DATEM vs. SSL in Bread Production

Date:2025-06-13

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DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) and SSL (Sodium Stearoyl Lactylate) are two of the most widely used emulsifiers in the baking industry. They are both important for consistency in texture, volume, and shelf life for commercial bread production. While both serve similar purposes, understanding their differences can help bakers optimize their formulas and maximize product performance.

In this article, we’ll discuss the roles of DATEM and SSL in bread making, compare their key characteristics, and help you decide which emulsifier better suits your production needs.

What Is DATEM E472e?

DATEM (E472e) is an emulsifier commonly used in yeasted bakery products like white bread, buns, and rolls. Chemically, it’s a mixture of diacetyl tartaric acid esters of mono- and diglycerides, and it works primarily as a gluten strengthener.

Benefits of DATEM in Bread:

Improves dough strength and elasticity
Helps create a more uniform crumb structure
Enhances oven spring (volume increase during baking)
Ideal for high-speed production lines

DATEM doesn’t interact much with starches or lipids; instead, it binds with gluten proteins to reinforce the dough matrix. This makes it particularly useful in lean dough systems where fat is minimal.

DATEM in Bread

What Is SSL E481?

SSL (E481) is sodium stearoyl lactylate, a water-dispersible emulsifier used widely in bread and other baked goods. Unlike DATEM, SSL has a strong affinity for both proteins and starch, allowing it to perform well in a wider range of formulations.

Benefits of SSL in Bread:

Strengthens gluten networks, improving gas retention
Enhances crumb softness and delays staling
Improves dough tolerance during fermentation
Can extend shelf life by slowing retrogradation of starch

SSL is especially useful in enriched breads (containing sugar, milk, or fat) where dough systems are more complex.

SSL in Bread

DATEM vs. SSL: Head-to-Head Comparison

Feature	DATEM	SSL
E Number	E472e	E481
Primary Function	Dough strength, volume	Softness, shelf life, tolerance
Best for	Lean doughs, white bread	Enriched bread, soft rolls
Shelf Life Extension	Moderate	Strong
Dough Conditioning	Strong	Strong
Texture Improvement	Fine crumb	Soft crumb, slower staling
Compatibility	Ideal for mechanized processes	Flexible for many applications

Which One Should You Use?

The choice between DATEM and SSL depends on your product goals:

Use DATEM if your focus is on volume, dough strength, and high-speed production.
Use SSL if your goal is to produce softer bread with longer shelf life.

In some cases, a combination of DATEM and SSL may be used to take advantage of both functionalities—strength from DATEM and softness/shelf stability from SSL.

Conclusion

DATEM E472e and SSL E481 are both essential tools in the commercial baker’s toolkit. While they may seem similar on the surface, their functional differences can significantly affect the outcome of your bread products.

Whether you're optimizing for softness, shelf life, or volume, choosing the right emulsifier—or the right combination—can make all the difference in your product's performance and customer satisfaction.

If you're not sure which one is right for your formula, feel free to consult with our CHEMSINO expert team for customized recommendations and dosage guidance.

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