Why Margarine Formulations Use DATEM (E472e) with CSL

Date:2025-10-09

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Achieving the perfect balance between spreadability, stability, and texture in margarine production is no easy feat. Manufacturers often use DATEM (E472e) and calcium stearoyl lactylate (CSL) to maintain product consistency. This blog explores the respective uses of these two emulsifiers, why they work best together, and key formulation guidelines for margarine production.

Emulsifiers and the Challenge of Margarine Stability

Margarine relies on a precise water-fat balance, but this delicate blend faces constant stability hurdles: temperature fluctuations cause unwanted separation, and mechanical stress (like transport vibration) ruins its smooth texture.

Emulsifiers like DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) and CSL (Calcium Stearoyl Lactylate) solve this by strengthening the fat-water interface—locking in consistent texture and preventing phase breakdown.

Function of DATEM E472e in Margarine

DATEM emulsifier is widely recognized for its strong dough-conditioning and emulsifying properties. In margarine, it:

# Promotes a fine, uniform fat crystal network, leading to smooth texture and easy spreadability.
# Stabilizes emulsions by improving the interaction between fat and water.
# Enhances volume and aeration in whipped or low-fat spreads.
# Contributes to heat and freeze–thaw stability, maintaining product integrity during distribution.

DATEM’s functionality largely comes from its balance of hydrophilic and lipophilic components, which makes it particularly effective in oil-continuous systems like margarine.

Datem E472e emulsifier in margarine

Role of CSL Emulsifier(Calcium Stearoyl Lactylate)

CSL emulsifier serves a slightly different but complementary role. It is more ionic in nature, allowing better interaction with proteins and certain polar lipids in the formulation. In margarine, CSL:

# Reinforces emulsion stability, especially under thermal stress.
# Improves body and plasticity, giving margarine a desirable firmness without brittleness.
# Enhances water distribution within the fat phase, reducing the risk of water separation.
# Offers additional oxidative stability, helping maintain freshness and shelf life.

Why DATEM and CSL Work Better Together?

When used together, DATEM and CSL create a synergistic emulsifying system. DATEM provides fine structure and smooth spreadability, while CSL enhances firmness and phase stability. The combination:

# Ensures uniform emulsion formation even in high-speed production lines.
# Maintains a stable, creamy consistency over extended storage.
# Reduces post-processing issues, such as oiling out or phase inversion.
# Allows formulators to reduce total emulsifier dosage while maintaining performance.

This synergy is particularly valuable in reduced-fat or low-salt margarines, where maintaining stability and mouthfeel can be more challenging.

Datem and csl emulsifier in margarine

Formulation Tips for Using DATEM and CSL in Margarine

Formulating with DATEM and CSL requires optimization. The ratio between the two depends on fat type, production temperature, and final product texture. Too much DATEM may make the product overly soft, while excessive CSL can increase firmness. Pilot testing under actual processing conditions remains essential for achieving the ideal sensory balance.

Label transparency also matters. Both DATEM (E472e) and CSL are approved food emulsifiers under international regulations, suitable for use in bakery fats, spreads, and margarine systems.

Conclusion

DATEM E472e and CSL emulsifier each offer unique advantages. When used together, they help manufacturers create margarines with a stable texture and easy spreadability.

Chemsino supplies high-quality DATEM E472e and Calcium Stearoyl Lactylate (CSL) with stable texture and competitive price. Contact us to learn more or request a free sample for your next formulation.

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