The full name of DATEM E472e is diacetyl tartaric acid mono(di)glycerides. DATEM emulsifier is a white or yellowish powdery solid when saturated fatty acids are used, but it is a yellow paste or viscous liquid when unsaturated fatty acids are used. DATEM has a special odor, can be dispersed in hot water, is miscible with fats and oils, and is soluble in organic solvents such as ethanol and propylene glycol. DATEM E472e is a good emulsifier and dispersant because it has strong emulsifying, dispersing, and anti-aging effects. DATEM has various applications in a variety of foods. It can effectively enhance the elasticity, toughness, and air-holding properties of dough and reduce the degree of weakening of dough. Besides, emulsifier E472e can be used in sugar and syrups and spices, cakes, cookies, soups, cereals, and puffed foods.
2. What is DATEM E472e Made From?
DATEM E472e stands for Diacetyl Tartaric Acid Monoglycerides. Food additive DATEM Ins 472e is employed as an emulsifier, flavoring agent, and anti-caking agent. It is extracted from vegetable oils, but can also be manufactured synthetically.
3. What is DATEM E472e Used for?
3.1 Application of DATEM in Bread
The most common use of DATEM E472eis in bread. When added to the yeast-fermented wheat flour-based dough, DATEM emulsifier quickly binds to hydrated gluten bundles, resulting in a stronger gluten network that is both more elastic and more stretchy, and so helps to increase air-holding capacity. When the protein content of the flour is insufficient or of lower than desirable quality, the addition of DATEM E472e helps to stabilize the dough at the end of the normal rise and gives the dough a reasonably sharp rise in the oven, and the bread has a higher specific volume and a more proportioned appearance after baking. At home and abroad, bakers will prefer to use bread conditioners containing INS 472e in low accessory or crusty breads to obtain maximum air-holding capacity.
3.2 Application of DATEM E472e in Frozen Noodle Products
Adding a certain amount of additives to the dough is also an effective measure to solve a series of problems in frozen dough. Studies have shown that certain additives such as GMS, DATEM, and SSL, applied to frozen dough have the effect of maintaining dough properties and ensuring the volume and quality of bread.
In the freezing process of quick-frozen dumplings, soup dumplings, and other products, the DATEM emulsifier can reduce the free-flowing water and act with starch to reduce the degree of crystallization of starch molecules, and complex with gluten proteins to form a new complex, which improves the low-temperature stability of frozen food. At the same time, INS 472e can also control the size of ice crystals in pasta products and reduce the cracking rate of the product, thus making the product glossy and smooth, making the product taste better, and prolonging the shelf life.
3.3 Application of DATEM E472e in Cakes
Because DATEM E472e has good foaming properties, the inter-facial film formed can make the air bubbles more stable and uniformly distributed, thereby producing a uniform honeycomb and thin-walled cake. If fat is added to the recipe, the fat can be dispersed more finely and evenly under the action of emulsifier E472e, and the fine fat particles make the cake taste better and softer. Therefore, emulsifiers are necessary to make a good sponge, and DATEM,SSL, and GMS are good choices.
4. Is DATEM E472e Safe to Eat?
DATEM is short for Diacetyl tartaric acid ester of mono- and diglycerides. DATEM is a great food additive that is frequently used in food processing. As a kind of emulsifier and flavor enhancer, It is beneficial to help upgrade the taste and texture of foods. DATEM emulsifier has an INS code of 472e, a European code of E472e, and is recognized as a GRAS substance (Generally Recognized As Safe) by the U.S. Food and Drug Administration(FDA). Many food manufacturers all over the world consider that DATEM is safe. Therefore, you can trust the fact that eating foods containing DATEM E472e is not harmful to your health.
Because of its highly hygroscopic characteristic, the fine powder of DATEM E472e is especially prone to caking in summer when it is hot and humid (or improperly stored). To prevent this situation, the DATEM emulsifier is usually granulated or mixed with a 20% anti-caking agent.
5. In Summary
To conclude, DATEM E472e is a versatile food ingredients that is not harmful to us. Chemsino can provide different types of DATEM including Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM 80%), Diacetyl Tartaric acid ester of Mono-and diglycerides (DATEM 100%), Diacetyl Tartaric acid ester of Mono-and diglycerides(DATEM high Acid value).
