Product Listing
Bakery Emulsifier (DATEM E472e)
Bakery Improvers · Baking Ingredients
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Product Description
Diacetyl tartaric acid esters of mono- and diglycerides (DATEM) — the industry-standard bakery emulsifier for improving dough tolerance, crumb structure, and loaf volume. Strengthens gluten network interaction with starch, increases gas retention during proofing, and extends shelf life through anti-staling properties. Widely used in industrial bread, rolls, and bun production. Supplier available on enquiry.
Key Properties
Powder
Cool, dry place below 25°C
Indicative Price
Indicative trade pricing available on enquiry
Technical Specifications
Indicative data only. These specifications represent typical industry-standard ranges for this type of ingredient and are provided for reference purposes only. Actual specifications vary by supplier, batch, and grade. Buyers should confirm all technical data directly with the supplier before proceeding.
Packaging
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This bakery emulsifier (datem e472e) listing is typically sourced by food manufacturers and ingredient buyers requiring consistent specifications and reliable supply. For more options, browse all baking ingredients suppliers or submit a sourcing request for personalised supplier introductions.
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