baked goods, DATEM binds to gluten and starch components to strengthen dough and improve crumb structure. In emulsions, it helps stabilize the interface by interacting with proteins and polar components.

E472e in baked goods

Polysorbates (e.g., polysorbate 20, 60, 80) — non-ionic surfactants made by ethoxylating sorbitan esters (monolaurate, monostearate, monooleate, etc.). Polysorbates are excellent solubilizers and emulsifiers for oil-in-water systems; they help dissolve flavor oils, stabilize small oil droplets, and improve surface activity without charging the system.

What Are E472e DATEM and Polysorbates Best for?

Factor	DATEM (E472e)	Polysorbates (Tween)
Typical strengths	Dough conditioning, crumb/toughness control, protein interaction	Solubilizing flavors, stabilizing oil droplets, and improving emulsion clarity
Best product types	Bread, yeast-leavened goods, and some dairy analogues	Dressings, sauces, beverages, ice cream, and emulsified premixes
Interaction	Binds proteins/starches (affects structure)	Primarily surface activity; less protein interaction
pH tolerance	Good in typical bakery ranges	Broad pH tolerance (good in acidic beverages)
Consumer & Alternatives	Functional E-number (E472e); alternatives include lecithin, enzymes for clean-label needs.	Labeled “polysorbate” (seen as synthetic by some); alternatives like lecithin, modified starches.

When to Choose DATEM？

You need dough strength, improved gas retention, better loaf volume, or firmer crumb. E472e emulsifier is a go-to in commercial breadmaking because of its protein-targeted action.

Your formulation benefits from an emulsifier that modifies texture and structure, not just droplet stability.

You’re working in a system where interaction with gluten/starch is a plus.

When to Choose Polysorbates？

You need to solubilize flavor oils, keep a beverage clear, or stabilize small oil droplets in dressings and sauces.

You want an emulsifier that performs well across acidic pH and in low-protein systems.

Your priority is emulsion clarity, shelf stability of dispersed flavors, or compatibility with other non-ionic systems.

Polysorbate in beverages

Practical Tips, Troubleshooting, and Considerations

Formulation Tips

DATEM strengthens dough structure, while polysorbates solubilize hydrophobic flavors or stabilize emulsions.

Both can be combined in complex systems for complementary benefits.

Start with small trials—DATEM affects dough rheology; polysorbates influence foaming, whipping, and clarity.

Pairing: DATEM works well with enzymes and oxidizing agents; polysorbates pair with lecithin or mono-/diglycerides.

Troubleshooting

Weak or flat bread: Check DATEM dosage and hydration.

Separation in dressings: Add polysorbate and adjust viscosity or particle size.

Soapy or slimy mouthfeel: Lower emulsifier levels or blend with hydrocolloids.

Cost and Sensory Considerations

Polysorbates are economical for solubilization needs.

DATEM’s structural benefits can justify higher costs in bakery applications.

At proper levels, both are neutral in taste and odor, but overdosing can affect mouthfeel, clarity, or aftertaste.

Conclusion

If you need structure and protein–starch interaction (e.g., breading, crumb control), choose DATEM (E472e). For solubilization, droplet stability, and pH tolerance (e.g., beverages, dressings, ice cream), use polysorbates. Often, the best result comes from testing combinations and tuning dosage.

CHEMSINO is a reliable supplier of E472e DATEM and polysorbates. Contact us today for a free sample.

back

Last One: Analysis of additives on toast

07 2022 Aug

Next One: Food Grade vs. Industrial Grade Glyceryl Monostearate

26 2025 Sep

Related Blog

How Cake Gel Powder Enhances Emulsification in High-Sugar Cake Batters

15 Dec 2025

Cake gel powder plays a critical role in stabilizing emulsification in high-sugar cake batters. High sugar levels often disrupt oil, water, and air interactions, leading to poor volume and uneven texture. This article explains how cake gel powder restores emulsification balance and supports consistent quality in industrial cake production.

What Is the Difference Between Span and Tween

29 Dec 2025

Span and Tween emulsifiers are widely used non-ionic surfactants in food, pharmaceutical, and cosmetic formulations. Although both help mix oil and water, they differ significantly in solubility, HLB values, functional roles, and application performance. This article explains their key differences and practical uses in modern food formulations.

What is the Purpose of Adding Emulsifier

08 Apr 2024

Emulsifiers are widely acknowledged for their diverse applications in food products. In today's blog post, we'll provide a concise overview of 14 crucial functions of emulsifiers in food and offer essential guidelines for their effective utilization.