DATEM (E472e) in High-Speed Bread Lines

Date:2025-08-08

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Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM, E472e) is a widely used emulsifier in commercial baking. It is manufactured by reacting mono- and diglycerides with tartaric and acetic acids, DATEM has an HLB of ~8–10, making it a highly effective oil-in-water emulsifier. Besides, Its unique molecular structure allows it to interact effectively with both proteins and starches in wheat flour, making it an indispensable ingredient for bread production — especially in high-speed lines where dough handling demands are extreme.

Why High-Speed Bread Lines Need DATEM?

In large industrial bakeries, dough must withstand:

# Intense Mixing: 800–1,000 revolutions per minute in spiral mixers
# Rapid Makeup & Moulding: 3–4 minutes total handling time
# Short Proofing Cycles: 40–50 minutes at 35 °C / 80% RH
# High Throughput: 8,000–12,000 loaves/hour

Without reinforcement, dough in such conditions can collapse, degas, or tear, reducing yield and quality. DATEM emulsifier helps maintain structure and stability.

Datem Chemsino in dough

DATEM vs. Other Dough Strengtheners (Like SSL)

A direct comparison helps illustrate DATEM’s advantages:

A factorial study comparing emulsifiers found that DATEM gave the highest improvements in oven rise and final volume, outperforming SSL and other additives ResearchGate.

Rheological testing further showed that DATEM E472e significantly improved gas retention and gluten strength in both bread and Chinese steamed bread (CSB), whereas SSL performed well in mixing properties but less in gas retention Cereals & Grains Association.

Additionally, DATEM increases mixing time and dough tolerance—traits that support improved dough stability—while SSL also strengthens dough but may have less impact on oven spring.

Benefits for DATEM in Industrial Baking

1. Stronger Gluten Network

DATEM aligns with gluten proteins, reinforcing the dough’s structure to withstand aggressive mechanical handling.

2. Improved Gas Retention

Higher gas retention translates to better oven spring and softer crumb. Example test bakes show a 15% increase in loaf volume with DATEM compared to control.

3. Enhanced Dough Tolerance

DATEM extends mixing tolerance by up to 2–3 minutes in high-speed production, reducing the risk of overmixing damage.

4. Consistent Output

In bakeries running over 10,000 loaves/hour, consistency is as important as peak performance. DATEM additive helps minimize downtime from dough failures.

Datem E472e additive in bread

Application Guidelines

In white pan bread formulas, DATEM ingredient is typically used at:

# 0.2%–0.6% of flour weight for high-speed lines
# 0.4% as a common sweet spot for balance between cost and performance
# With Enzyme Synergy: Pairing DATEM with fungal α-amylase can further improve softness and shelf life.

Example production note: In a 1,000 kg flour batch, 4 kg DATEM can improve loaf volume by ~450 cm³ compared to control.

Final Thoughts

For high-speed bread production, DATEM E472e is one of the most reliable emulsifiers for maintaining dough strength, improving gas retention, and achieving consistent loaf volume. While SSL also offers strong performance, DATEM often edges ahead in gas retention and final crumb uniformity, making it the preferred choice for large-scale pan bread lines.

If your bakery is pushing throughput and wants better dough stability without sacrificing quality, consider trialing DATEM additive in your next high-speed run. Chemsino offers food-grade DATEM tailored for industrial breadmaking — contact us for technical specs and sample requests.

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