Home
Products
Emulsifier List
About Us
Application
Blog
Contact Us
English
DESCRIPTION
Diacetyl Tartaric acid ester of Mono-and diglycerides commonly known as DATEM. DATEM has strong emulsification , dispersing and aging resistance effects , Widely used in food , bakery . butter , syrup etc .When the flour is of good quality and the operation is perfect, the volume of bread made by DATEM is larger than that of other emulsifiers.
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )
Characteristics
Dietary Attributes:Plant-Based, Non-GMO, Gluten-Free, Keto-friendly
Ingredient List:Diacetyl Tartaric acid ester of Mono-and diglycerides
Allergen(s):None
Solubility : Dispersed in hot water
Chemsino Diacetyl Tartaric acid ester of Mono-and diglycerides
As one of the toppest food emulsifier suppliers in China , Chemsino is committed to the researchment and development of Diacetyl Tartaric acid ester of Mono-and diglycerides for different application for over 16 years .

The wide range of Diacetyl Tartaric acid ester of Mono-and diglycerides which Chemsino provides , includes 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). Our service includes not only the high quality products ,but also we have RSPO certificate, and have passed Halal&Kosher certificate, ISO22000, ISO9001 certificate, the product quality is guaranteed.
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem )
Diacetyl Tartaric acid ester of Mono-and diglycerides(Datem 80%)
Datem80% can interact with gluten protein to form a complex, connect gluten molecules to each other, form a macromolecular gluten network, enhance the elasticity, toughness and air retention of dough, increase the volume of bread, and improve the tissue structure of bread.
Application :
In ice cream,it can prevent the formation of large ice crystals, increase the delicate and smooth taste, and improve the shape retention and stability.
Datem makes the gluten network stronger and at the same time more extensible and elastic.
DATEM can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance. 
Diacetyl Tartaric acid ester of Mono-and diglycerides (Datem 100%)
DATEM has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Used in breads, pastries, biscuits, cereals, extruded foods, creams, hydrogenated vegetable oils, vegetable fat powders, soups, pigment concentrates, etc.
Application :
Datem makes the gluten network stronger and at the same time more extensible and elastic, which helps to increase air retention. 
DATEM can emulsify oil, and the emulsified oil can be easily absorbed by gluten, which can improve the mechanical processing performance.
Especially when making cakes in one step, in order to make a good sponge, emulsifier must be added, and DATEM is a good choice.
Diacetyl Tartaric acid ester of Mono-and diglycerides(Datem high Acid value)
Datem high Acid value is mainly used in the baking field, and the common state is milky white powder or granular solid. DATEM has the functions of emulsifying, stabilizing, anti-aging and fresh-keeping. Used in bread, cakes, biscuits, cereals, extruded food, cream, etc.
Application :
Improve the inner structure of the bread , which keeps the bread soft.
Improving air-holding capacity, especially in the transfer of low-density doughs from proofing to baking and in the early stages of baking.
Keep the moisture of the baked goods , and improve mouthfeel.