Emulsifiers

E472e

Diacetyl Tartaric Acid Esters of Mono- and Diglycerides (DATEM)

E472e, known as a lactic acid ester emulsifier, is widely used in baking and pastry production. It is especially applied to improve dough handling, obtain fluffier breads and enhance bread quality. The lactic acid ester helps mix water and fat, creating a more homogeneous structure.

Benefits and Uses:

• Improves dough consistency, making it more elastic and smooth.

• Increases bread volume, resulting in fluffier and softer breads.

• Delays staling, extending the freshness period of the bread.

• Enhances dough workability, making shaping and handling easier.

• Speeds up the fermentation process, allowing yeast to work more effectively.

E472e is an important emulsifier and additive used in bread, cake, biscuit, and other bakery products.