DATEM (Emulsifier for food, INS472e)
commonly used in bread for a chewy texture It is also used in the production of ice cream and salad dressings. It serves to combine fat and water together.
INS472e
DATEM (Diacetyl Tartaric Acid Ester of Mono- and Diglycerides) is a food additive commonly used as an emulsifier. Here's an overview of DATEM, including its uses, benefits, and considerations:
Overview of DATEM
Chemical Composition:
- DATEM is produced by reacting mono- and diglycerides with tartaric acid and acetic acid.
Appearance:
- It typically appears as a white to off-white powder or bead.
Uses in Food
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Bread and Bakery Products:
- Enhances dough strength and elasticity.
- Improves volume and texture.
- Increases shelf life by maintaining moisture.
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Margarine and Spreads:
- Stabilizes the emulsion, preventing separation.
- Improves spreadability.
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Confectionery:
- Stabilizes emulsions in creams and fillings.
- Enhances texture and mouthfeel.
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Non-Dairy Creamers and Coffee Whiteners:
- Prevents oil separation.
- Ensures a smooth and creamy texture.
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Beverages:
- Used in certain beverage emulsions to stabilize flavor oils.
Benefits of DATEM
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Improved Texture:
- Helps create a finer crumb structure in baked goods.
- Provides a creamier texture in spreads and creams.
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Increased Volume:
- Promotes better rise and volume in bread and other bakery products.
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Enhanced Stability:
- Stabilizes emulsions, preventing phase separation in various food products.
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Extended Shelf Life:
- Helps maintain the freshness of baked goods by retaining moisture.
Safety and Regulatory Status
Typical Usage Levels of DATEM
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Bread and Bakery Products:
- Bread: 0.2% to 0.5% of flour weight
- Cakes and Pastries: 0.3% to 0.5% of total weight
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Margarine and Spreads:
- 0.3% to 1.0% of the total product weight
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Confectionery:
- 0.2% to 0.5% of the total weight, depending on the specific application (e.g., creams, fillings)
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Non-Dairy Creamers and Coffee Whiteners:
- 0.3% to 1.0% of the total product weight
-
Beverages:
- 0.1% to 0.3% of the total product weight, depending on the type of beverage and emulsion requirements
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