What Is DATEM and Why Is It a Key Emulsifier

Date:2025-05-28

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Ever wondered how your sandwich bread stays soft and fluffy, or why croissants have that perfect rise? DATEM is one of the reasons why. It is a critical emulsifier for processed foods that improves product quality and commercial production tolerance.

What Is DATEM (E472e)?

DATEM stands for Diacetyl Tartaric Acid Esters of Mono- and Diglycerides, E code is 472e. It is available in several forms: white powder, particles and liquid DATEM, a common food additive of plant origin approved for global use.

As an emulsifier and dough conditioner, DATEM improves the structure, texture, and shelf life of food products—especially yeast-leavened baked goods. It helps ingredients mix more evenly, enhancing the final product’s quality and consistency.

DATEM 80 E472e

How DATEM Works in Food?

DATEM functions by interacting with gluten and fat molecules in dough. Here’s what it does:
Strengthens gluten structure for improved dough stability
Stabilizes emulsions, keeping fats and liquids from separating
Increases volume and gives bread a better rise
Extends shelf life, keeps baked goods moist and prevents spoilage.
Improves freeze-thaw stability, especially in frozen dough and pastries

Thanks to these properties, DATEM is used in everything from pan breads and pizza crusts to cakes and creamers.

Common Food Products That Use DATEM

White and whole grain bread
Burger buns and sandwich rolls
Croissants and Danish pastries
Frozen dough and ready-to-bake items
Non-dairy creamers and processed spreads
Protein bars and snack cakes

In addition to baked goods and creamers, DATEM is also used in margarine, instant noodles, processed meats, confectionery and dairy alternatives. In margarine and spreads, it improves emulsion stability and mouthfeel; in instant noodles, it enhances dough elasticity and texture; in meat products, it helps retain moisture and improve slicing; in confectionery and plant-based dairy, it supports uniform texture and product consistency.

Datem in food

Is DATEM Safe to Eat?

Yes—DATEM is considered safe by regulatory agencies including:

FDA (United States)
EFSA (European Union)
GB Standards (China)

It is labeled as E472e in ingredient lists and is generally used at very low levels (typically 0.1–0.5% in dough). It is non-toxic, non-GMO, and usually derived from plant oils such as palm or soybean.

Why Choose DATEM Over Other Emulsifiers?

While other emulsifiers like GMS, SSL, or CSL are used in food production, DATEM stands out for its superior ability to strengthen dough and improve bread volume. It works especially well in high-speed production lines and frozen baked goods, making it a favorite in large-scale operations.

DATEM and Clean Label Trends: What to Consider

In an age of clean labels and conscious consumers, many manufacturers are reevaluating additives. While DATEM is synthetic, it is still widely accepted due to its low usage level and technical benefits.

For brands targeting “cleaner” formulations, it’s essential to balance function with label appeal. Some bakers are replacing DATEM with enzymes or lecithin—but often at the cost of consistency or performance. At Chemsino, we help our clients explore both conventional and alternative solutions tailored to their product goals.

Source Premium DATEM from Chemsino

Looking for a reliable DATEM supplier? Chemsino offers:
✅ High-quality DATEM emulsifier with consistent performance
✅ Various grades to match different food applications
✅ Fast global delivery and full documentation
✅ Free technical support and samples

Whether you're scaling up production or formulating a new product, our team can help you make the right choice.

Final Thoughts

Understanding DATEM means understanding how to make food better—and that’s something every food innovator cares about. From better bread to longer shelf life, it’s a go-to ingredient for formulators who want both function and reliability. Welcome to contact us for a free sample.

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