MOQ :
5 MT

DATEM 80%

High-activity DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) in powder or granules. Optimizes gluten networks, strengthens dough, and improves volume and softness; also supports aeration and stability in select dairy systems.

Functions :
  • Emulsifier

  • Texture improver

  • Shelf life extender

  • Aerating / leavening aid

Download DATEM 80% Catalog and TDS File :
Distributed in :
Custom Packaging
Custom
Sack
Bag

DATEM 80% Applications

DATEM 80% is used in several instances across different industries such as :

Bakery
Dairy & Frozen Desserts

Used Industries

You can read about the industries this product can be used in. Hover mouse to reveal the description.

Bakery

Industrial & Artisan Bakeries

Stronger doughs, consistent volume, softer crumb, better sliceability.

Dairy

Dairy Manufacturers

Aeration and stability in whipped/cultured matrices (formulation-dependent).

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How It’s Made (process)

  1. Feedstock prep: Refined edible oils are converted to mono/di-glycerides; food-grade tartaric and acetic acids prepared.

  2. Primary production: Esterification of mono/di-glycerides with tartaric and acetic acids yields DATEM.

  3. Neutralization & purification: Washing/filtration to remove residues and achieve low color/odor.

  4. Drying & milling: Material is cooled, flaked and milled, then granulated or powdered to target flow and dispersion.

  5. Standardization/QA: Acid value, monoglyceride content, activity, and microbiology verified; COA issued.

Suggested Dosage

General: 0.1–0.6% w/w of flour or mix; trial recommended.

By application

  • Pan & hearth breads / buns: 0.2–0.5% (baker’s % on flour)

  • Sweet bakery (brioche, rolls): 0.2–0.6%

  • Dairy aerated systems (where used): 0.05–0.30%

DATEM aligns with gluten to boost gas retention, giving taller loaves.

Table of Details

Title
Info
Form
Powder or granules
Appearance
Powder or granules

Granulated grades reduce dusting and disperse faster in mixers.

Granulated grades reduce dusting and disperse faster in mixers.

DATEM aligns with gluten to boost gas retention, giving taller loaves.

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